THE INGREDIENTS " THE EXPENSIVE ITEM SEASON TWO"

CAVIAR

   Caviar is a garnish or spread that consists of salt-cured fish-eggs. Caviar is considered a delicacy and typically small amounts of the eggs are eaten at a time. 

    There are four main types of caviar that you might find: Beluga, Sterlet, Ossetra and Sevruga. Caviar is collected from the ovaries of female fish, traditionally commercial caviar production involved stunning the fish then extracting the ovaries containing all the eggs, or roe. 

   Although a "no-kill" caviar harvesting technique has been gaining popularity. Then the caviar is treated with salt and canned. Caviar is extremely perishable and should be kept refrigerated until consumption. also purchase some pasteurized caviar that is considered of "lesser quality" and will have a slightly different texture, but may not require refrigeration prior to opening.

NUTRITION

Per 15 grams {1 tbsp} of caviar

Calories: 40

Cholesterol: 93 mg

Sodium: 238 mg

Phosphorus: 58 mg

Potassium: 30 mg

Calcium: 45 mg

Magnesium : 47 mg

Protein: 24.3 mg

Omega-3 1085 mg

Vitamin D: 37 IU

Vitamin A: 146 IU

Vitamin B2{Riboflavin}: 3.5 mcg

Vitamin B12: 3.5 mcg

BENEFIT

• A single gram has major omega-3 fatty acids
• Caviar is rich in selenium
• It’s loaded with vitamin b12
• Caviar is like prozac
• It can be used to control impotence

PREPARATION AND STORE

   The ideal temperature for storing caviar is 28° - 34° to preserve optimal quality. This is best achieved by keeping it on ice in your refrigerator. Unopened, caviar will last 4 to 6 weeks. Once opened, enjoy your caviar within 5 days. 

   In the unlikely event you will not finish your caviar in one sitting and need to store it, we recommend gently placing a layer of plastic wrap on the surface of the caviar before applying lid. This will minimize the caviar’s contact with air and increase its shelf life. Although sturgeon caviar is best not frozen, whitefish, salmon and trout caviars freeze nicely.

COOKING USE

   Serve caviar on a bed of shaved ice either in its own tin or in a glass or Mother of Pearl server. Never use metal when serving caviar, as it has adverse affects on the flavor. Traditionally caviar is served with Mother of Pearl but glass, wood, bone, shell and even gold utensils and servers work just as nicely. Caviar can be incorporated into endless applications.

   We recommend indulging in delicate caviars such as osetra simply on fresh blini with a light dollop of crème fraîche. Other caviars such as whitefish, salmon or trout have the texture to hold up to heat and so apply wonderfully to sauces or topped on grilled fish.

TRUFFLE

   The truffle is an underground mushroom made up of two parts.  The first is the fruiting, the part that you eat.  The second part is invisible and is made up of the truffle’s “roots.”

   The fruiting body appears during different seasons depending on the type of truffle.  The truffle can be large or small, evenly or irregularly shaped, and be present at a depth of between 4 to 16 inches.  Underneath its skin, which can be smooth or rough, is a soft flesh.

   The truffle’s environment is of the utmost importance for the development of the truffles.  It is a very demanding mushroom that needs particular environmental conditions, another reason they are so precious.

   Truffles grow in woods that have a mix of trees with a little undergrowth to maintain humidity often found along the banks of streams, but also by footpaths, pine trees, and poplars. Each species of truffle needs different soil and climate conditions.

   Grown underground and hunted only by the help of pigs and dogs, these rare and luxurious tubers are one of the most sought after ingredients by top chefs. 

   They have been called the diamond of the kitchen. Known as one of the most desirable gourmet foods, nothing else comes close to the flavor of a truffle.

NUTRITION

Total Per 100 g

Calories (kcal) 284

Total Fat 0.7 g

Sodium 35 mg

Potassium 754 mg

Total Carbohydrate 73 g

food fiber 70 g 

Protein 9 g

Calcium 159 mg

iron 5.9 mg 

Vitamin B6 0.1 mg

Magnesium 83 mg

BENEFIT

• They are good for vegetarians.
• They are low in carbs.
• They are high in fiber.
• They are cholesterol free.
• They have vitamin D.

PREPARATION AND STORE

   When it comes to storing truffles, there are two important things.

   Truffles continue to emit their aroma following harvest – by which,the longer they are exposed to air, the quicker their aroma is exhausted. Where does the aroma go? Either it vaporizes and disappears or it seeps into surrounding absorbent items like rice or eggs.

   Ideally, truffles should be used or sold the same day because they’re best eaten fresh. However, storing them is doable, too—and when done right. like keep it in dry , far from sunligt and aromatic ingredients, keep it this special alone.

COOKING USE

   Fresh truffles are heat sensitive. While warmth unlocks the truffle’s aroma and flavor, high heat can minimize it, so truffles should be used as a finishing ingredient for best flavor and aroma.

   As ancient as humans’ love of truffles is, there is still ongoing debate as to the best way to use them.  Though there is a classic European tradition of roasting meats and poultry with black Perigord truffles (usually sliced and slid into slits cut into the meat or placed under poultry skin), many modern truffle lovers feel that white Alba truffles should never be more than very lightly cooked.

   These truffle fans feel that while black winter truffles can be used as an ingredient, white truffles are more delicate and should not be shaved over food until after it has been completely cooked.

   Italian summer black truffles are another exception to this little/no cooking rule, and often need to be very lightly cooked to awaken their full flavor and aroma. Slice them, then gently sauté them or heat them in oil, then add them to your food.

   Incidentally, just before serving is also the best time to use truffle products like truffle oils, truffle salt, and truffle butter.

SAFFRON

   A spice derived from the flower of Crocus sativus (which also is its scientific name), saffron (and its threads, especially) is mainly used as a seasoning and coloring agent in food. Apart from its uses, it is also well known for being one of the most expensive spices in the world.

   Saffron (Kesar in Hindi, Jafran in Bengali, Kumkumappu in Tamil, and Kumkuma pubba in Telugu)is thought to have originated in or near Persia, from where it propagated to Eurasia, and then to parts of North America, North Africa, and Oceania. The plant usually thrives in the Mediterranean maquis (a place in the Mediterranean regions with dense evergreen shrubs), and in similar climates where hot and cold summer breezes blow over semi-arid lands. 

   The flower of the plant is purple and possesses a honey-like fragrance. The stems grow up to 20 to 30 cm in height, and they, along with the flowers and roots, develop between October and February

NUTRITION

Total Per 100 g

Calories (kcal) 310

Fat amount 6 g

saturated fat 1.6 g 

Polyunsaturated fats 2.1 g

Monounsaturated fats 0.4 g

Sodium 148 mg

Potassium 1.724 mg

Total Carbohydrate 65 g

fiber food 3.9 g 

Protein 11 g

Vitamin A 530 IU

Vitamin C 80.8 mg

Calcium 111 mg

Iron 11.1 mg

Vitamin B6 1 mg

Magnesium 264 mg

BENEFIT

• Fights Cancer
• Aids Arthritis Treatment
• Improves Vision
• Cures Insomnia
• Boosts Brain Health
• Helps Cure Asthma
• Promotes Digestion
• Heals Wounds
• Enhances Immunity And Energy Levels
• Is Good During Pregnancy
• Might Offer Relief From Menstrual Symptoms
• Improves Heart Health
• Enhances Liver Health
• Works As An Aphrodisiac
• Relieves Insect Bites
• Treats Inflammation
• Offers Radiant Skin
• Lightens Your Skin
• Helps Treat Acne And Blemishes
• Treats Dull Skin
• Saffron For Luminous Complexion
• Tones Your Skin
• Improves Skin Texture
• Treatment Of Dry Skin
• Heals Wounds And Scars
• Prevents Hair Loss

PREPARATION AND STORE

   Store the bottled saffron in a cupboard, preferable a wooden cupboard as metal can get heated during summer.Saffron is best stored in a cool, dark place, where no source of light, artificial or natural can reach. 

   Do not store saffron in a refrigerator as genuine saffron tends to absorb moisture easily once it is exposed to room temperature. If you must store it in a refrigerator, remove only the required quantity and place the container in the fridge immediately, so that moisture loss is reduced.

COOKING USE

   Just a pinch of fresh saffron is enough to enhance the flavor and color of the entire recipe.

   There are several methods to use it in the kitchen. the whole stigma can be added directly to the preparations, or often, the threads are ground to paste using traditional mortar and pestle and added to the recipes. 

   In the third method, a pinch of saffron is added to a cup of hot water, steep; add this water to the ingredients.

   Saffron employed as a flavoring base and coloring base in both food and drinks in the Mediterranean, and Asian cuisines.

   Popularly known as "kesar" in the Indian subcontinent, it has been in use in the preparation rice-pilaf, rice-pudding, "halwa" and other sweet dishes in many Indian, Pakistani, and Cental Asian countries. 

   It is also used as a color and flavoring base in the preparation of kulfi, ice-creams, cakes and drinks.

source by

http://www.californiacaviar.com/caviar-life/serving-storage-tips.php#.WgmcSY-Cy01

https://globalseafoods.com/blogs/news/5-health-benefits-of-caviar

http://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-nutrition-of-caviar.html

http://knowfood.cn/en/caviar/nutrition-facts/

http://marxfood.com/how-to-use-fresh-truffles/

http://nutritiondata.self.com/facts/sausages-and-luncheon-meats/1510/2

http://www.susanalexander-truffles.com/how-to-store-truffles-and-other-truffle-faqs/

http://www.beliefnet.com/wellness/the-health-benefits-of-truffles.aspx

http://www.italian-products.com/freshtruffles-info

https://www.mehrsaffron.com/how-to-keep-saffron-fresh/

https://www.kesarisaffron.com/how-to-store-saffron/

http://www.thepersianfusion.com/how-to-use-saffron/

http://www.stylecraze.com/articles/amazing-benefits-of-saffron/#gref

https://www.nutrition-and-you.com/saffron.html