What Are The Two Most Expensive Spices’ In
Saffron Botanical name crocus sativus, is the most expensive spice in the world. Derived from the dried stigmas of the purple saffron crocus, it takes anything from 70,000 to 250,000 flowers to make one pound of saffron. Moreover, the flowers have to be individually hand-picked in the autumn when fully open. Fortunately, only a little needs to be added to a dish to lend it color and aroma; too much makes the food bitter and possibilities that large quantities of it can be toxic
Records detailing the use of saffron go back to ancient Egypt and Rome where it was used as a dye, in perfumes, and as a drug, as well as for culinary purposes. It reached China in the 7th. century and spread through Europe in the Middle Ages. The town of Saffron Walden, where it was once grown commercially, takes its name from the plant. Now, however, most saffron is imported from Iran and Spain which is recognized as producing the best quality, but it can also be found in Egypt, Kashmir, Morocco and Turkey.
Pure Vanilla The second most expensive spice in the world derived from the pods of the only edible Orchid. Pure vanilla, with its wonderful aromatic flavor, is the most widely used flavoring in pastries, confections, and other desserts. It is the second most expensive spice in the world, next to saffron, cheaper synthetic vanillas on the market today do not come close to competing with pure vanilla.
Cardamom The third most expensive spice used frequently in East Indian, Scandinavian, Arabic and Central African cuisines. It is an essential ingredient in Arabic coffee and the scent is most enticing.
How much do they cost? It's best to search the Internet for the best buy.
Turmeric Spice (Inexpensive Saffron Substitute)
In medieval Europe, turmeric became known as Indian saffron, since it was widely used as an alternative to the far more expensive saffron spice. It is one of the key ingredients for many Indian, Persian and Thai dishes such as in curry and many more. Most usage of turmeric is in the form of root powder. In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages and baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces and gelatins. It is a significant ingredient in most commercial curry powders. Turmeric is mostly used in savory dishes, as well as some sweet dishes, such as the cake sfouf. Turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter and margarine. Turmeric is also used to give a yellow color to some prepared mustard, canned chicken broth and other foods.
Many Persian dishes use turmeric as a starter ingredient for almost all Iranian fry ups (which typically consist of oil, onions and turmeric followed by any other ingredients that are to be included). In Nepal, turmeric is widely grown and is extensively used in almost every vegetable and meat dish in the country for its color, as well as for its medicinal value. In South Africa, turmeric is traditionally used to give boiled white rice a golden color.