The captivating aroma of white truffles, a luscious bite of kobe beef, or the burst of flavor that comes from a teaspoonful of caviar.
What do these all have in common?
They’re all luxury ingredients, with hefty price tags, used in only the finest culinary settings.
Some luxury ingredients are more esteemed than others because of how they are prepared or harvested –– the harder they are to find and produce, the more coveted. Others, are valued for their richness and flavor, with the power to create unforgettable meals.
Here’s a look at some of the most esteemed luxury ingredients in the culinary world and the stories behind them:
White Truffles
Also known as a Piedmont or Alba truffle, the white truffle can be found in northern Italy where it is harvested from October to December. While there have been attempts to cultivate white truffles, the most common way to find them is to pick them from where they grow naturally –– a few inches underground on the roots of oak and beech trees. Their nutty earthy taste is reminiscent of garlic or shallots, and their distinct flavor makes them a delicacy. White truffles, eaten uncooked, are commonly served thinly sliced over dishes such as pasta, risotto or fricassee.
Saffron
The history of saffron’s cultivation spans over three millennia. While it can be found in regions of Greece and Spain, Saffron is mainly imported from Iran. The burgundy toned spice comes from the flower, saffron crocus, and is the most valuable spice by weight. That is because all harvesting is done by hand and each flower contains a little precious ingredient. Saffron is used to enhance the taste and color of most dishes, and its own flavor is subtle, enigmatic and unique. The versatile spice can be added to Middle Eastern rice dishes, seafood and even pies and frozen desserts.
Kobe Beef
Kobe Beef is a meat from the Tajima strain of Japanese Black cattle, which are raised in the Hyogo prefecture of Japan. The four strains of cattle in Japan are crossbreeds from Europe’s colonization efforts hundreds of years ago. The black beef is valued for its intricate marbling, a result of meticulous breeding methods and longer periods of fattening. The fat melts at a lower temperature, leaving a rich buttery flavor absent from other strains. The most expensive beef in the world, Kobe sells at more than $200 per single portion. It’s flavor has an intense Japanese umami. The dish is commonly seared with hints of other vegetables such as mushrooms and peppers, and is seasoned with soy sauce, garlic and sea salt.
Caviar
The rarest form of caviar comes from the beluga sturgeon that swims in the Caspian Sea. The high end garnish was once used to decorate the plates of ancient Greek and Roman royalty. Today however, the fish is growing extinct, only driving up its value, which now stands at around $300 per ounce. The classic purple roe of the sturgeon is best enjoyed by spooning it from a cold crystal glass or mother-of-pearl. Any metal will retract from its delicate taste. Served chilled and raw, caviar should have at most a faint scent of seaweed but no taste of fish. Each tiny sphere carries its own juicy texture sure to tantalize each bite. While some eat caviar in small spoonfuls, others pair it with freshly buttered toast points, Russian buckwheat pancakes and vodka served dry.
Yubari Melon
The Yubari King melon is a hybrid form of two types of cantaloupe. The melons, with their perfect spherical shape and smooth rind, are farmed in greenhouses in Yubari, Hokkaido, a main island of Japan. Just last year, one melon was sold in Japan for £21,000. The reason for such a hefty price tag? The melon is valued for its delectable sweetness and unique production process –– it can only be grown in the volcanic ash of the Yubari region, which increases its demand. The melons are harvested in May, which make them perfect for a light flowery dessert eaten right off of the rind.
