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You must have heard of expensive ingredients used by chefs in their restaurants to create one-of-a-kind dishes, but have you worked with rare items found in nature? On February 13, 2025, Celebrity MasterChef introduced contenders with a golden mystery box priced at Rs 31 lakh (yes! That’s right).
It had 16 rare mushrooms, saffron, lobster, and more sourced from India, Australia, and other parts of the world. Even Daulat Ki Chaat is cheaper in front of that box comprising a delicate 24-carat gold film. Most of these edible items need specific temperature, air, water, soil, and sunlight to grow; hence, they come under the rarest of the rare category.
Mongra Ka Saffron
India is one of the few countries to produce saffron, but it is the only one in the world to cultivate the highest-quality strands in Pampore, Jammu and Kashmir. Often referred to as red gold, it is known for its intense colour, flavour, and aroma. If you get your hands on this variety of saffron, roast it, encapsulated in a tissue, a bit over a hot tawa to extract its properties well. Its harvesting is laborious because the flower, called Crocus sativus, yields only 3 stigmas that farmers handpick and dry before selling.
Gucchi Mushrooms
Grown in the Himalayan regions, gucchi mushrooms are more expensive than limited edition apparel and accessories sold by the luxury namesake fashion brand. Also called Himalayan Morel Mushrooms, these are difficult to cultivate and grow around for a brief time when snow melts. They are priced at Rs 2 lakh per kilogram.
Japanese Wasabi
Wasabi or Japanese horseradish is a plant native to Nagano Island and flaunts a green hue and spicy taste. It requires fresh water supply, specific weather conditions and soil properties to grow. The plant needs shade because it cannot tolerate direct sunlight, especially in summer. Many farmers, even today, avoid using modern harvesting techniques and opt for manual labour. Hence, it is costly.
Black Truffles From Piedmont
Grown in Piedmont, Italy, black truffles are also rare and boast wrinkled skin, hard surface, and hazel pulp. These are harvested from June to August only, and it is believed that if a bush has 3-4 of these in a season, the farmer is going to be rich by selling the produce. If you ever get your hands on these, use them in fillings, sauces, and salads to infuse ingredients with a musky note and nutty flavour.
Macadamia Nuts
Sourced from Australia, macadamia nuts are high in fibre, monounsaturated fat, and antioxidants. They are consumed as snacks, used to extract oil, and can be included in dessert recipes. Apart from adding a crunch to any dish, these nuts also improve the nutrition profile. If you are going to include them in food preparation, confirm with your guests if they have any allergies.
Finger Limes
Finger limes, known for their tangy taste and crunchy beads, are said to have existed before Australia. Humans have been consuming them for more than 60,000 years. Native to New South Wales and Queensland, these are ideal ingredients to incorporate in jams, desserts, cocktails, chutneys, sauces, and beverages. Serve them with grilled salmon, pan-seared scallops, and fresh oysters for a unique touch and citric notes.
Apart from these, there were other ingredients in the box like lobster, blood orange, 24-carat gold vark, salmon, and more.
