Spices can improve meals, changing everyday dishes into something extraordinary. While you might sprinkle them into your cooking without a second thought, some spices are so rare and coveted that they come with a price tag that will make you look twice. These are 15 of the most expensive spices in the world.
Saffron
Saffron is the gold of spices. It requires around 75,000 saffron flowers to make a pound, so it’s no surprise why it is expensive. Saffron is used in Mediterranean and Middle Eastern dishes, adding that rich flavor to food, and can cost up to $1,000 per pound.
Fennel Pollen
Often referred to as the “spice of angels,” fennel pollen is like fennel but on an aromatic level. This golden dust adds a sweet, floral, and slightly licorice flavor to dishes, making it a chef’s favorite. It’s the kind of spice you sprinkle on a dish when you want to impress or feel fancy.
Vanilla
Thanks to hand-pollinated orchids, vanilla, especially from Madagascar, is one of the world’s most expensive spices. It’s a little diva in the spice world, demanding special care. Prices can hit $200 per pound, making your dessert feel just a little more posh. Next time you have a vanilla latte, savor every expensive drop.
Mahlab
Mahlab can fetch up to $69 per pound, so think twice before casually sprinkling it into your cake mix. This spice is made from the seeds of the St. Lucie cherry and is popular in Middle Eastern cooking. But this isn’t just any cherry—it’s a high-maintenance one, demanding old-school harvesting methods.
Long Pepper
If you think regular pepper is spicy enough, meet its more sophisticated, slightly more expensive cousin: long pepper. At $47 per pound, it’s certainly a conversation starter at the dinner table. Just don’t confuse it with black pepper. This ancient, unique spice is rare because of its high demand in the West.
Black Cumin Seed
Unlike regular cumin seeds, which are brown and earthy, black cumin has a sweeter, citrus flavor that really knows how to stand out at the spice party. Not to be confused with black caraway seeds or nigella, these thinner, darker seeds are toasted to raise bread, tagines, and ground meat dishes.
Kaffir Lime Leaves
Kaffir lime leaves are the citrusy, fragrant secret weapon behind many Southeast Asian dishes, especially Thai foods and soups. Their bold aroma makes them valuable in adding a flavor that’s hard to replicate with anything else. Prices can go up to $36 per pound, but the scent might justify it.
Grains of Paradise
With a name like “Grains of Paradise,” you know this spice isn’t going to come cheap. It’s a peppery, aromatic spice grown exclusively in West Africa. Limited growing areas and a manual harvesting process make it pricey—up to $33 per pound. Notably, it is commonly used in the spice blend “Ras el Hanout.”
Green Cardamom
Green cardamom is one of the most famous spices, but it is in demand and expensive. The citrusy flavor makes it a go-to in many kitchen dishes, including Indian cuisine and Scandinavian cooking recipes. A pound of this spice costs around $32.
Pasilla de Oaxaca Chile
This smoky, rich chile packs just enough heat to leave a lasting impression. Native to Oaxaca, Mexico, it’s known for its unique flavor, combining smokiness with raisin-like sweetness. Since it’s traditionally smoked over wood, the labor involved in its production makes it worth up to $29 per pound.
Black Cardamom
Black cardamom is the bolder, smokier cousin of the green variety, often described as “green cardamom.” Its deep, smoky flavor makes it ideal for savory dishes, and the strong flavor is well worth the price, usually around $28 per pound. While green cardamom is delicate and sweet, black cardamom is bold and earthy.
Ceylon Cinnamon
If you’re using regular cinnamon, you’re yet to experience the real deal—Ceylon cinnamon, also known as “true cinnamon,” which is much sweeter, lighter, and spicy. Aside from the flavor it adds to dishes, the spice has some health benefits, like regulating blood sugar. Ceylon cinnamon cost around 27$ for a pound.
Pink Peppercorns
Because they’re fragile and rich in antioxidants, prices of pink peppercorns can soar to $23 per pound. They are like the supermodel of spices: beautiful, rare, and a little high-maintenance. These delicate dried berries aren’t true peppercorns but are used similarly, adding a mild, fruity flavor to dishes.
Cloves
Cloves are small but mighty, packing a punch in flavor and price. These dried flower buds are used in spiced desserts and cold remedies. They’re hand-harvested, which helps explain why they can cost up to $11 per pound. And no, you can’t return a clove once it’s used.
Black Pepper
These little peppercorns come from a flowering vine in the Piperaceae family. While a pound can cost around $10, Tellicherry black pepper from Kerala, India, is often considered one of the best black peppers. Beyond adding flavor, black pepper has health benefits thanks to its bioactive compound, piperine, which is known to fight inflammation.
