Vanilla caviar is the black pulp and the seeds, scraped from the beans, without the outer casing. 20 g of pure Madagascar Bourbon vanilla, ready to use. No more splitting and scraping, no more bean to infuse: you dose it by the spoon and fold it in. For chefs in a hurry and exacting pastry makers.
Bourbon Vanilla Caviar from Madagascar, 20g
€27,90
- Variety
- Vanilla planifolia, Bourbon
- Terroir
- SAVA region, north-east Madagascar
- Preparation
- Beans split and scraped by hand, pulp and seeds gathered without the outer pod
- Aromatic notes
- Cocoa, prune, blond tobacco, buttery milk, woody finish
- Best for
- Crème brûlée, pastry cream, ice cream, biscuit batters, ganaches and mousses
Vanilla caviar is the black pulp and seeds of the bean, without the pod's outer skin: ready-to-use vanilla, more concentrated than the whole bean. Made from carefully selected beans, it concentrates all the aromatic richness of vanilla in its purest form.
Frequently added together
What our customers say
5.0Out of 5
1 verified review
Our vanilla products leave France within 48 hours, tracked, well protected.
What it is
Vanilla caviar is the pulp scraped by hand out of the split bean: the black seeds, the tiny specks you see in a good crème brûlée, and the fragrant mucilage around them, gathered without the outer pod. Twenty grams of caviar equal the aromatic intensity of roughly five to seven whole beans. No more splitting or scraping: you measure it by the spoon and stir it in.
Origin
Our family grows and prepares this vanilla in the SAVA region, in the north-east of Madagascar. The hand-picked beans are split then scraped one by one to extract the precious seeds. This know-how, passed down from Désiré, our founder, is carried on by his family: peak freshness, full traceability and a fair price, because we are the ones who grow it.
In the kitchen
Warm, floral notes, hints of cocoa, light touches of dried fruit. A rare intensity that lifts both sweet and savoury dishes.
- Crème brûlée: half a teaspoon in 500 ml of warm cream
- Pastry cream, ice cream and sorbets: the visible black grain is the mark of a quality dessert
- Biscuit batters, ganaches and mousses: mixes straight in, no cooking needed
- Gourmet savoury recipes (shellfish, poultry, creative sauces)
To go further: what vanilla caviar is and how we extract it, and how many beans for how much caviar.
Storage
Airtight glass jar, in a dry place, away from heat and light, at room temperature. The airtight jar preserves the aromatic intensity.
Ingrédients
100 % Madagascar Bourbon vanilla beans (Vanilla planifolia).
Notes aromatiques
Conseils d'utilisation
In the same collection
They say it better than we do
Customer reviews
5.0
/ 5
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Rating: 5 out of 5 Verified purchase
Six steps, from the flower to the bean
One same bean, several forms
Powder, caviar, extract, vanilla sugar: all our derivatives start from the same Bourbon vanilla bean, grown and cured by our family in the SAVA region.
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By hand The pollination
Each vanilla flower opens for a single morning. Our family hand-pollinates it, flower by flower.
Hand pollination of a vanilla flower, SAVA region.
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SAVA The vine
Once pollinated, the flower becomes a bean. It stays on the vine for several months, green and scentless, until it ripens.
Green beans on the vine, before ripening.
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In the sun The drying
Blanched then sun-dried, the beans darken and slowly develop their aroma.
Bourbon vanilla beans drying in the sun.
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Several months The curing
Several months of curing let the aromas concentrate and settle.
Beans during curing.
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By hand The sorting
Every bean is sorted by hand before it leaves, whole or transformed.
Hand sorting of Bourbon vanilla beans.
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Export The departure
Cartons weighed and numbered. This same vanilla becomes our beans, our powder, our caviar, our extract and our vanilla sugar.
Our numbered export cartons, common to all our harvests.
Powder, caviar, extract, vanilla sugar: each of our derivatives starts from this same Bourbon bean, grown and prepared by our family in the SAVA region, in the north-east of Madagascar.
Photographs by Vanille Désiré, SAVA region.
The gesture
Choose, measure, store
Powder, caviar, extract or vanilla sugar: each form has its own gesture. Choose the right one, and waste none of it.
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Depending on the recipe Choose
Powder flavours a batter without adding any liquid. Caviar brings the visible black grain of a crème brûlée or an ice cream. Extract is dosed drop by drop into a cold preparation. Vanilla sugar sweetens and flavours in a single gesture.
All four forms come from the same Bourbon bean.
Bourbon vanilla caviar, pulp and seeds scraped by hand.
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By the spoon or the drop Measure
A pinch of powder, half a spoon of caviar, a few drops of extract: each form is dosed differently. Start small, taste, adjust.
Better to under-dose on the first try.
Bourbon vanilla powder, whole beans ground.
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Away from light Store
Jar or bottle well closed, away from heat and light. Extract keeps for several years thanks to the alcohol; powder, caviar and vanilla sugar are best used up faster once opened.
None of the four goes in the fridge.
Bourbon vanilla extract, dropper bottle.
Powder, caviar, extract, vanilla sugar: four ways to cook with the same Bourbon vanilla, prepared by our family in the SAVA region, in the north-east of Madagascar.
Growers, not resellers
Our commitments
Our family grows
From hand pollination to preparation, everything happens on our land, in the SAVA region in northeastern Madagascar. There is no one between our land and your kitchen.
Nothing else in the jar
Powder, caviar, extract or vanilla sugar: a single Bourbon vanilla bean, with no added flavoring and no synthetic vanillin. What the label says is what's inside.
From the grower to your kitchen
Our boxes leave Madagascar weighed and numbered. From France, your order ships within 48 hours, tracked. Direct grower pricing, no middleman.
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One letter a month: the harvest, the recipes, and the new sizes on the way. Nothing else.
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