Vanilla Caviar

Description

1. What is Vanilla Caviar?

Definition: Contrary to its name, vanilla caviar is not a product of marine origin; it is the vanilla seeds, also called « beans » or « pods », which are extracted directly from vanilla pods and often mixed with a small amount of pure vanilla pulp.
Texture and appearance: Vanilla caviar comes in the form of a thick paste, composed of the tiny black beans that are the essence of vanilla. It is denser and more concentrated than a liquid vanilla extract, making it a unique product.

2. Origin and Quality

Provenance from Madagascar: Vanilla from Madagascar is famous for being of superior quality due to its climate and cultivation methods. The Bourbon variety from Madagascar is particularly prized for its sweet, rich and complex aroma.
Exceptional quality: For vanilla caviar, only the ripest and most aromatic vanilla pods are selected. They must be fleshy and rich in grains, which guarantees an intense and tasty caviar.

3. Manufacturing process

Harvesting and selection: The pods are hand-picked when they reach full maturity. After a traditional drying period, they are sorted and chosen for the manufacture of vanilla caviar.
Extraction of grains: The pods are carefully split to extract the grains inside, which contain a high concentration of vanillin, the molecule responsible for the characteristic scent of vanilla.

4. Use in cooking

Easy incorporation: Vanilla caviar is ready to use, it can be directly mixed into desserts or dishes without requiring additional preparation.
Various applications: Used in desserts such as ice creams, pastries, crème brûlées and sauces, it brings an incomparable depth of flavor.
Creative recipes: Vanilla caviar also pairs well with savory dishes, especially white meats, seafood, and exotic sauces.
Measured doses: A small amount of caviar is often enough to intensely flavor a recipe, because its aromas are concentrated.

5. Advantages of vanilla caviar over other forms of vanilla

Ease and effectiveness: Unlike vanilla extract or whole pods, caviar is easier to dose and offers a pure taste without dilution.
Aesthetics: It leaves small black spots, characteristic of vanilla seeds, which add an aesthetic touch to the presentation of dishes.
Superior quality: Caviar is appreciated for its rich and natural taste, without added sugar or alcohol, which makes it the ideal choice for recipes where the quality of vanilla is essential.

6. Why choose vanilla caviar from Madagascar?

Unparalleled aromas: Madagascar is recognized as one of the best vanilla producers in the world. Its Bourbon vanilla is particularly appreciated for its complex notes and unique sweetness.
Authenticity and quality: Madagascar vanilla caviar is often produced artisanally, respecting traditional cultivation and preparation methods that guarantee high quality.
Sustainability: By choosing Madagascar vanilla caviar, consumers often support sustainable and fair agricultural practices that respect local producers.

Madagascar vanilla caviar is therefore a luxury product that brings a real touch of excellence to recipes and culinary creations, ideal for those looking for intense and natural flavors.