BIO Madagascar Vanilla Bean will add a unique flavour and aroma to your sweet dishes, taking them to a new level

BIO Madagascar Vanilla Bean is a 100% natural raw material of the highest quality, which comes from the flat-leaved vanilla tree (Vanilla planifolia) grown in Madagascar. The island is famous for producing one of the most delicious and fragrant vanillas in the world. This pod is clear proof of that. It is distinguished by its strong aroma and large amount of vanilla seeds (vanilla caviar). These are found inside the pod and are the part where, in addition to the aroma, the flavour is also concentrated. The pod itself is also of BIO quality, which means that no synthetic fertilisers, pesticides or other chemicals were used in its cultivation. It is an ideal choice for anyone who prefers a pure, uncompromising formula without any added substances and desires an authentic taste.

It has an intense aroma and a rich, slightly sweet flavour, making it an ideal ingredient, especially for sweet dishes. It excels, for example, in homemade ice creams, puddings, porridge, creams, cake sponges, baked and unbaked desserts, yoghurts or smoothies. It also takes hot drinks such as coffee or cocoa to a new level. But if you like to experiment in the kitchen, you can also add it to sauces for meat or fish or use it to jazz up vegetable purees. 

How to use a vanilla pod in the kitchen? In case you want to add an authentic vanilla flavour to your batter or cream, cut it lengthwise and use a knife to scrape out the entire inside (all the grains) to make the most of the potential of the vanilla pod. If you're going to put it in a pudding, for example, do the same, but in addition, let the pod itself simmer in the milk, which you then take out once it's thickened. This will ensure that it releases maximum flavour and aroma. 

This premium vanilla pod is free of gluten, lactose and any animal ingredients, making it suitable for vegans.

Nutrition Facts

Warning

Store in a dry place out of direct sunlight at room temperature.

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