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Vanilla has been grown on the island of Lifou since the middle of the 19th century. Today, this vanilla is still produced on the Loyalty Islands. However, beyond Lifou, it is also grown on the islands of Mare and Tiga. New Caledonian vanilla is distinguished by its long, fleshy, brown pods. It has a very high vanillin content that will revolutionize all your recipes.Main notes: Intensely vanilla-flavoredHeart notes: Fruity, powdery, cocoa-like
It is a vanilla planifolia whose powerful flavours you will love. The New Caledonian vanilla is far from being the most famous, it is quite confidential compared to the Bourbon vanilla from Madagascar. It has a very high vanillin content that will revolutionize all your recipes. It offers the best quality/price ratio since it is necessary to use less than the other vanillas for a taste just as powerful. We don't produce large quantities of vanilla here, but I can assure you that the quality is there.
Thearomas of New Caledonian vanilla are intense and powerful, and at the same time offer a lot of roundness. This vanilla grand cru reveals notes of caramel and candied fruit.
Vanilla planifolia is only harvested after the third year after planting. After three years, the vanilla tree produces its first flowers. It is then necessary to fertilize them and then wait a few months before its magnificent pods develop and are ripe enough to be harvested. Be aware that vanilla harvested before maturity will not keep as long, it will rot quickly. Moreover, it will not have the same quality. In New Caledonia, the producers take their time to offer you excellence. When the New Caledonian vanilla beans are harvested, they follow a specific process composed of different stages: - scalding; - steaming; - drying; - refining.
New Caledonian vanilla is a treasure that will integrate all your recipes. Even if it goes perfectly with desserts, it is also perfect for savoury dishes.
Let's start this meal with a shrimp dish that you will tell me about. Peel the shrimp and fry them in a little butter with salt and pepper. Remove the shrimp and pour in some fresh cream mixed with the seeds of a New Caledonian vanilla bean. Heat over a low heat for a few minutes so that the vanilla develops all its flavours and put the prawns back in for a few more minutes to reheat them. Simply serve in a small bowl. It's light and tasty at the same time.
Fry your sea bass fillets in a pan with butter and oil until they are cooked. Set aside. Put vanilla seeds and Isigny fresh cream with salt and pepper in the pan. Let it heat up for a few minutes and then put the sea bass back into the pan. Serve with mashed sweet potatoes.
Let's end with a little sweetness with a delicious New Caledonian vanilla ice cream. Prepare a custard. Split a vanilla bean and scrape out the seeds, then place it in milk for one to two hours. Heat the milk gently. Meanwhile, beat egg yolks and powdered sugar. Pour half of the milk over the mixture, beat and then return everything to the pan over a low heat until the custard thickens (it should coat the spatula). When the custard is cold, add fresh cream and place in an ice cream maker.
Beyond its comforting taste, vanilla is your ally in well-being. It is recognized as having many virtues. It is a natural antidepressant that soothes in the same way as chocolate. It stimulates the nervous system and improves concentration while reducing fatigue. Vanilla is rich in polyphenols, it actively fights against cell aging. It is also a natural antiseptic that can relieve bites. Good for the digestion, it is a real ally slimming, to consume without moderation.
I advise you to keep New Caledonian vanilla in a dry place away from light to preserve its taste and its virtues.