All the powerful flavours of caviar to combine into your dishes. As whole or crushed eggs, dried caviar brings powerful iodine notes to all your dishes.

Dry caviar is made by dehydrating eggs. Easier to pair than conventional caviar and less fragile to handle, this product offers a wide range of uses. It takes 120g of classic caviar to get 40g of dried caviar. It should therefore be used as pepper or spices, to season preparations.