Tiny, white eggs that taste kind of sweet and carrot-y. Snail caviar, which is relatively unknown in the US, is a delicacy in areas of the world where snails are traditionally a part of the diet, like France and Italy. Unlike sturgeon roe, which is salty and rich, snail caviar is light and earthy, which makes sense when you stop to consider where both of the creatures live — one, in cold saltwater and the other, on forest floors.
