![]() Three times the strength of extract, more heat-tolerant than extract, and loaded with the smooth, creamy notes that define Madagascar “Bourbon” vanilla beans. Use wherever you want vanilla to be the predominant flavor. Excellent for candy making, as a little paste goes a long way. Substitute paste for vanilla beans in custards, ice creams, and sauces. Made with a triple-strength extract and freshly ground beans, the flavor is intense and carries well when cooked or baked. Vanilla pastes are rich in flavor, easy to use and a great time-saver. This unique curing process, along with the rich soil and growing conditions, helps create the unique, rich, and highly complex flavor profile Madagascar vanilla is known for.Ingredients: Water, alcohol (20%), ground vanilla beans, xanthan gum (a natural thickener). The farmers then store the beans in sweat boxes before beginning the routine of spreading beans in the sun and packing them away at night. In Madagascar, the curing process is similar to that of Mexico with one slight difference the farmers initiate the curing process by immersing the green vanilla beans in hot water for a short time. ![]() Combined with the hot, humid climate and rich soil, hand pollination by the country’s skilled and patient farmers has enabled Madagascar to become the world’s top vanilla producer in both quantity and quality. Growers could choose the best flowers and properly space them out on the vine, resulting in a healthier and higher quality vanilla pod. In 1841, Edmond Albius of Réunion developed an efficient method for fertilizing vanilla flowers by hand.Įventually, hand pollination was perfected on a commercial scale. It wasn’t until 1836 that Charles Morren, a Belgian botanist, discovered the link between the bee and the plant’s pollination. Without the Melipona bee, vanilla’s indigenous pollinator in Mexico, the flowers were only occasionally pollinated by local insects. The vines grew successfully with beautiful blossoms but seldom resulted in vanilla pods. For almost 50 years after its arrival at Réunion, the growth and production of vanilla was difficult. Hence, when we refer to Madagascar Bourbon, we’re referring to the region and not to the liquor.Īround 1793, a vanilla vine was smuggled from Mexico to the Bourbon Island of Réunion. Located just east of the southern portion of Africa, the area known as the Bourbon Islands includes the islands of Réunion, Madagascar, Mauritius, Comoro and Seychelles. Toss it with strawberries and serve with whipped cream for a delicious, fruity dessert. Chef’s notes: Madagascar Bourbon Pure Vanilla Bean Paste can be used as a direct replacement for extract when you want the distinctive look of vanilla bean specks. ![]() Beverage ideas: milkshakes, coffee flavoring.Savory ideas: glazes for poultry, seafood and pork.Sweet ideas: crème anglaise, crème brûlée, custards, puddings, gelato, ice cream, sauces, honey-vanilla spread.Sugar, Water, Vanilla Extract, Vanilla Beans, Gum Tragacanth (a natural thickener) Shelf life: 3 years It’s also ideal for recipes in which you want to add the enticing visual flair of vanilla bean specks, such as crème brûlée and ice cream.ġ tablespoon vanilla bean paste = 1 tablespoon vanilla extract = 1 whole vanilla bean = 1 tablespoon vanilla powder ![]() The paste’s thick consistency (similar to molasses) enables you to add more delicious vanilla flavor without thinning out your batters or sauces. The flavor profile is sweet, creamy and mellow with velvety after-tones. Madagascar Bourbon Pure Vanilla Bean Paste is crafted from our famous Madagascar Bourbon Pure Vanilla Extract, along with real bean specks from the vanilla pod.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |