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Iranian caviar stocked in Switzerland, delivered chilled by Swiss Post to Zurich, Geneva and every Swiss city in 1 to 2 working days, with no customs fees.

◆ Last updated: 24 October 2026   ◆ By LeDiamont — Zervan GmbH Airtight, dark, cool, dry Store saffron threads in an airtight, light-proof container (a small tin or dark glass jar) in a cool, dry, dark cupboard, away from the stove and from sunlight. Do not keep the jar you use every day in […]

◆ Last updated: 24 October 2026   ◆ By LeDiamont — Zervan GmbH Six golden classics The classic saffron dishes are Persian saffron rice with tahdig, risotto alla milanese, Spanish paella, Swedish saffron buns (lussekatter), Persian saffron rice pudding (sholeh zard) and saffron tea. Most need only 0.1 to 0.2 g of saffron (about 45 […]

◆ Last updated: 24 October 2026   ◆ By LeDiamont — Zervan GmbH About 167 flowers for one gram Saffron is expensive because it is almost entirely hand-made. Each crocus flower gives only three tiny red stigmas, it takes about 167 flowers for one gram of dried saffron, and every flower is picked, opened and […]

◆ Last updated: 24 October 2026   ◆ By LeDiamont — Zervan GmbH Crush, bloom, then add To use saffron threads, crush them into a fine powder, then bloom them in 2 to 3 tablespoons of warm (not boiling) water, stock or milk for 15 to 20 minutes until the liquid turns deep golden. Add […]

◆ Last updated: 24 October 2026   ◆ By LeDiamont — Zervan GmbH Look, smell, then water Real saffron threads are deep red and widen into a small trumpet at one end. They smell sweet, like honey and hay, but taste slightly bitter. Put a few threads in a glass of water: real saffron slowly […]

◆ Last updated: 24 October 2026   ◆ By LeDiamont — Zervan GmbH A neutral spoon for a delicate taste Caviar is traditionally served with a mother-of-pearl spoon because the material is neutral: it does not react with the salty roe, and its smooth, thin edge slides under the pearls without crushing them. Glass, porcelain, […]

◆ Last updated: 24 October 2026   ◆ By LeDiamont — Zervan GmbH Little salt, all the flavour Malossol is Russian for “little salt”. It describes caviar cured with only a small amount of salt: less than 5% of the roe’s weight, and traditionally about 3 to 4%, compared with up to 8% for semi-preserved […]

◆ Last updated: 24 October 2026   ◆ By LeDiamont — Zervan GmbH Three caviars, three characters Ossetra has medium to large pearls, brown to golden, with a nutty, buttery taste and a long finish. Sevruga has the smallest pearls, dark grey, and the most intense, briny flavour. Baeri sits in between in size, with […]

◆ Last updated: 24 October 2026   ◆ By LeDiamont — Zervan GmbH Today, real caviar is farmed caviar Almost all legal caviar sold today is farmed. Wild sturgeon in the Caspian Sea, the Black Sea and the Danube, the historic sources of caviar, were pushed close to extinction by overfishing, poaching and dams, and […]