CAVIAR PASSION first sold its new caviar in 2012: it quickly became the reference caviar of its range.
• Grain size
• Grain texture
• Taste
• Color
• Aromatic notes
Free delivery from 150 € of purchase!
Black Edition caviar was an instant success when first made available on CAVIAR PASSION.COM in 2012. This high-quality caviar is from sturgeons (Acipenser Baeri) matured in Asia in a natural environment run by Iranian experts. Only the very largest grains are selected. BLACK EDITION caviar - with its amber and brown colourings, its quite firm texture and barely salty notes – tastes almost sweet. Enjoy the deliciously nutty flavour in your mouth. Black Edition easily holds its own against the very best caviars in the world, so appealing to the best informed lovers of caviar.
It’s a really different Baeri. The texture, colour and taste of BLACK EDITION makes it stand apart from other European Baeri caviars. This extraordinary success is produced by dedicated craftsmen whose very highest standards of work match the traditional Iranian techniques. Enjoy BLACK EDITION just as it is: eat it chilled on a small mother-of-pearl spoon. It goes so well with a glass of champagne, a dry or fumé white wine, or a vodka of course.
Kept in the refrigerator between 0 and 4°C (for not more than 3 months) and your caviar will always be ready to be eaten. Once opened, a tin of caviar quickly loses its quality. So have just enough for all your guests – allow 20 – 50 grams per person.
When serving and eating caviar, always use mother-of-pearl cutlery, rather than metal. Serve cold, preferably on a bed of ice.
Do not add either lemons or gherkins. Caviar is best enjoyed on its own. Take your time and enjoy the caviar in your mouth. Your taste buds are mainly on your tongue, so just crush the grains slowly against the palate and let them melt.
As for quantity, a few grams per person is enough. Of course a 100 gram tin, or even 250 grams, creates an impression. But 30 grams, say, between a few blinis or on lightly-toasted bread would be a wonderful appetiser!
When serving and eating caviar, always use mother-of-pearl cutlery, rather than metal. Serve cold, preferably on a bed of ice.
Do not add either lemons or gherkins. Caviar is best enjoyed on its own. Take your time and enjoy the caviar in your mouth. Your taste buds are mainly on your tongue, so just crush the grains slowly against the palate and let them melt.
As for quantity, a few grams per person is enough. Of course a 100 gram tin, or even 250 grams, creates an impression. But 30 grams, say, between a few blinis or on lightly-toasted bread would be a wonderful appetiser!
