The whole cured fruit of a climbing orchid — the purest, most flavourful form of vanilla you can buy.
The whole cured fruit of a climbing orchid, hand-pollinated and slow-cured for months. Packed with thousands of tiny aromatic seeds — the purest, most flavourful form of vanilla you can buy.
Split lengthwise, scrape the seeds into your mix, then drop the pod in too to infuse milk, cream or syrup. Rinse and reuse the spent pod for vanilla sugar.
Wrap airtight and keep somewhere cool and dark — never the fridge, which dries pods out. Well stored, they stay supple and fragrant for up to two years.
A supple, oily pod is a fresh pod. If a pod dries out, don’t bin it — soften it in warm milk, or blitz it into sugar for instant vanilla sugar.