What is the most expensive/exotic/strange ingredient in your kitchen right now?

Whale fat

Canned sturgeon.

Thank you!

Homemade Sea Salt

I take a gallon jug with me when I go surfing.

How do you get the sea salt? Is it clean?

i also have nigella seeds. what do use them for. i usually chop up a bunch of different fresh herbs and mix them into greek yogurt and sprinkle nigella and cumin seeds then eat it with rice.

>most expensive
Probably saffron.

>most exotic
Mainly Caribbean stuff: recao, breadfruit, yautia.

Conpoy (dried scallops)

Cyprus black salt and jameson infused honey. Kind of sparse actually, I need to expand my pantry

Saffron. It's not that exotic or strange but it's fairly expensive. I also have a can of royal osetra caviar

Jaggery goor

I make the spice mix panch phoron with them, it goes well with fried potatoes. Nigella seeds are supposedly good on baked bread too.

>exotic

Lavender deerstein, dried cedar fungus, olive retinas, myrr, frozen boren powder, dromons and preserved stems, infused diatoms, monkey shells, dried onnos and some pickled bee buds.

>exotic
I make a flat white every morning.

Asafoetida

These things from Peru. I've forgotten what they are and what to do with them.

Serbian manicolds, and water

They look like dried gooseberries. Common in Peru.

Goose eggs. Hawaiian black salt. Red sail fish sauce. Calamansi juice.

I'm intrigued. Elaborate?

5 lbs of turkish spices

does anyone care to see?

Please!

What can I use them for?

Some cashew apple (the fruit where the "nut" comes from) sweet thingie my sis brought me from Brasil

My penis weenus of course haha :)

> (OP)
>These things from Peru. I've forgotten what they are and what to do with them.
They look like the peruvian pepper "aji amarillo"
What would I do with them? Their famous creamy sauced spicy potato salad recipe papa a la Huancaína.

Tear up, deseed and soak the peppers in a little hot liquid to soften and let cool. Add to blender to puree with other creamy ingredients. It's served hot over rinsed and sliced steamed potatoes, but I like the leftovers, cold potato salad style the next day. Use oil cured black olives as garnish for more of a taste explosion.

I've got about a quarter kilo of saffron for reasons I prefer not to explain. Yes, it's real. Handling the container feels like I'm handling a brick of coke.

Curry
Guajillo peppers (idk)
Some z word it is tumeric
Cajun
Sumak
Black cumin (seeds)

They are a lot of fun o use

sumak is my spice bae

Why is it so expensive anyway?

nutella

i had a £100 bottle of traditional balsamic. it's finished now, but fuck was it good.
drizzle on pasta, lasagna, parmesan, ice cream, cheesecake. so good
also, i didn't pay for it, so it was even better

> Hawaiian black salt

the fucking best. absolute goat of salt.

Never tried it, it always struck me as a bit of a gimmick. Is it really worth it?

Preserved in two jars, two portions of a dish holding incredible significance -- to be gifted to my OH next year.

It surprises me how many people ask that.
I just filter it to get rid of the sand and stuff; then I boil it.

What does Persian Hogweed taste like?

Grains of paradise, long pepper, aji panca, probably some other shit but idr
It's very labor-intensive to harvest, with low yields.

A gooseberry is another name for a kiwi.
Those are not dried kiwis.
Those are some sort of Peruvian Chilies / peppers.

Dont confuse gooseberry with chinese gooseberry

cod liver oil, spleen sausage, and lamb's brains

>diatoms
Like, the microorganism?
B-but those are basically just silica.

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