Gourmet Mexican Vanilla Bean
Ingredients: Mexican vanilla bean
Dried fruit and raisin bouquet. Use to flavor fish sauces, poached fruits, and fruit purées.
€16.15
2 gousses (6 g)
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- Origin Mexique
- Storage / Use Sealed in its glass tube, in a cool, dark, dry place.
€2,691.66 / kg
Olivier Rœllinger's words
This Mexican vanilla bean loves all types of fruit. Because of its spicy bouquet, candy-like taste, and complex aroma, I use it in all my poached fruit and fruit purée recipes.
Bring 50 cl (2 cups) water, 200 g (1 cup) sugar, 1/3 vanilla bean (split and scraped with the back of a small knife to remove the seeds) to a simmer in a saucepan to dissolve the sugar, then simmer 1 minute. Use the syrup to poach pears, apples, peaches or pineapple slices.
A small piece of this Mexican vanilla bean can be added to a vegetable stock, a shellfish ‘nage’ (light, brothy stew), or a spicy, lemony fish sauce.
Mexican vanilla beans may appear dry compared to those that are grown and cured in Indian Ocean regions because the curing process is different. Its aroma, however, is rich and dense.
Bring 50 cl (2 cups) water, 200 g (1 cup) sugar, 1/3 vanilla bean (split and scraped with the back of a small knife to remove the seeds) to a simmer in a saucepan to dissolve the sugar, then simmer 1 minute. Use the syrup to poach pears, apples, peaches or pineapple slices.
A small piece of this Mexican vanilla bean can be added to a vegetable stock, a shellfish ‘nage’ (light, brothy stew), or a spicy, lemony fish sauce.
Mexican vanilla beans may appear dry compared to those that are grown and cured in Indian Ocean regions because the curing process is different. Its aroma, however, is rich and dense.
Story
Our Gourmet Mexican Vanilla Beans come from the Veracruz region in Mexico. Unlike wild Mexican vanilla beans which are pollinated by indigenous birds and insects, the flowers of these beans are pollinated by hand.