Large and flat, dark and matt, this beautiful African has notes of leather and musc not too sweet, almost animal. It has strongs cocoa and underwood notes.
Less sweet than other vanillas, it is particularly recommended in savoury dishes. It is perfect with fish, seafood, white and red meat, or associated with spices. Its strong flavour will be amazing in a red wine sauce, or for sublimating blanquette and pot au feu. Its wild character will change your duck into something exceptional. It also matches well with salmon, prawns, or tomato. For your desserts, it goes perfectly well with chocolate and some fruit desserts (roasted pineapple, stews, ...).
Directions for use : Slowly cut into the bean holding the top of the bean down onto the cutting board with your left pointer finger and thumb. Slightly pull apart the bean and scrap the vanilla caviar as you run the knife down the bean.
To flavour your milk or cream preparations, infuse your seeds (and pod) about 10 minutes in your hot but not boiling liquid. Keep your scraped pod to put into your sugar jar, or to flavour rum and other drinks, or mix it to make vanilla powder. You can also use it as a decoration for your entremets.
Storage :
In a metal or glass box, in a dry and dark place. If you've got many beans, tie them together with a thread to keep their moisture and softness. In order to reduce the process of desiccation, roll your vanilla beans into paraffin paper or baking paper before puting them into the box. You can also freeze them by using a plastic box.
