Caviar
Caviar
Caviar (pronunciation: /ˈkæviɑːr/) is a luxury food product made from the eggs (roe) of the sturgeon fish. The term "caviar" originates from the Turkish word "havyar", which was borrowed from the Persian term "khāvyār" meaning "egg".
Etymology
The word "caviar" entered the English language through the Italian "caviale" and the French "caviar". Both these words were borrowed from the Turkish "havyar", which in turn was borrowed from the Persian "khāvyār". The Persian word "khāvyār" is a compound of "khāy" (egg) and "-yār" (bearing or producing), thus meaning "egg-bearing" or "egg-producing".
Types of Caviar
There are several types of caviar, each distinguished by the species of sturgeon it comes from. The most well-known types include:
Production
Caviar is produced by extracting the roe from the female sturgeon, salting it, and then allowing it to mature. The process is labor-intensive and requires a high level of skill, which contributes to the high cost of caviar.
Consumption
Caviar is typically consumed as a garnish or a spread, often on small pieces of toast. It is also commonly served with blini and sour cream, or used as a topping for canapés.
Health Benefits
Caviar is rich in vitamins and minerals, including vitamin B12, vitamin D, iron, and magnesium. It is also a good source of omega-3 fatty acids, which are beneficial for heart health.
Related Terms
External links
- Medical encyclopedia article on Caviar
- Wikipedia's article - Caviar
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