The Most Expensive Food In The World Costs Up To $10,000 A Pound


The most expensive food on Earth blooms from an ocean of purple flowers for one week each year in rare places around the globe. The spice, saffron, is harvested by hand from the stigmas of a saffron crocus or purple flower.

Approximately 150 flowers are required to yield a gram of the orange-yellow spice that can cost between $2,000 to $10,000 per pound, according to Mashable. Harvesting saffron is a time- and energy-consuming process that has remained the same since ancient times. Flowers bloom in areas that have extreme climates consisting of hot and dry summers and cold winters.

Saffron is commonly used in Persian, Indian, European and Turkish cuisines. It is a popular ingredient in the traditional paella dishes in Spain and famous risottos in Northern Italy.

saffron_expense_2Kashmiri villagers gathering saffron flowers from a saffron field in Pampore, Kashmir, on Nov. 2, 2015

Saffron is harvested from the stigmas of a purple flower of Crocus sativus Linnaeus. The region is well regarded for its high-quality saffron.

Saffron has been used in manufacturing for fragrance in perfumes and color dye for cloth. An Iranian villager harvests the flowers in a field near Torbat-E Heidarieh in northeastern Iran on Oct. 31, 2015. The country is a major producer of saffron and supplies 95% of the world’s demand.

saffron_expense_4A Kashmiri villager arranges saffron flowers for drying in the sunshine in a saffron field in Pampore

In cooking, saffron can be used as a spice, yellow food coloring and flavoring agent. Kashmir is the only place in India and one of the few places on the globe that the flower can be found.

The Crocus sativus Linnaeus, also known as Rose of Saffron, belongs to the family of Iridaceae. A Kashmiri villager in a saffron field in Pampore.

Kashmiri villagers cultivating saffron flowers in a field in Pampore. The purple flower has red stigmas and yellow stamens.

It can take up to 75,000 saffron flowers to yield a single pound of the yellow spice. Iranian villagers clean up saffron flowers in their house near Torbat-E Heidarieh in northeastern Iran on Oct. 31, 2015.

saffron_expense_8Kashmiri villagers in a purple field of flowers in Pampore

The stigmas of the saffron flowers are also used in medicine to treat asthma, coughs, insomnia and cancer.

Written by Laura Dang, Nextshark


Tikka Masala Sweet Potato Fries And Four Other Reasons to Eat at SF’s Curry Up Now

Curry Up Now

The Bay (SF, Oaktown and the rest of the bunch) has so much glorious food to offer it’s ridiculous. So whenever the FOODBEAST crew can find an excuse to jump on a plane and explore one of the true meccas of US food, uh, duh, we do it. We heard about Curry Up Now through the grapevine — a popular Indian Street Food Truck that opened a few successful brick & mortar establishments throughout the bay. Definitely old news for NorCal’ers, but whenever a food truck can make a successful transition into not only one but multiple sit-down locations: congrats, you’re doing something different and ultimately delicious (tested and confirmed).

Outside of the recent emergence of contemporary and yes, admittedly fusion (hate that word) Indian cuisine that seemed to derive from the once bubbling market of gourmet roach coaches, I would venture that most Americans know of Indian food through a slow food/traditional setting or an Indian lunch buffet. That view, while limited in objective perspective since it is my own, seemed to be verified by Curry Up Now management during a lengthy post-meal discussion.

The same conversation affirmed a belief that of the many successful pan-asian restaurant models – a notable and dominant Indian-restaurant brand has never been established across any major category, including fast food, QSR and fine dining. This creates a unique opportunity for a rising restaurant star to experience exponential growth if they can finalize a mainstream menu that works for metropolitan and suburban audiences. Curry Up Now is an eatery vying for that chance in the national spotlight with an awfully affordable menu ($10-$15, a head) and new twists on food that maintains traditional Indian roots.

Now to the important part addressing the headline that brought you here — the food. Here’s the best of what we had.

Guac Sev Puri Curry Up Now San Fransisco

Guac Sev Puri – An Indian Street Food take on Chips n’ Dip — a small, unleavened, deep-fried piece of bread topped with guacamole, lightly fried chickpea noodle and a housemade pepper sauce. The sauce was most similar to Sriracha but packed more flavor and heat.

Tikki Masala Sweet Potato Sexy Fries Curry Up Now

Tikka Masala Topped Waffle Cut Sweet Potato Fries – Roasted chicken in a masala sauce, four types of cheese, crispy waffle cut fries and onions. 

Lamb Naughty Naan Pizza Curry Up Now

Lamb Naughty Naan Open Faced Flatbread (Pizza) – Naan topped with halal lamb, cheese, sliced jalapeños and mixed greens. They didn’t call it a pizza, but when they cut it into 5 slices, I had no choice but to call it such.

Pork Belly Burrito Curry Up Now

Pork Belly Burrito – Soft Chunks of Pork Belly, Garbanzo Beans, Brown Rice, Onions, House Veggie Filling in a Flour Tortilla.

Gulab Jamun on Kulfi Hot Balls on Ice Curry Up Now

Gulab Jamun on Kulfi or ‘Hot Balls on Ice’ – Pistachio ice cream topped with lightly fried dairy-based dough and garnished with almond.

If you’ve been to the eatery, let us know what your favorite menu items are in the comments. And if I’ve glaringly missed any mainstream Indian food restaurants that have had large regional or national presences — let us know!

Check out Curry Up Now here.


Indian Smokehouse Burger

The talented cooks behind some fabulous beards have pieced together a spectacular Indian – Southern BBQ fusion recipe in the form of this Indian Smokehouse Burger. The compilation utilizes an indian spiced BBQ sauce, pakoras, Indian veggie fritters and is served between freshly grilled naan bread. (Recipe @ TheFoodInMyBeard)

Hit-Or-Miss Video

The amazing art of making Parotta [Video]

Parotta is an Indian flatbread that’s rolled flat (duh) and thrown to a cook who then puts it on a hot and flat iron top to finish the task. In this short video we take a look a Parotta maker just doing his thing: amazing throw, amazing catch, but it’s just another day for these guys.


Craving: Chipotle Madras Curry Turkey Burger

Quaint burger lightly grilled and charred turkey patty, curry, grilled pepper and onions. This sandwich was developed by a Latin Indian fusion restaurant, and I’m dying to to get my hands on one!