12 June,2024
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Costing up to $5,000 per pound, is the most expensive spice, primarily in Iran, India (Kashmir), and Spain
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Costs up to $600 per pound, hails from Madagascar, Mexico, and Tahiti, and is prized for its complex flavor and the labor-intensive hand-pollination and curing process.
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Costs up to $100 per pound, from Middle Eastern countries, is derived from St Lucie cherry seeds and used in specialty baking
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Referred to as both "the spice of angels" and "culinary fairy dust, it costs up to $200 per pound, is harvested laboriously in the Mediterranean and is known for its intense flavor
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Costing up to $50 per pound, from India and Indonesia, is rarer and more complex in flavor than regular black pepper.
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At up to $30 per pound, from West Africa, it offers a unique peppery and citrusy flavor.
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Up to $60 per pound, from India and Guatemala, these require labor-intensive harvesting.
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Up to $50 per pound, from China, are valued for their unique numbing sensation and limited availability.
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