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.
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 flavor. The best beans are air-dried to a moisture content of 25-30%.
Other products: vanilla sugar.
Vanilla beans are grown in the equatorial regions of the world, there are many varieties and they come in many grades and sizes.
Choosing the right quality vanilla bean will make a lot of difference to the flavor of your dish. We only select grade A - This commonly known as Prime or Gourmet vanilla beans. These beans are of a dark color with 25-30% moisture content and more attractive than Grade B. They are or should in most cases be used for cooking and top chefs prefer them.
Grade B vanilla beans are much drier and brittle to touch. These beans are generally used to make vanilla extract
Vanilla beans 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.
Vanilla beans are derived from the orchid plant of the genus Vanilla. The word vanilla comes from the Spanish word "vaina" which translates to the little pod. This vanilla ‘fruit' was originally grown in Mesoamerica, part of which is where Mexico is located today. It was not until 1841 when they learned the art of hand pollinating that vanilla production was able to spread to other equatorial regions of the world.
Our vanilla beans are sourced from Tahiti - other countries where they are grown include Papua New Guinea, Central America, Indonesia, Mexico, madacasgar and West Indies
English Lavender is a member of the mint family. It has a floral sweet and slightly citrus flavour. Dried lavender buds are used to add colour and flavour to many savoury and sweet dishes. It is used in baked goods or as a garnish. Also, it is a key ingredient in our Herbs de Provence blend.
Lemongrass is a naturally-growing herb native to Southeast Asia and the Indian subcontinent. It has a citrusy, herby aroma and a zesty, lemony flavour. Used to flavour curries, stirfries, desserts, cocktails, and tea, this pungent, tangy herb has a flavour and aroma similar to citronella.
This is 100% Australian-grown Lemongrass that’s harvested at its peak readiness, dried, and gently crushed for culinary use.
We believe a great tasting; healthy chai should be natural. There is no need for additives or sugar or anything else. Our spices are freshly cracked and use ayurvedic wisdom to create a brew overflowing with flavour. The mixture of chai herbs and spices gives a great aromatic taste and warm flavour. It tastes great with any milk, and if you prefer it sweeter, simply add a little honey.
The People’s Chai partners with kiva.org to help farmers in developing countries.
there are 2 sizes available
150g pack of The People’s Chai- Makes 15 cups in total.
1kg cafe bulk pack of The People’s Chai-Makes 95 cups in total
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.
Mixed herbs is a common and popular spice blend used in all manner of dishes. The traditional mix is comprised of only sage, marjoram, and thyme. We have added basil and rosemary to make a modern blend. It has a great, fresh, and delicate flavour and floral aroma. It is a convenient way to add a complex array flavours to a dish.
White Pepper is black pepper that has been soaked to remove the outer husk. It is hotter and less fragrant than black pepper. It is one of the most versatile spices, particularly used in European cooking so as to not blemish creamy white sauces with black specs of pepper.