Here You Can Get Top 10 Expensive Foods In The World That Cost Too Much To Serve And Eat.
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Oyster :
Oysters are filter feeders, drawing water in over their gills through the beating of cilia. Suspended plankton and particles are trapped in the mucus of a gill, and from there are transported to the mouth, where they are eaten, digested, and expelled as feces or pseudofeces.
2. Fugu :
Fugu (puffer fish) is a luxury food ingredient in Japan, and can only be prepared by specially licensed chefs because of the toxins stored within its body. Acclaimed for its distinctive texture, fugu is delicious whether raw, boiled, or fried, and is sure to get you hooked once you try it.
3. Wagyu Beef :
Wagyu is a breed of beef cattle originating in Japan. Pronounced 'wag-you' , it literally means 'Japanese cow'. Not only does wagyu beef have higher levels of intra-muscular fat, or marbling, but the meat texture is finer, resulting in a more flavoursome eating experience.
4. Manuka Honey :
Manuka honey is native to New Zealand and is a dark honey produced by bees which pollinate the flowers of the manuka bush. Manuka honey contains active compounds, giving it natural antimicrobial properties – and it is this that sets it apart from regular honey.
5. Moose Cheese :
It takes between 30 minutes and two hours to milk a cow and each produces up to 1 gallon of milk a day. But that's only between May and September, the time from when they calve and when they are in heat again, Johansson explained. "That's one of the reasons why the cheese is so expensive.
6. Matsutake Mushrooms :
Matsutake (Japanese: マツタケ), Chinese: 松茸 Tricholoma matsutake, is a highly sought species of choice edible mycorrhizal mushroom that grows in East Asia, Europe, and North America. It is prized in Japanese cuisine for its distinct spicy-aromatic odor.
7. Vanilla :
The characteristic flavor of vanilla comes from the aromatic compound “vanillin” which is described as tasting like a marshmallow. In vanilla pods of exceptionally high quality, the crystallized vanillin may be visible on the surface in the form of tiny white needles. Up to 85% of vanilla essential oil is vanillin.
8. Saffron :
saffron, golden-coloured, pungent stigmas (pollen-bearing structures) of the autumn crocus (Crocus sativus), which are dried and used as a spice to flavour foods and as a dye to colour foods and other products. Saffron contains 0.5 to 1 percent essential oil, the principal component of which is picrocrocin.
9. Black Watermelon :
Black Beauty watermelons are small and round to oval in shape. Their skin is thick, smooth, and dark green with green-black striping. The flesh is deep red, juicy, and tender with a few round black seeds. Black Beauty watermelons are crisp and juicy with a very sweet flavor.
10. Caviar :
Caviar is unfertilized fish eggs, also known as fish roe. It is a salty delicacy, served cold. While the Caspian Sea and the Black Sea produced much of the world's caviar for a long time, farm-produced caviar has now become popular as wild sturgeon populations have been depleted from overfishing.