Despite its popularity in Vietnam, one of the three spices listed below is hard to find globally.
Spices, according to scientists, refer to foods, herbs (often containing essential oils), or chemical compounds added to food to enhance flavor and positively stimulate the consumer’s taste, smell, and sight. They make food more appealing, stimulate digestion, and make it easier to digest. Today, there are many types of spices such as fish sauce, salt (which adds a salty flavor), chili, pepper, mustard (which adds a spicy flavor and distinct aroma), and various herbs (such as mint, Vietnamese coriander, onion, garlic…) that can be eaten raw or added during cooking.
Nowadays, purchasing spices has become more convenient thanks to the development of e-commerce, supermarkets, and specialty stores. However, there are still some spices that are not always readily available for purchase. Below are the three most precious spices in the world, one of which is very familiar in Vietnam.
Saffron
Saffron, scientifically known as Crocus sativus, belongs to the Iridaceae family and was first described by Carl Linnaeus in 1753. This species originates from Southwest Asia and was first cultivated in Greece. As a homogenous genetic clone, saffron has spread throughout the Eurasian region and later to North Africa, North America, and Oceania.
Saffron is among the most expensive spices in the world. Saffron cannot disperse its seeds for reproduction naturally. Growers must carefully plant each bulb and continuously care for the plants from the time of planting until the flowers are harvested.
Each saffron plant typically produces only 4 flowers, and each flower has 3 stigmas. (Photo: Pixabay).
The saffron plant adapts only to a special type of soil, usually dry, hot, and harsh, with moisture from underground water sources, and the soil must be loose and well-drained. The best quality saffron bulbs are white, round, and juicy, while bulbs with cracks, scratches, or signs of rot or dryness are considered of inferior quality.
Each saffron plant typically yields only 4 flowers, with each flower producing 3 stigmas. The saffron harvest season lasts from late October to early November. Harvesting saffron must be done by hand in the early morning before sunrise to preserve the precious stigmas when the flowers have not fully bloomed.
After harvesting, the flower stigmas are dried until they reach a certain dryness level, giving saffron its distinctive bitter flavor. When dried, the stigmas shrink to about 1/3 of their size when fresh. To produce 1 kg of saffron, approximately 200,000 flowers are required.
Saffron stigmas are rich in nutrients and minerals. (Photo: Pixabay).
According to information from Happydieter, saffron stigmas are nutrient-rich, containing minerals such as manganese, iron, selenium, copper, potassium, calcium, zinc, and magnesium, along with vitamins C, A, folic acid, riboflavin, and niacin. Notably, saffron contains Crocin, a powerful antioxidant that helps protect the body from harmful effects of free radicals and has cancer-preventive properties.
Iran currently leads the world in saffron production, accounting for 90% of global output with prices starting at a minimum of $5,000 per kg. This makes it one of the most expensive spices available today.
Natural Vanilla
Vanilla is a spice obtained from various orchids in the genus Vanilla. (Photo: Pixabay)
Vanilla is obtained from various orchids in the genus Vanilla, particularly from V. planifolia, which originates from Mexico. The word “vanilla” comes from the Spanish word “vaina,” literally meaning “little pod.” In pre-Columbian Central America, residents already knew how to cultivate vanilla orchids, and the Aztecs referred to them as tlilxochitl. Hernán Cortés, a Spanish conquistador, is believed to have brought vanilla and chocolate back to Europe in the 1520s.
To produce vanilla, the fruits of the vanilla orchids are needed, making artificial pollination necessary. Charles François Antoine Morren, a Belgian botanist, pioneered artificial pollination of vanilla orchids in 1837, but his method was not commercially viable. Later, in 1841, Edmond Albius, a 12-year-old slave living on Réunion Island, discovered a manual pollination method, making the cultivation and harvesting of vanilla feasible on a global scale.
The three main orchid species cultivated for vanilla today all originate from Central America, starting from regions that are now part of Mexico. (Photo: Pixabay)
The three main orchid species cultivated for vanilla today all originate from Central America, starting from regions that are now part of Mexico. There are many subspecies of vanilla orchids, but Vanilla planifolia (also known as V. fragrans) is grown in Madagascar and Réunion, as well as in tropical areas along the Indian Ocean; V. tahitensis is cultivated in the South Pacific; and V. pompona is grown in the West Indies, Central, and South America. Most of the vanilla in the global market comes from V. planifolia, which is grown in the tropical islands of the Indian Ocean, hence it is also referred to as Bourbon vanilla or Madagascar vanilla. In South America, the flowers and fruits of the species Leptotes bicolor are also used as a type of vanilla.
Vanilla is the second most expensive spice in the world, following saffron from the saffron crocus, due to the labor-intensive production process. The vanilla plant takes 3 to 4 years to start flowering. The vanilla pods initially have no characteristic flavor until they undergo a processing method—drying or being preserved until chemical transformation occurs, also known as fermentation. This process produces vanillin—the chemical crystal that gives vanilla its sweet flavor and famous aroma.
Vanilla is widely used in the food, perfume, and aromatherapy industries. (Photo: Pixabay)
The processed vanilla pods are finely ground and mixed with alcohol to obtain natural vanilla extract, removing unwanted byproducts. Madagascar currently serves as the primary supplier, accounting for up to 80% of the world’s vanilla supply. Despite its high price, vanilla remains popular due to its “pure, rich, and delicate” aroma. Vanilla is widely used in the food, perfume, and aromatherapy industries.
Galangal
Galangal is a herbaceous plant belonging to the Ginger family.
Galangal, also known as Alpinia officinarum, is a perennial herbaceous plant in the ginger family.
Galangal is a perennial herb that grows between 2 to 3.5 meters tall, thriving in fertile, well-drained soil rich in organic matter. The galangal rhizome branches out, with a diameter of about 3 to 5 cm. The galangal plant can reach a height of up to 1.2 meters and typically flowers from April to September. The rhizome can be used for medicinal purposes, while the leaves, stems, and rhizomes are used as spices. Young galangal rhizomes have a purple skin, but as they mature, the color gradually turns white. When harvested, the roots of the galangal rhizome are usually cut off.
In Vietnam, galangal is widely cultivated but is primarily found in northern provinces.
The light yellow galangal rhizome can be confused with ginger or turmeric, but upon closer inspection, galangal is firmer, divides into uneven segments, has shiny skin, and is covered by a thin outer scale.
This plant grows naturally or is cultivated in India, China, and Southeast Asian countries.
In Vietnam, galangal is widely cultivated but is primarily found in northern provinces.
Galangal is a “rare and hard-to-find” spice in the world despite being abundant in Vietnam. (Photo: Pinterest)
Galangal rhizome is an essential spice in many daily dishes, known for its warming properties, pain relief, and digestive benefits, thereby enhancing the flavor of various foods. Galangal has a slightly spicy and fragrant flavor, with warming properties; in traditional Eastern medicine, it is often used to treat ailments such as abdominal pain due to cold, rheumatism, malaria, ringworm, and many other diseases.
Although it is a common food in Vietnam and other Asian countries, galangal is a “rare and hard-to-find” spice in the world.
