Indulge in the exquisite aroma and flavour of 100% Pure Tahitian Vanilla Pods.
Known for their fruity fragrance with notes of prune and cherry, these premium Vanilla Tahitiensis pods are prized by chefs and home bakers alike for their rich complexity and luxurious character.
Each pod is plump, luscious, and naturally oily, carefully handpicked and sorted to ensure only the finest quality makes it into your kitchen. Packed in purpose-made foil packaging for freshness, the pods measure approximately 16–17cm long and will stay moist and supple for up to 9–12 months when resealed and stored in a cool, dark cupboard.
Features:
- Pack of 2 premium Tahitian vanilla pods (Vanilla Tahitiensis)
- Renowned for fruity fragrance with prune and cherry flavour notes
- Pods are plump, luscious, and naturally oily
- Carefully handpicked and sorted for superior quality
- Packed in foil packets to preserve freshness
- Each pod measures approx. 16–17cm long
- Stay moist and supple for 9–12 months if resealed and stored in a cool, dark cupboard
- Perfect for custards, ice cream, baking, syrups, and creams
Perfect for custards, ice creams, baked goods, or infusing syrups and creams, these pods bring authentic, pure vanilla flavour to every dish.
- Use as the recipe requires for baking, desserts, puddings and sweet treats
- Place them in with fruit when poaching
- When making Brûlée or Pannacotta, place the vanilla pod directly into the milk/cream for heating, when they become plump just lift them out onto the edge of the pot and split them, scraping the seeds into the dessert
- Keep the leftover skin after scraping out the seeds because much of the flavour of a vanilla pod is still in the skin. Use in other dishes, grind when dry or pop them in a jar with sugar.
- If you do have Vanilla Pods that have dried out, they will feel stiff, hard and unusable. Don’t fret you can rescue the valuable seeds to use later by placing them in a dish, adding some boiling water to cover them. Let them soak and they will plump up again. (Usually takes 24hrs – 48hrs) Then either use immediately or dry them carefully to be stored and used another time. You can also keep them in the liquid and use that ‘vanilla water in jams or stewed fruits
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