Iranian caviar holds the title of 'Best in the world', this is certainly due to the unique and exceptional natural environment in which it was collected. Sturgeons have long been attracted by the quality of the water of the Caspian Sea on the coasts of Iran, with its 900 m depth and its purity. The southern region of the Caspian Sea is separated by an underwater ridge from other parts of the aforementioned sea, thus ensuring its purity in the part of Iran. The Caspian Sea is the original habitat of the sturgeon and thus provides an excellent ecosystem that ensures the quality of this royal delicacy.

Here's a funny thing about the history of Iranian caviar - it starts long before history even existed!

We have a vague idea of how the ancient Persian and Greek civilizations hunted and cured sturgeon roe, but like many aspects of these cultures, the details are shrouded in mystery. That's simply part of the attraction for historians and connoisseurs.

What we do know for sure is that the earliest records of caviar come from the southern Caspian Sea around the 4th century BC. Archaeologists have discovered records of shipments and exchange conversations between traders regarding large quantities of Persian caviar, which tells us that the product was in high demand for thousands of years.

The Persian Empire took full advantage of the rich sturgeon population at the time, and before the global demand for oil, caviar was probably the region's most valuable and desirable export.

The increased demand has led to overfishing, not giving the species time to recover, which is why the sturgeon has become one of the endangered species. Due to overexploitation of sturgeon, today all trade takes place under the control of the Convention on International Trade in Endangered Species (CITES).