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World's Costliest Food

 Food is any substance consumed to provide nutritional support for an organism. Food is usually of plant, animal or fungal origin, and contains essential nutrients.A food is something that provides nutrients. Nutrients are substances that provide: energy for activity, growth, and all functions of the body such as breathing, digesting food, and keeping warm; materials for the growth and repair of the body, and for keeping the immune system healthy.

Here we are going to see about World's Costliest Food:

Saffron




Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Persian, Indian, European, and Arab cuisines. Confectioneries and liquors also often include saffron. Saffron is used in dishes ranging from the jewelled rice and khoresh of Iran, the Milanese risotto of Italy, the paella of Spain, the bouillabaisse of France, to the biryani with various meat accompaniments in South Asia. One of the most esteemed use for saffron is in the preparation of the Golden Ham, a precious dry-cured ham made with saffron from San Gimignano.

White Truffle




Called the “diamond of the kitchen” by 18th-century epicurean Jean Anthelme Brillat-Savarin, the truffle is prized among discerning food lovers. The distinct aroma and intense earthy flavor can transform pasta, egg dishes, rice and even foie gras into exquisite experiences. Ancient Romans attributed therapeutic and aphrodisiac properties to the truffle, and though this remains unproven today, there is certainly a love bordering on fervor for truffles.alled the “diamond of the kitchen” by 18th-century epicurean Jean Anthelme Brillat-Savarin, the truffle is prized among discerning food lovers. The distinct aroma and intense earthy flavor can transform pasta, egg dishes, rice and even foie gras into exquisite experiences. Ancient Romans attributed therapeutic and aphrodisiac properties to the truffle, and though this remains unproven today, there is certainly a love bordering on fervor for truffles.


 Wagyu beef



 Wagyu beef have higher levels of intra-muscular fat, or marbling, but the meat texture is finer, resulting in a more flavoursome eating experience. A 'super beef' of sorts, wagyu is known for its marbled appearance and for being so tender it actually melts in your mouth.It is graded on two main factors: how much meat can be yielded and the quality of the marbled fat. Only A3 to A5 wagyu is certified for sale in Japan. And the higher the grade, the higher the price. By the time the calves are sold at auction, they can already fetch 40 times the price of US cattle.

Caviar



Caviar is unfertilized eggs  also known as roe that are harvested exclusively from the sturgeon family of fish and then salt-cured. There are other popular types of fish roe like the bright orange salmon roe (ikura) which sits atop sushi  but only sturgeon roe is considered caviar.the cost of real caviar is still relatively expensive because of all the time and resources it takes to produce it, but even the rarer, higher quality sturgeon roes which were once nearly wiped from the planet have become affordable again, all thanks to the successes of sturgeon farming and protections
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