Mexico, gourmet Parlanta Vanilla

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Mexico, gourmet Parlanta Vanilla

Technical guide

Origin Mexique
Net weight 8 g 3 cloves
Conservation / Utilisation Vanilla bean is a very expensive product (the procedure is slow, complex and risky, as the pod could turn mouldy), so nothing should go to waste. I advise you to slip it into an airtight jar with sugar to flavour the sugar or cut it into small lengths of 3 cm that you can slit open and scrape with a knife to infuse in a liquid.
Vanilla is certainly the most prized discovery from the New World, where it is traditionally used with chocolate and coffee but also with dairy products (cream, yoghurt, ice cream) and fruits, bringing out their flavours.
Conservation into an airtight jar with sugar.
Price incl. tax €16.15

Very elegant aroma a bit like candied fruit, the vanilla from Mexico is perfect with compotes, crumbles, poached pears, but also seafood broths and fish sauces.

The words of Olivier Roellinger

It loves being associated with fruit.
I appreciate it for its spicy flavour and highly complex candy aroma.
I use it in all my fruit stews and is my favourite vanilla for poached fruit: you just need to prepare a light syrup (0.5 L / 16,9 fl.oz of water, 200 g / 7 oz of sugar and 1/3 of a vanilla pod) to poach peeled apples or pears, or even peaches or pineapple chunks. To use the vanilla, split it and scrape the halves with the back of a knife.
The Mexican Gourmet vanilla can also be used in savoury dishes in very small amounts. I highly recommend it for vegetable broths, shellfish à la nage (cooked in an aromatic court-bouillon) and fish sauces seasoned with lemon and pepper.
This vanilla can sometimes appear to be a bit dry compared to those from the Indian Ocean because the ripening process is different but it also has a very dense fragrance.


Thinking that he was landing in India for the third time, Christopher Columbus arrived in Mexico, in the heart of Aztec country, where tlilxotchitl, or the “black pod,” was cultivated as a partner for cocoa or coffee.
Columbus brought the precious dried fruit of the liana back to Spain and, within a century, it was known throughout Europe. But, in the mid-19th century, vanilla was still “made” only in Mexico. If the technique of fermenting the bean was already well known, the method for pollinising the flower was not. The pollinisation happened naturally thanks to the melipone bee, which was found only in Mexico.
It was the Belgian naturalist Charles Morren, or a slave from Reunion – history has forgotten to note the detail – who discovered, in 1841, how to replace the bee with man’s hand.