Beluga caviar is prized for its soft, extremely large eggs. The size of the roe can range from 2-3.5mm. The color of the roe covers a spectrum from pale silver-gray to black. The roe’s flavor is similar to the taste of the Beluga sturgeon meat. The Beluga sturgeon
Beluga (Acipenseridae Huso Huso)
Ossetra (Oscieter) (Asetra) (Acipenseridae Gueldenstadtii Persicus
The Oscieter roe measures between 1-2.5mm and is graded by three colors. The most common are the light to dark brown. However, a third color, gold, is found due to a genetic mutation where the sturgeon is considered an albino. This gold color Oscieter is referred to as Imperial caviar as it was reserved for the imperial families of Iran and Russia due to its rarity. Its taste is described as being nutty
Sevruga (Acipenseridae Stellatus)
The Sevruga sturgeon is the smallest of the three fish matures in 4-5 years and produces its roe much quicker than the other two. It is also the most abundant of the sturgeon. The roe measures 1-2mm in diameter and its color can range from light to dark grey. The distinguishing feature of the Sevruga is its fine grain, fish flavor and its spicy yet delicate aroma.
Negin (Grade 1)
If three stigma threads are attached together and form a cluster, this type of saffron is called Negin. Since the production of Negin saffron is an extremely delicate and precise manual skill, it is the most expensive type of saffron and very limited to offer.
Sargol (Grade 2)
This grade consists of ONLY dark red stigma tips and has the highest quality compared to the other types. Sargol saffron is the pure saffron with no broken stand.
Pushal (Grade 3)
Pushal saffron is the stigma part of the plant attached to a 1-3 mm style end. Its color is yellow to light orange.
In November 2018, the Food & Drug Administration with a significant decision for the consumers around the world, acknowledged that half a spoon of extra virgin olive oil a day prevents heart attacks and heart diseases, provided that the total daily calories budget is not increased.
A relevant statement that confirms the therapeutic efficacy of extra virgin olive oil as NUTRACEUTICAL, with important preventive health effects, not only cardiovascular but also cognitive deficits, diabetes type II, in addition to the well-known anti-inflammatory properties.Therefore, you can find different types of olive oil for different prices on the market shelves, depending on their class of nutritional value, taste and method of harvesting, processing and packaging.
Olive oil falls in 6 basic types:
Extra Virgin Olive Oil
Is a wonderful source of Omega-3 monounsaturated fatty acid and antioxidants, thanks to its Vitamin E and Polyphenol contents. All foodies and connoisseur, when tasting extra-virgin olive oil, seek for a fruity, bitter and pungent flavour, since that means the oil is rich in Polyphenols. Therefore, an extra virgin olive oil that is more bitter and pungent than another is healthier (a “plain taste” means that the oil is poor of nutritional elements!).
Extra virgin olive oil is the highest quality of olive oil and makes it the queen of oils. It is achieved by first cold pressing of freshly picked olives and is best used in salads.
Virgin Olive Oil
Virgin olive oil is slightly inferior to extra virgin olive oil. The main difference between the two oils is; virgin olive oil has an acidity level higher than Extra Virgin. Virgin olive is good for cooking purpose, mainly for sauté and baking and it can be used in salads as well.
Refined Olive Oil
Refined olive oil is obtained by refining virgin olive oil. Refining virgin olive oil eliminates the acidity level. Refined olive oil is made for bulk consumption. Refined olive oil is considered much inferior to the other varieties of olive oil and it does not have the characteristic flavour, taste or aroma of pure olive oil. Refined olive oil suitable for cooking purposes, but not for salads.
Pure Olive Oil
Pure olive oil is simple olive oil. It is a blend of refined olive oil and extra virgin olive oil. It has the acidity level around 2.0%, but it is very low in nutritional value in comparison to extra virgin olive oil. Pure olive oil is good for heavy duty cooking but it’s not suitable for salads, as it lacks in taste and aroma.
Olive Pomace Oil
Olive pomace oil is very similar to pure olive oil. When all the oil and water is extracted from olives, there is still some oil residue left that can be extracted from olive pomace. This oil extracted from olive pomace carries none of the nutrition’s, taste and aroma of extra virgin olive oil. This olive pomace oil is then blended with virgin olive oil to impart some of the benefits of olive oil. Olive pomace oil is good for high heat cooking.
LITE Olive Oil or LIGHT Olive Oil
Generally, the term “lite” is taken as low in calories, but it’s not the same case with olive oil. Lite olive oil is actually a very low grade of olive oil. It has the same number of calories in it, but is low in nutrition’s, taste and aroma of olive oil. Light or Lite olive oil is suitable for cooking or baking, where the fruity olive flavour would be objectionable.