Vanilla Beans (Whole)- 5g

$7.50

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508 In stock

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Weight
10G

Product Description

The vanilla bean, or pod, is the long, slender fruit of the vanilla orchid. Each pod contains thousands of seeds. It is one of the most expensive spices due to its complex and lengthy curing process, mainly due to the orchid only flowering once yearly. Vanilla beans are used in most of the world’s cuisines. They are the purest and most potent form of vanilla and can be reused to steep in the liquid until losing their flavour, or the seeds inside can be scraped out and the pod discarded. It has a floral aroma and a smooth caramel flavour. The best beans are air-dried to 25-30% moisture content. Other products: vanilla sugar.

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Flavour Notes:

Vanilla beans are grown in the equatorial regions of the world. There are many varieties, and they come in many grades and sizes. Our Vanilla Beans are dried to lock in their buttery, floral, caramel-like flavour.

Culinary Notes:

Choosing the right quality vanilla bean will make a lot of difference to the flavour of your dish. We only select grade A – This is commonly known as Prime or Gourmet vanilla beans. These beans are of a dark colour with 25-30% moisture content and are more attractive than Grade B. They are or should usually be used for cooking, and top chefs prefer them. Grade B vanilla beans are much drier and brittle to the touch. These beans are generally used to make vanilla extract. Vanilla beans are commonly used in sweet dishes but can also be used in savoury dishes such as lobster entrees.

Health Benefits:

Vanilla contains essential oils, vitamins, and minerals. It contains small amounts of B-complex, niacin, pantothenic acid, thiamin, riboflavin, and vitamin B-6. These vitamins help the nervous system function and regulate body metabolism. Vanilla also contains calcium, magnesium, potassium, manganese, iron, and zinc.

Ingredients:

100% air-dried Whole Vanilla Beans, moisture content of 25%

Country of Origin:

Product of Indonesia packed in Australia

Other Names or Spelling:

Vanilla Bean, Vanilla Pod, Vanilla Extract, Vanilla planifolia, Fructus Vanillae, Vanille (French & German), Vaniglia (Italian), Vainilla (Spanish)

How to use

  • Open the bean lengthwise and scrape out the tiny seeds to add to any variety of sweet treats
  • Cook your dishes with the entire pod and remove before serving
  • Add a whole Vanilla Bean to a steeping liquid to infuse the flavor (some ideas include stewing fruit or infusing milk for custard)
  • Add a vanilla pod into your sugar jar for a beautiful vanilla flavor and to keep your sugar aromatically fresh

The Spice People FAQs

Vanilla Beans can’t last forever. They can last anywhere from six months to three years if stored properly. But the aroma, taste, and texture can be diminished after a year.

Vanilla beans should be used within a few weeks after opening the package as it dries out over time. If it comes in a vacuum-sealed package, you can keep it for six months.

Vanilla beans will turn brittle and dry up. The beans can turn mouldy if not stored in a dry place. However, don’t confuse frosty crystals on the surface with mould

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Copyright © 2023 The Spice People. All Rights Reserved.

Proudly Australian owned – serving customers since 1997

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.