Origin and cultivation of Madagascar red vanilla
Madagascar red vanilla beans come from a fruit native to Mexico, grown in the Sava region of Madagascar. This region, renowned for its tropical climate and fertile soils, offers ideal conditions for growing red vanilla. Savanil’s red vanilla beans are grown and harvested using ancestral know-how handed down from generation to generation. The pods are hand-picked and then sun-dried for several months. A long and painstaking process that produces vanilla beans of exceptional quality.
Culinary use and benefits
Madagascar red vanilla beans are distinguished by their intense red color, supple, fleshy texture and powerful, bewitching fragrance. Their flavor is slightly sweet and vanilla, with hints of caramel, chocolate and nuts. Madagascar red vanilla beans offer a unique flavor and aroma, both intense and delicate. Their flavor is slightly sweet and vanilla, with hints of caramel, chocolate and nuts. Their aroma is powerful and enchanting, with warm, woody notes.
Madagascar red vanilla beans are a versatile ingredient that can be used in both sweet and savory dishes.
Directions for use
Madagascar red vanilla beans should be stored in a cool, dry, dark place. Red vanilla beans are a powerful ingredient. It is therefore important to use them sparingly. Start by adding half a vanilla pod to your dish, gradually increasing the amount to suit your taste. Madagascar red vanilla beans are rich in fiber, vitamins B and C, potassium and magnesium. Madagascar red vanilla beans are not recommended for pregnant and breast-feeding women.
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