Kanzuri is a traditional fermented chile paste that is exclusively produced in Myoko in Japan's Niigata Prefecture by the Tojo family. Before the family started selling the condiment in 1966, it was only made in small batches for household use.
A tourbillon (French for "whirlwind") is a centuries-old mechanism built inside some of the world's most expensive watches. It was originally designed to improve the accuracy of pocket watches by rotating the escapement and balance wheel to help counter the effects of gravity.
Pedal harps can cost $70,000 — far more than lever harps, which cost $2,000 to $9,000. At first glance, a pedal harp looks like a simple frame with a row of strings. But there are complicated mechanisms inside that musicians use to change notes. At Camac Harps in France, every harp is carved and assembled by hand.
Sheets made with Egyptian cotton can cost over $900 — but not all cotton is created equal. Many products use the term "Egyptian cotton," but experts say there isn't enough Egyptian cotton grown to actually make all of the products that claim to use it.
In Tunisia, Mohamed cracks and scrapes at snails to make authentic Tyrian purple dye. Farther south in Uganda, Akello pounds and grinds nuts by hand to make silky, luxurious East African shea butter.
Hot-air balloons have been around for centuries. They're certified aircraft for those looking to take the slow and scenic route, but owning one can set you back considerably — 30,000 euros for a smaller balloon and 150,000 euros for a larger one.
In Uruguay, Renato sets off an explosive to reveal an ancient, glittery stone: amethyst. In Italy, Enrico cuts slabs off of one of the most expensive marbles in the world: Calacatta.
Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels. It's prized for its umami flavor and very expensive, selling for $160 a liter.
Grown exclusively in the Mie Prefecture in Japan, Matsusaka cattle are raised so their fat achieves the lowest melting point possible. The finest cuts of Matsusaka wagyu have a melting point of 12 degrees Celsius, 8 degrees lower than Kobe.
From the purest form of maple syrup, extracted drop by drop from trees in New York, to the finest polished-rice sake, crafted by Japan's youngest female sake brewmaster, we uncovered the stories behind some of the world's most expensive foods.