6 of the world's most smuggled foods
We take a look at six of the world's most expensive foods we've covered and why they are smuggled.
Claudia Romeo
Managing Producer
How this 300-year-old pastel stick maker creates nearly 2,000 colors by hand
For over 300 years, La Maison du Pastel has handcrafted pastels used by artists like Degas. We visited its secret workshop in the French countryside.
These 'threads of God' make up the rarest pasta in the world
Today, there are fewer than 10 people in the Sardinian city of Nuoro who know the secret to making su filindeu, the rarest pasta in the world.
Matsusaka wagyu is the most expensive beef in the world. It had never been sold outside of Japan — until now.
The finest cuts of Matsusaka wagyu beef have a melting point of 12 degrees Celsius, 8 degrees lower than Kobe.
How the most expensive foods are made around the world
From the purest form of maple syrup to the finest polished-rice sake, we uncovered the stories behind some of the world's most expensive foods.
10 of the most expensive items made in India
We traveled the length of the subcontinent to uncover the stories behind some of the most expensive products made in India.
Why French fleur de sel costs 230 times more than table salt
Just locally, fleur de sel can cost 230 times more than table salt. Outside French borders, it can reach $420 per kilogram.
How Nigeria fuels the stockfish industry in Norway
Stockfish is one the most coveted sources of protein in Nigeria, where a 1-kilogram bag sells for $65.
How 10 breads and baked goods are made around the world
Whether laminating layers of butter and pastry to make croissants or lifting a phyllo sheet as thin as paper, baking is full of challenges.
How 10 meats are made around the world
From black pudding made with dried blood to toxic shark made edible through fermentation, we uncovered the secrets behind some beloved meats.
Why royal jelly is so expensive
Royal jelly is a secretion honeybees make to feed future queen bees. Extracting it requires great precision and can be done only by hand.
Why Korean rice syrup is so expensive
It's all due to sikhye: a mixture of steamed rice, hot water, and barley malt. Sikhye takes days — and nights — of hard work to achieve.
Why Spanish baby eels are so expensive
They are a delicacy in Spain, where 1 kilo can reach thousands of dollars at auction. To reach just 1 kilo, fishers need to catch 3,000 eels.
Why wild panela sugar is so expensive
In Colombia, depending on where it is made, panela can cost up to 17,000 pesos per kilogram. In the US, it can cost 20 times more than white sugar.
Why Manoomin wild rice costs 15 times as much as white rice
At $24 per pound, manoomin costs 15 times as much as white rice and contains three times more protein.
Why Copper River king salmon is so expensive
Often referred to as "the Wagyu of salmon," Copper River king salmon can reach $120 per pound. That is 6 times as much as other wild salmon.
Why Pitaya (Mexican Dragon Fruit) Is So Expensive
The pitaya, a type of dragon fruit, can make or break the economy of entire towns in Mexico during the growing season.
Why Nordic wild blueberries are so expensive
Bilberries, or Nordic wild blueberries, are sweet purple berries that grow wild in the forests of Nordic countries.
Why Fox Nuts (Water Lily Seeds) Are So Expensive
Once popped, water lily seeds look just like popcorn. But a bag of these seeds, also known as fox nuts, will cost you over $170 per kilogram.
Why ceremonial-grade matcha is so expensive
The greener matcha is, the smoother and more complex its flavor. High-quality, jade green matcha can reach $40 per ounce.