1) Who am I?
I am an exceptional vanilla bean, cultivated in the heart of the tropical forests of Papua New Guinea. Derived from the Vanilla planifolia variety, I stand out due to my impressive length of 16 to 20 cm, a sign of quality and aromatic richness. My fragrance is a delicate blend of earthy, woody, and slightly spicy notes, with hints of floral tones and cacao. Each bean is plump, supple, and filled with intense black seeds, a true treasure of flavors. I am 100% natural, with no additives, ready to reveal my refined taste in your culinary creations.
2) Culinary Uses
In the kitchen, I am the best ally of chefs and pastry makers! You can use me in:
- Delicious desserts: crème brûlée, homemade ice cream, panna cotta, rice pudding, or even financiers.
- Infusions: steep me in your syrups, compotes, jams, or hot drinks to naturally enhance the flavor.
- Savory dishes: I work wonders in sauces for fish or seafood, or to bring an original touch to white meats.
My advantage? I release my flavors gradually, ensuring a long-lasting and harmonious tasting experience.
3) A Little Story
Here’s a little story for you: vanilla from Papua New Guinea has made a name for itself on the global stage thanks to its unique flavors and exceptional terroir. Although Papua New Guinea is relatively new to vanilla production, the quality of its beans has quickly captivated top chefs. Grown by small local farmers, each bean is hand-harvested and sun-dried, respecting ancient traditions, ensuring a product of rare authenticity. This vanilla is not just an ingredient, it’s a sensory journey to one of the most exotic regions of the world.
4) Recipe Ideas
- Homemade vanilla ice cream: Split a vanilla bean lengthwise, scrape out the seeds, and infuse them into a custard base for a rich, creamy ice cream.
- Vanilla sauce for fish: Add a touch of vanilla to a butter, lemon, and shallot sauce to elevate your fish fillets.
- Vanilla apple tart: Enhance your homemade apple compote with a few vanilla seeds for a dessert that will wow your guests.
