Bourbon vanilla caviar from the Comoros is made exclusively of the black seeds extracted from vanilla pods. These seeds, also called vanilla pearls, concentrate a large share of vanilla's aromas and deliver an intense flavour, with a refined look in your preparations.

ORIGIN AND CHARACTERISTICS

• Origin: Comoro Islands
• Species: Vanilla planifolia
• Processing: seeds extracted by hand from selected pods
• Dominant notes: dark chocolate, caramel, dried fruit
• Texture: pure seeds, slightly moist, ready to use
• Vanillin content: 2.5% to 3%
• Composition: 100% natural, no added sugar, no additives or preservatives
• Sizes: 10 g, 20 g, 30 g, 50 g, 100 g, 250 g

USES

• Pastry and baking: creams, mousses, ice creams, entremets, macarons
• Chocolate making: ganaches, pralines, fillings
• Savoury cooking: fish, shellfish, sauces
• Drinks: coffees, teas, liqueurs

HOW TO USE

Vanilla caviar goes straight into your preparations, with no infusion needed.

STORAGE

Keep away from light, heat and humidity, in an airtight container. Up to 24 months (refer to the date printed on the packaging).

How should I store this product?
Keep in a cool, dry place, away from light.