Photo credit: StockFood
Honey can be pretty gorgeous, like when it’s still in honeycomb form, or dripping off a mesmerizing swirled honey stick. But would you pay $6,800 for it?
That’s how much “Elvish” Turkish honey, which is “extracted from a 1,800-meter deep cave in the Saricayir valley of Artvin city,” costs per kilogram (about 35.2 ounces). Apparently the mineral-rich walls of the cave contribute a more nuanced flavor to the stuff. Or whatever.
To break down the price: that’s $193 per ounce. By point of comparison, an ounce of sustainably farmed Russian Osetra caviar will set you back $180. Grade A Hudson Valley foie gras is $3.88 per ounce. An ounce of dry-aged steak from a renowned New York steakhouse costs $3.55.
This is honey, folks. Honey. Even when it’s good, should it really cost the same amount as white truffles?
No. As onetime New York Times restaurant critic Ruth Reichl has said, “The most overrated ingredient is honey. People are constantly trying to tell you how fabulous honey is…I’ve hated it my whole life. Even in sweets I do not like its taste. It’s a bully.”
So if you’re into Elvish things, go watch this "Lord of the Rings" mashup video. Do not spend your life savings on honey.