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A Planifolia vanilla that takes me back to the Munnar region in the heart of Kerala. It will seduce you with its singular, vegetal and slightly cocoa notes. Don't be fooled by its powerful nose, in cooking it works wonders in milky bases. A great discovery for my customers who love my "off the beaten track" spices. The pods are fresh and from the last harvest.
Vanille Grand Cru - Long maturation in trunks.A unique know-how, the David Vanille Signature.Main notes: Vegetal and herbaceous (freshly cut grass), candied (elderberry). Heart notes: Cocoa, Vanilla.
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Kerala vanilla comes from the region of the same name in India. If it is a planifolia vanilla like the vast majority of vanillas in the world. However, if India is a country more known for its various spices than for its vanilla, it is necessary to note that our producers make here wonders.
The vanilla of Kerala is a very beautiful product which will seduce the amateurs of vanilla, and more particularly those which like to leave the beaten tracks. Forget what you know about vanilla and try this unique product.
This Kerala vanilla is discreet to the nose. This does not give any indication of the gustatory power of this exceptional product. With its vegetal and slightly cocoa notes, it is the real star of your recipes.
If we talk about vanilla cultivation, we should perhaps rather talk about an art. Growing vanilla requires a lot of patience and a real knowledge of this very specific product. Why patience? Because first of all, you have to wait 3 years after planting for the vanilla tree to produce its first flowers. Then, they have to be pollinated manually, a real precision job. Several months are then necessary for the vanilla flower to give way to beautiful pods that are ripe enough to be picked.
Then come different stages to obtain a very beautiful vanilla from Kerala: - scalding; - steaming; - drying; - refining.
Refining is a crucial step which consists of leaving the Kerala vanilla beans in a trunk and sorting them to remove those that are mouldy and could damage the quality of the other beans.
Kerala vanilla, with its slightly cocoa-like notes, works wonders in your recipes. Here are some suggestions on how to use this high quality product to its full potential.
For a fancy appetizer or an entrée, vanilla scallop toast will not leave anyone indifferent. Mix olive oil with the seeds of a Kerala vanilla bean and marinate for 24 hours. Fry and brown your scallops in butter. Cut squares or circles of bread and put them in a buttered pan. Serve your toast topped with scallops with a little salt and pepper and drizzle with your Kerala vanilla oil.
Not only does vanilla go well with beef, but here you will enjoy the tasty combination of red meat and cocoa flavors. Place a piece of beef to roast in a casserole dish with olive oil, tomato sauce, peppers and onions. Infuse a vanilla bean in coconut milk and add it to the pot. Sprinkle lightly with lemon. Just before serving, cut up some nice beef steaks and drizzle generously with the vanilla sauce.
This is a drink that can perfectly find its place at the end of a meal. With your Kerala Indian vanilla, this drink is quite appropriate. It is widely consumed in India after a very spicy meal to soothe your digestive system. It is very simple to make as you just need to heat some milk and infuse your Kerala Vanilla bean. Mix this milk with yogurt and add poppy seeds. Serve chilled.
Vanilla is an extremely healthy product that allows you to combine taste pleasure and well-being.
By consuming Kerala vanilla, you will be able to benefit from all its virtues: - natural antidepressant; - stimulant for the brain; - it reduces fatigue; - it fights against cell aging; - natural antiseptic; - slimming ally; - aphrodisiac.
Vanilla should be kept away from light and humidity.
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