Why 5 Of The World's Priciest Salts And Spices Are So Expensive | So Expensive Food

Bamboo salt seems like a scam tbh.

What amazes me and annoys me the most is that for this being some of the "most expensive" items in the world, workers almost always seem to be paid 8 dls a month...

0:00 Intro 0:20 Bamboo salt 6:24 Ceylon cinnamon 13:09 Cardamom 19:52 Cloves 28:27 River reed salt

“First of all, being a salt, bamboo salt has salty flavor.” Does that mean I should worry about sweet salt?

I have a exporting company specialised in spices from Kerala, the amount of time, care and dedication the farmers putting into their plants are commendable,but often they may not get fruits of their labour, mostly middle men exploits them. We try to work with the farmers directly but often they may not have capacity to store and process. Where as middle men buys the spices at low cost they store them for long time sell it higher price, even some time they create artificial shortage and increase the price.

The man peeling the bark has all my respect, I can't imagine the amount of splinters he has gotten his whole life.

I wish the cinnamon workers got more of the payment since they do all the work...

This has become one of my favourite channels. Wide ranging, well explained, organically laid out. Good job!

I give so much respect to these hard workers..people, including myself, take certain spices for granted. This is definitely eye opening. I will keep this in mind the next time I cook. Without these wonderful people involved, I would never know the incredible spices produced.

Real cinnamon is really fragrant and delicious

What about Saffron? Real Saffron can cost you over $10,000 per/kg yet it's not even mentioned in the video!

My respect to the Clove harvesters who risk their life still the spice is the cheapest among others. I will buy some cloves to support them

Franklin Roosevelt? I need to know the story behind his name. Has to be super interesting. I love this series and can’t wait to try so many of the things I’ve seen.

One of the keys to the taste of that reed salt is it is lower in sodium than other salt sources. Filling a pot with plant ashes and water then straining and evaporated is how we get potash which is the earliest method of concentrating potassium salts. There is a product available at most grocery stores called NoSalt marketed towards people with high blood pressure. In truth, it is potassium chloride rather than sodium chloride. It is still salt, it just doesn't affect blood pressure because sodium and potassium can both fully saturate a water solution without affecting the solubility of the other. It can, however, cause a heart attacks and kidney failure in high quantities.

I had lots of suspicions about the benefits of Bamboo salts the salt producers were claiming. And at the end of that part those questions were raised by the host and answered. I admire the honesty in making this documentary.

These people are so unappreciated Now I realise how my Swedish grandmother valued her Cardamon pods so much to flavour her Easter buns. After 70 years I still have these pods ,they smell so sweet. Maybe I will try to grow them?

This episode is making me crave a masala chai with the perfect blend of cinnamon, cardamom, and cloves. Hmm I wonder if I could add dash of salt on top? Respect to all the workers!

The hard work involved in producing these wonderful spices is highly commendable..

I hadn't realized how labour intensive the harvesting & production of Cardamom, Clove & Ceylon Cinnamon are. As for the salts, I hadn't heard about them before. It's a shame how much of a negative impact Climate Change has on these spices, especially because the regions that are affected most are the ones that contribute the least to Climate Change.

My deep respect for all the workers who gave us wonderful spices without this imagine our food thank you very much.