A caveat, one of the most sought-after delicacies in the entire world. But while it may look fancy

doled out alongside $1,000 bottles of champagne, have you ever wondered where it comes from?

Or what makes certain types so expensive? Where does it come from? And what even is it?

Well, I hope you're hungry and have your wallets ready, because we're about to take a look into how the most expensive food on the planet is made.

You're listening.

You're listening to be amazed.

All right, let me stir up your appetite by taking a look at some of the most high-end caviar money can buy,

the Ronnie and Almice caviar, which is officially recognized as the most expensive caviar in the world by the Guinness Book of World Records.

At its most expensive, this stuff can cost upwards of $34,500 per kilo, working out to a little

under $1,000 per ounce. So a teaspoon of this stuff on its own can cost $100. That's a lot, but unofficially the prices get even crazier.

In 2015, a caviar concoction called Strataga Bianco entered the market at an utterly insane $113,630 per kilo.

You could literally buy a top-end Tesla model for that price.

Created by specialty family business, Gruel,

the product was exclusively made to order,

with the option of having finely powdered 22-carat gold leaf

mixed into the concoction.

This would have brought the final price for just a teaspoon of this stuff to an unbelievable

$480. These supposedly tastes lightly salted with the delicate distinct beads gliding

over the tongue and bursting when bitten into, revealing

a buttery, creamy texture.

Man, both my mouth and eyes are watering at the sound of this.

Obviously, this must be some really good caviar.

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