ANDAPA, MADAGASCAR
Cut the bean open lengthwise & scrape the seeds using a pairing knife. Add the seeds or vanilla caviar directly to poached fruits or compôtes, cake & cookie batters, puddings, ice creams, sauces and marinades for savoury dishes. The scraped-out bean can then be used to flavour a jar of sugar or make vanilla extract that no kitchen should be without. We love a tablespoon of the extract on our cocktails.
Vine Ripened & Slow Cured
The vanilla beans are late harvested only when fully ripened on the vine. The intricate & laborious process of hand pollinating each and every blossom of the ‘Vanilla Planifolia’ plant has kept the Randriamihaja family on their toes for 4 generations.
After the green beans are harvested, it takes up to 4 months to complete the traditional, slow-fermentation process - from sorting the green beans, washing, blanching, sweating, sun-drying, slow-drying under shade to finally conditioning the beans by experienced hands.
A soft and fluffy sweet halwa from Dina Begum's ancestral region of Sylhet in Bangladesh ~ Tusha Shinni. Pops of plump black raisins delight in every bite of the halwa made with ghee-toasted...
Nolen Gur’er Shondesh is an irresistible, melt-in-the-mouth sweet delicacy from West Bengal in India where every bite can literally take you to heaven. Freshly prepared cottage cheese is kneaded with...
A dreamy dessert from the Indian Subcontinent, Rasmalai is derived from the words 'ras' meaning juice & 'malai' meaning cream. Soft, cottage cheese balls are dunked in thickened full-fat milk infused...
Make vanilla extract at home
Every good thing requires time. Ain’t it? With a few Andapa Vanilla Beans in hand, some 80 proof alcohol and with enough patience, you will be greatly rewarded with the most magical...