The soul of the vanilla bean — and ingredient for
- chocolate
- patisserie
- ice cream
Vanilla paste is produced from large and fully ripe beans. After curing the soft beans are split open with a sharp knife and the pulp and the seeds embedded in the core of the bean are carefully scraped out by hand. It takes over 5 kg of beans to produce 1 kg of paste!
The silky-black and smooth pulp contains most of the natural vanillin found in a bean. It is is offered in sealed 1 kg bags and in 5 kg re-sealable buckets.
