Sweet dreams of an afternoon butter in 2010
The definition of a real gourmet butter! Provide your desserts with a vanilla boost by adding this to your french toasts, pancakes, tarts and roasted fresh fruits. Don't limit yourself to desserts with this butter as it can also be used to surprise your guests when cooking poultry and seafood. Our friends at Le Beurre recommend mixing it with lime juice when cooking lobsters, resulting in a dish that will give you pleasures to die for.
Madagascar vanilla comes from the fruit or seed pod of the orchid species, vanilla planifolia. Within each seed pod contains countless black seeds, with a texture and look similar to shrimp roe, that are very aromatic. The vanilla orchid is native to Mexico and the vanilla genus is home to more than 100 species of vanilla plants, but only a handful are cultivated commercially. The vanilla planifolia species is the most common type and it is the variety grown in Madagascar and Mexico.
Madagascar vanilla is considered the gold standard in the spice world. The humid northeastern corner of Madagascar, known as the Sava region, provides the vanilla orchid the optimal conditions to grow. While having the ideal conditions to grow, it is worth noting that the Madagascar vanilla has no natural pollinators and each orchid is delicately pollinated by hand using a technique known as “le geste d’Edmond", or “Edmond’s gesture".
Priced per slab
Average Weight: 125 grams
Shelf Life: ~2 weeks from date of receipt
*All pictures shown are for illustration purpose only, actual product may vary.
*Butters will be frozen and packed in insulating bags before dispatch.
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