bourbon vanilla

[14-16cm pods]
origin: Madagascar

Thick vanilla pods with a superb sweet scent and flavour, this is the vanilla you will need for most recipes.

uses: Use to flavour cream for ice-creams, creme brulee, panacotta etc. Use the seeds to flavour a marinade for fillets of fish. Add cut pieces of the pod to a pot of tea, hot chocolate or coffee.

recipe kits: baked vanilla cheesecake, ancho chilli brownies, chocolate cherry pots, wattleseed pannacotta

Spice Notes

origin: mexico

vanilla pods growing on the vine - in their green fresh state they have very little scent or flavour. This is developed over several weeks as they slowly dry and turn black, oily and sticky

To use the vanilla pods, cut along the length of the pod to produce 2 long halves. The thousands of tiny black vanilla seeds should be exposed on the cut side and you can scrape these into whatever you're cooking. Add the cut vanilla pods to the cooking liquid whether that is cream or stock to extract all the flavour, or add to a jar of sugar to scent with that beautiful sweet scent - the pods retain much of the scent and flavour rather than the seeds.