The Most Expensive Foods in the World


If the price of arugula makes you want to cry, perhaps this isn’t the list for you. Check out some of the world’s most expensive foods, and why they have such a steep price tag.


Yubari Melon

Price: Up to $26,000 a pair, but can be purchased for about $50-$150 in Japanese department stores.

Why does it cost so much? Well, for one thing, the melons, are only grown in Yubari, Japan. They are a delicacy, and status symbol, in the country.

White Truffles

Price: $3,600/pound

Why does it cost so much? There are a number of reasons: they are only available for a few months a year, in one small part of Italy. It usually takes trained pigs or dogs to find them. We can’t domesticate them. They are getting harder and harder to find. Yep, there are plenty of reasons that white truffles are one of the most expensive foods in the world.

Matsutake Mushrooms

Price: Up to $2,000/kilogram

Why does it cost so much? Though they grown in other parts of the world, the Japanese version of the matsutake mushroom is exceptionally hard to find. A parasite has ravaged the pine trees the mushrooms like to host on. Today, Japan harvests less than 1,000 tons of the fungus every year.


Price: $500-$5,000/pound

Why does it cost so much? The most expensive spice in the world, saffron is made from the dried stigmas of the purple crocus flower. With only 3 stigmas per flower, it takes an acre of purple crocuses to make just one pound of saffron.

Donkey Cheese

Price: $600-$700/pound

Why does it cost so much? The semi-hard cheese is only made from the milk of 100 donkeys in the Zasavica Special Nature Reserve in Serbia. The donkeys’ high-quality milk makes this cheese the costliest in the world. And don’t expect to find it at your local gourmet food shop — the stuff is available through pre-order only.


Kopi Luwak Coffee

Price: $100-$600/pound

Why does it cost so much? The unique method that it’s made: civets eat coffee berries; they pass through their digestive track, and then washed, dried and roasted. This method is also quite time consuming. Apparently, the civet’s stomach enzymes are the key to the delicious taste.