Ugandan vanilla beans

This exceptional vinegar was created by master vinegar maker Frédérique Chaix. Subtle and mild, this vanilla vinegar makes it easy to season starters, main courses and desserts. This bourbon vanilla vinegar is an exclusive and surprising seasoning. EXCELLENT WITH: Starters (seafood, scallops, cucumbers, tomatoes, etc.) Dishes (deglazing, fish, white meats, etc.) Salads (mixed salads, tabbouleh, etc.) Grated carrots, artichoke hearts, beetroot, avocado, tabbouleh, chicken breast, scallop deglaze. Excellent in desserts. The vinegar can also be diluted in still or sparkling water to make a refreshing summer drink. 100% natural: no artificial colours or flavours.

May cause a skin allergy Harmful to aquatic organisms with long-term adverse effects. If medical advice is needed, keep container or label at hand.

Vanilla is infused and then powdered to the desired particle size. Available in Organic, from French manufacturers.

Vanilla is a plant from the orchid family found in the tropical zone. It comes from the tropical forests of South and Central America. Currently, it is cultivated primarily in Madagascar and Indonesia. Vanilla rings are collected green and submits natural fermentation. Then they brown and begin to smell sweet and intensely. Vanilla's cultivation is time consuming and complicated. It is second after sailing, the most expensive spice in the world. The vanilation in Laski is much more aromatic than oil, extract or vanilla powder. & Nbsp; <strong> The use of </strong> vanilla is an extremely aromatic, sweet fragrant spice. It is ideal for seasoning cakes and other pastries, it is also used for the production of chocolate or ice cream. Vanny composes as well with salty dishes. In particular as a component of fish and meat sauces. It connects well with cinnamon and cloves. The cane gently cut along and with the end of the knife or with a teaspoon, scrapes the pulp.