Are you sick and tired of using rolled up hundred dollar bills for kindling? Have you found yourself suddenly wrapped up in some kind of Kafkaesque, Brewster’s Millions scenario? Do you often ask yourself, “What the hell am I supposed to do with all this excess scratch?” 

Here’s an idea! Why not sample what’s being called the world’s most expensive edible? Clocking in at an impressive $40,000 a teaspoon you can now drop some serious coin ostentatiously sucking down white caviar expelled from the body cavity of a rare albino sturgeon, dehydrated and laced with 22-carat gold.

Here’s what the website Oddity Central has to say about the ridiculously elite super food of the extravagantly wealthy:

The powdery caviar, also called Strottarga Bianco, is the creation of Austrian fish farmer Walter Gruell, 51, and his son Patrick, 25. According to Patrick, the Strottarga Bianco comes from the white roe of the extremely rare albino sturgeon. To make just one kilo White Gold, the father-son duo use five kilos of caviar, which is then dehydrated. Older sturgeon are used because the eggs are apparently more elegant, smooth, spongier, aromatic, and they simply taste better.

The albino beluga that produces the special caviar originally lived in the Caspian Sea, but it is now almost extinct in its native environment, making it a rare delicacy. Another reason for the prohibitive price of White Gold is the age of albino belugas. While sturgeons usually live over 100 years, few belugas reach that age due to a genetic flaw that shortens their life.

There’s a long list of things in this world about which I know nothing. Topping that list, however, would have to be the claim made by one the caviar’s producers that consuming a little dried up gold flake now and again is actually quite good for the immune system. I’m almost certain to never find out first hand.

Apparently, rubbing gold and caviar all over your face is also an option if you feel like jumping up and down and waving across the income gap to the rest of us pee-ons from time to time:
 

 
via Oddity Central