Extracted from the vanilla planifolia variety, cultivated in Madagascar. Its aroma is composed of more than 200 aromatic molecules, offering woody, balsamic and rum notes.
The pod is used in recipes that allow for infusions with milk, syrups or when pan-frying with butter. They are ideal for preparing dairy recipes (yoghurts, ice creams, ganaches, creams,...), giving your creations the desired intensity of flavour, thanks to their sensory profile.
Method of use:
- Make a shallow cut along the length of the pod using a sharp knife. Scrape the inside to extract the seeds. Both aroma and flavour are found in the pod and seeds.
- Add all this, for example, to milk. Leave to infuse for at least 30 minutes, but ideally overnight.
- After use, the pod can be reused to flavour the sugar. To do this, clean the pod well, allow it to dry properly and place it in the container where the sugar is stored.
Natural vanilla is used in the preparation of both desserts and savoury dishes. The pod is perfect for preparing crème anglaise, crème brûlée, ice cream, fruit salad, pears in syrup, biscuits, as well as to accompany white meats and fish (such as whiting, cod and meagre), and for the preparation of desserts.
Composition:
Vanilla bourbon vanilla beans (Madagascar vanilla beans).
Allergens:
Allergen free.
Certified by FR-BIO-01.
Storage:
Store in a cool, dry place in a dark environment.
