Dina Begum's 'Tusha Shinni' ~ Spiced Wheat Flour Halwa with Raisins
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...
ANDAPA, MADAGASCAR
Andapa Vanilla Beans
£15.00
- Description
- Biodiversity
- Harvest Year
- Storage
Our Andapa Vanilla beans are luxuriously moist ~ a result of over 75 years of heritage, knowledge & expertise. We carefully source fully ripened vanilla beans that are late harvested ~ i.e. left to mature on the vine for an extra two weeks before being hand-picked. This adds an extra layer of complexity & aroma & will delight professional chefs, home cooks and bakers.
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.
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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.
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