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 long curing process, particularly due to the orchid only flowering once per year. Vanilla beans are used in most of the world's cuisines. The dried pods are crinkly, black and oily. They are the purest and most potent form of vanilla and can be reused to steep in 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 a moisture content of 22-25%.
Other products: vanilla sugar.
Vanilla bean are commonly used in sweet dishes, however they can be also used in savory dishes such as lobster entrees.
Vanilla contains essentials 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 regulating body metabolism. Vanilla also contains calcium, magnesium, potassium, manganese, iron and zinc.
100% dried Whole Vanilla Beans
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 flavour (some ideas include stewing fruit or infusing milk for custard)
Add a vanilla pod into your sugar jar for a beautiful vanilla flavour and to keep your sugar aromatically fresh
Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructionschai banana cake
Country of origin:
Tahiti - other countries include Papau New Guinea, Central America, Indonesia, Mexico, and West Indies
Sichuan Pepper is an oriental fruit grown on a small ash tree native to the Sichuan province of China. Even though it is called pepper, it is not a true pepper and is not related to black peppercorns, which are from India. The berries have a warm peppery fragrance, with citrus notes & a clean fresh aftertaste leaving a slightly numbing sensation on the tongue. It is the outer husk that has all the flavour, the internal hard black seed is edible but can add a bitter taste. It is a key ingredient in Chinese cuisine and used in some Asian recipes. It is used in our chilli sichuan salt and calamari salt and pepper blends.
Seasoned salts have become a popular and healthier alternative way to season all manner of dishes. Our blend has celery seeds, sea salt, thyme, sage, oregano, onion, garlic and pepper. They add a tasty flavour without being spicy or dominating the dish. The use of celery salt seasoning means less salt is needed to bring out the flavour of the dish.
Spanish paprika sweet is made from ground red pepper has a rich red colour while retaining a mild flavour which complements most savoury dishes. Due to its vibrant colour and full-bodied flavour it is used in many European and Indian dishes. It gives a subtle caramelised sweet warmth to dishes and it is a core ingredient in our North Africa Chermula.
Sesame Seeds White are tiny, flat oval seeds from the sesame plant whose pods pop open when it reaches maturity scattering the seeds, hence the term “Open Sesame”. The seeds can have different colours including white and black. Sesame Seeds White are hulled seeds, with an earthy, nutty flavour, soft texture, and aroma of lightly caramelized milk, vanilla, and honey. For this reason, they are better suited for sweeter recipes such as cakes and sesame bars and are the most popular used in cooking. White seeds are sprinkled on bread & biscuits. The ground form makes delightful sweet desserts including halva. They are popular due to its distinctive flavour especially in European, South Middle East and Asian cuisine, while sesame seeds Black are used in East Asian cuisines in both dishes and as a garnish. We also stock Sesame Seeds Black.
Tarragon leaves are one of the four fines herbs and a key ingredient in French cuisine. It is popular in European cooking due to its distinct appetite-pleasing taste. Tarragon herb has narrow, pointed dark green leaves which give a warm, minty anise-like aroma, reminiscent of anise or licorice flavour. Its sweet-tangy aroma with a slightly bitter taste is much liked in egg dishes, cream soups, poultry roast, mustards, or as a tarragon vinegar. Tarragon is an essential herb in Béarnaise and tartare sauce. However, it can easily dominate other flavours so should be added carefully. It is also rich in phytonutrients as well as antioxidants that help promote health and prevent diseases.