Spices have been more than just flavor enhancers, as they used to be a symbol of wealth. Now that the world is more connected, a select group of spices still has prices that only the rich can afford. The truth is, it isn’t actually just about rarity, but the labor, climates, and, of course, the flavor. Get ready to discover the 13 of the world’s most expensive spices and the reasons behind their price tags.
13. Dried Kaffir Lime Leaves
Ever wonder what gives Thai green curry its signature aroma? It’s the magic of Kaffir lime leaves. These leaves, from the Citrus hystrix tree, are an ingredient in many Southeast Asian cuisines. The reason they are so expensive, especially outside of Asia, is that the trees only grow in specific tropical climates.
12. Mace
Mace is a fiery red membrane that can be found in the nutmeg seed. While nutmeg is warm and sweet, mace has a lighter and more floral flavor with hints of pepper and citrus. Because each nutmeg fruit yields only a small amount of this lacy aril, it must be carefully hand-separated and dried.
11. Sichuan Peppercorns
The truth is, Sichuan peppercorns aren’t actually related to black pepper or chili peppers. They’re from the dried husks of the prickly ash shrub. With that, they possess a secret weapon of a unique tingling, numbing sensation known as “málà” in Chinese. They were banned in the U.S. from 1968 to 2005 due to concerns about citrus canker. Even today, they are still uncommon and hand-harvested, which keeps the price high.
10. Ceylon Cinnamon
Not all cinnamon is created equal. Those you typically find in the supermarket are cassia cinnamon, which has a strong, spicy flavor. But the “true cinnamon” is the Ceylon cinnamon. Native to Sri Lanka, its high price is in its production, where the inner bark of the Cinnamomum verum tree is carefully peeled by hand and then rolled into thin quills. It’s a highly skilled process since the thinnest ones have a higher price tag.
9. Cloves
Cloves are the unopened flower buds of the evergreen Syzygium aromaticum tree that are native to the Maluku Islands in Indonesia. The harvesting process features the buds picked by hand just before they bloom to get their actual flavor. They are then dried in the sun until they turn a deep, reddish-brown. Cloves are rich in eugenol, an essential oil that gives them a sweet but slightly bitter taste. They also flavor the seasonal American favorite of pumpkin spice pie.
8. Nutmeg
Did you know that in the 17th century, the Dutch traded the entire island of Manhattan to the British for a tiny island in Indonesia, which is the world’s only source of nutmeg? That explains how valuable this spice was! Today, nutmeg is still a prized commodity due to its limited growing regions and susceptibility to disease.
7. Fennel Pollen
Also called “spice of the angels,” the fennel pollen features a sweet and anise-like flavor with citrus and honey. The reason for its expensive price tag is through its labor harvesting process. The pollen is collected by hand from wild fennel flowers, then they are dried carefully and sifted to separate the pollen. They flavor roasted meats and salads.
6. Cardamom
Cardamom is one of the world’s most ancient spices, with a flavor of a blend of mint, citrus, and smoke. The high price of cardamom, especially the green variety, comes from its demanding harvesting process. The pods must be picked by hand just before they are fully ripe to ensure that the seeds inside have the most flavor. The pods are then carefully dried under specific conditions to preserve their color and aromatic oils. It takes about 6 kilograms of raw pods to produce just one kilogram of the final product!
5. Long Pepper
Before black pepper became the king of spices, there was long pepper. This ancient spice is native to India and Indonesia. Its flavor profile features the same pungent heat as black pepper but with added notes of ginger, cinnamon, and cardamom. Today, long pepper is a rare find, as it’s not as widely cultivated as black pepper.
4. Mahlab
This spice is a well-kept secret of Middle Eastern and Mediterranean baking. Mahlab is made from the tiny, aromatic seeds found inside the pits of the St. Lucie cherry. It has a unique flavor like a combination of almond, cherry, and a hint of floral bitterness. The process of extracting these seeds is labor-intensive, as each hard cherry pit must be cracked open by hand. It’s the secret ingredient that gives traditional pastries, cookies, and sweet breads their distinctive flavor.
3. Grains of Paradise
This West African spice is making a comeback in the culinary world. Grains of paradise, also known as alligator pepper, feature a flavor profile that’s peppery, citrusy, and slightly floral, with hints of cardamom and ginger. In medieval Europe, they were a popular and less expensive substitute for black pepper. The high cost is due to the fact that they are largely wild-grown and difficult to harvest.
2. Vanilla
That “plain” vanilla you call is the second most expensive spice in the world. Vanilla beans are the fruit of an orchid, where each flower must be hand-pollinated within a 12-hour window of blooming. After, the beans are hand-picked and go through a months-long curing process to develop their flavor and aroma. With most of the world’s supply coming from Madagascar, the crop is vulnerable to cyclones and theft, which can cause prices to rise.
1. Saffron
Saffron is sold gram for gram and is more expensive than gold. This seasoning is composed of the tiny, thread-like stigmas of the Crocus sativus flower. Each flower produces only three of these crimson threads, and they must be harvested by hand, which has remained unchanged for centuries. The flavor is said to be a blend of earthy, floral, and honeyed notes that can elevate your Spanish paella to Persian rice.