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Both are real

Both are real vanilla, they just behave differently. Vanilla extract disappears into the batter and gives you flavour all the way through, so it’s your everyday go to for cakes, biscuits and custards. Vanilla paste brings the flavour plus those visible black seeds, which is why it’s the one for panna cotta, buttercream, ice cream […]

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Vanilla Flowers Bloom

Vanilla Flowers Bloom Once This is where every vanilla pod begins. The vanilla orchid opens for a single morning, and if it isn’t pollinated within a few hours it drops and that flower is gone for the year. Outside of Mexico there’s no native bee to do the job, so every single flower is pollinated

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Vanilla Pods Explained

Vanilla Pods Explained Grade A or Grade B? It comes down to moisture. Grade A vanilla pods are plump and oily, perfect for splitting and scraping into custards, panna cotta and buttercream. Grade B pods are drier and more concentrated, which makes them the go-to for extract, sugars and infusions. Both are hand selected, then

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Natural Vanilla Extract,

Natural Vanilla Extract, made the old way Most extract on the shelf is basically vanilla in a lot of alcohol. Ours isn’t. This one’s made using a traditional low alcohol method, which means the vanilla does the talking instead of the burn. What’s actually in it: fresh vanilla pods infused at 100g per litre, alcohol

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That First Whiff

That First Whiff of Real Vanilla! Look at that little face! completely lost in the beautiful, sweet aroma of real Vanilla Beans. That’s the magic of real vanilla—the fragrance is so rich, warm, and naturally inviting that you can enjoy it even before the baking begins! One little sniff… and you’re already dreaming of cookies,

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Fresh green vanilla

Fresh green vanilla pods smell of almost nothing. Grassy, faintly like a bean. The vanilla you know doesn’t exist yet. It gets created right here. The beans go into woven baskets, get dipped into hot water for a few minutes, then straight under blankets to sweat overnight. That heat shock stops the pod growing and

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