Black caviar

Black caviar is a gourmet ingredient in haute cuisine, known for being the salted and cured roe of sturgeon. It appears as small black or dark gray pearls with a delicate, salty, and slightly briny flavor, ideal for adding luxury and sophistication to various dishes.

The origin of black caviar traditionally dates back to the Caspian Sea and the Black Sea, regions where sturgeon species such as beluga, ossetra, and sevruga are found, which are the main sources of this exclusive product. Today, its production is also carried out in controlled farms in different parts of the world to ensure sustainability.

Regarding its properties, black caviar is a rich source of high-quality protein, omega-3 fatty acids, vitamins (especially vitamin A, D, and E), and minerals such as iron and calcium. Furthermore, its high antioxidant content contributes to benefits for cardiovascular health and the immune system.

In the culinary world, black caviar is primarily used as a condiment or appetizer, served cold and in small quantities to highlight its flavor without overpowering the dish.

Regarding its synonyms in Spanish from Latin America, although the term "caviar" is widely known, it can also be referred to as “sturgeon roe” or simply “black roe”, although these terms are less common and more descriptive than commercial.