Vanilla Sugar – 50g

$3.45

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152 In stock

152 in stock

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Weight
50G

Product description

Traditional European-style Vanilla Sugar is made by blending finely ground vanilla beans with castor sugar. It has a fragrant sweet vanilla flavour and subtly infused with the aroma of vanilla beans. It is a common ingredient in European desserts, this fragrant rich vanilla-sugar can be employed in cakes, puddings, and ice-creams. The spice people carry two sorts of vanilla; vanilla beans whole and vanilla sugar.

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Flavour Notes:

This super-fragrant sweet seasoning adds such a beautiful sweetness and its subtle vanilla aroma and flavour is the perfect addition to desserts and sweet dishes.

Culinary Notes:

Vanilla sugar is traditionally used in desserts, sauces, coffee, cakes and tea, but this aromatic sweet blend can be used to sweeten just about anything with a vanilla twist. Other names include Vanilla Bean, Vanilla Pod, Vanilla Extract, Vanilla planifolia, Fructus Vanillae, Vanille (French), Vanille (German), Vaniglia (Italian), Vainilla (Spanish)

Ingredients:

Made from imported and local spices: sugar and vanilla bean pods.
vanilla bean sourced from Tahiti

country of origin:

Tahiti

other names or spelling:

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

How to use

  • Sprinkle on cookies, muffins, cakes and biscuits.
  • Use on cut-up fruit, especially good with strawberries or when cooking with fruits
  • Used in baking and candy-making, especially in ice-cream
  • Sprinkle for coffee and hot chocolate
  • Use as you would regular sugar
  • Use to rim your glasses for sweet fruity cocktails.

The Spice People FAQs

Properly stored vanilla sugar can last for several months to a year, depending on the storage conditions. It should be kept in an airtight container in a cool, dark place to maintain its flavour.

Yes, you can use vanilla sugar to sweeten beverages such as coffee, tea, hot chocolate, and cocktails. Just stir the desired amount of vanilla sugar into your drink until it dissolves.

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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Proudly Australian owned – serving customers since 1997

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.