Caviar, a luxurious delicacy with ancient roots, traces its origins to the Persians, who first consumed sturgeon roe from the Caspian Sea and believed it had medicinal benefits. The word “caviar” comes from the Persian “khav-yar,” meaning “cake of strength.” Over time, caviar became a symbol of wealth, especially in Russia and across Europe, but the rising demand led to overfishing and the 2008 ban on wild sturgeon fishing in the Caspian Sea.

To preserve the tradition, sturgeon farming began in the 1990s, now producing high-quality caviar worldwide. Harvesting caviar involves delicate techniques, typically extracting and salting the eggs, with both traditional and emerging “no-kill” methods used.

The quality of caviar is shaped by the sturgeon’s origin, particularly the Caspian Sea, and by expert handling during selection and packaging. LOUXEA offers a curated collection that honors the rich history and craftsmanship behind this enduring culinary luxury.