FAQs

Frequently Asked Questions

Individuals who are allergic to saffron, pregnant women, nursing mothers, and people with specific medical conditions should avoid saffron. Consult a healthcare professional if unsure.
Caviar is often eaten raw to fully appreciate its delicate flavor and texture. Cooking or processing could alter its characteristics.
Caviar's high price is attributed to several factors, including the scarcity of sturgeon, the time-intensive process of harvesting and processing the eggs, and the meticulous quality control required to ensure a premium product.
Caviar is cherished for its unique taste, texture, and association with luxury and special occasions. Its exclusivity adds to its allure.
Caviar's luxury status comes from its rarity, intricate production process, and historical association with royalty and high-end cuisine.

Due to the cooperation with the delivery companies, there can be unforeseen delays. In that case, please contact the LuxeFood customer service, and we will investigate the problem.

Saffron is labor-intensive to harvest, requiring a large number of delicate threads per flower. This, along with the specific climate and conditions needed for cultivation, contributes to its high cost.
Yes, caviar has a limited shelf life, even when properly stored. Unopened tins can last several weeks to a few months in the refrigerator. Once opened, caviar should be consumed within a few days to maintain its quality.
Saffron does not exactly expire, but its potency and flavor diminish over time. Store it in an airtight container away from light and moisture to prolong its shelf life.