10 of the World’s Most Expensive Ingredients (Fodors)

I had never heard of several of these.


Also I’ve been thinking for a while about provenance / terroir / DOP / DOC etc… does it only seems to “matter” when origin is “first world”?

Thought sparked off here by the Ethiopian coffee seeds that popularized by a Panamanian estate started by an American.

Similar but unrelated thoughts on chillies - Espelette is a good example.

But I digress.

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Fun read. Thank you for posting.

I love Bellota jamon - I’ve never heard of those mushroom/catepillar things from Bhutan

Fun article.

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That WAS an interesting read. The “Geisha” label seemed an interesting choice. I am also intrigued by jamon.