Vanil A Bean · Bourbon Series
Grown. Cured. Ground whole.
Bourbon Vanilla Caviar · Papuafrom $39.95★ 0.0 ()
Vanil A Bean
Bourbon series
Papua, Indonesia
Bourbon Vanilla Caviar Seeds Hand-scraped vanilla bean seeds from Papua, Indonesia
Hand-scraped · 50 g, 100 g or 250 g
Scroll the journey
01 · Papua, Indonesia
It begins as an orchid.
Each flower opens for a single day, and our growers pollinate every one by hand before it closes.
Then nine months on the vine.
The pod ripens slowly, filling with the tiny seeds that will one day flavour your kitchen.
Picked green, by hand.
Cut the moment its tip turns yellow. At this stage it barely smells of vanilla. That comes next.
02 · The Bourbon cure
This is the slow part.
Ten to twelve weeks of curing, none of it rushed. It is where every note of vanilla is made.
Warmed, then wrapped.
A brief bath of hot water wakes the pod. Wrapped and kept warm, it sweats, darkens and turns fragrant for the first time.
Sun, then shade.
Out into the sun, back into the shade, day after day, until the pod is supple, glossy and deep brown.
Rested. Then sorted.
Once the aroma has settled, every bean is graded by hand, by its length and its looks. For caviar, only what is inside matters.
03 · The heart of the bean
Most vanilla stops here.
This is the bean other kitchens split and scrape by hand. We do it for you.
Inside, the heart of the bean.
Thousands of tiny seeds in a dark, fragrant pulp. In the ripe pod, nearly all of vanilla's flavour forms here, around them.
04 · From bean to caviar
Split, then scraped.
By hand, by our own team, until only the empty pod is left.
Gently dried.
We draw out about 90% of the moisture, as one dries mushrooms. No mould, and nothing added.
Into the tin.
Each 50-gram tin holds the heart of 200 to 250 grams of beans. Nothing else goes in.
05 · The caviar
Lift the lid.
The heart of the bean, and nothing else.
Seeds you can see.
Stirred into cream or custard, every speck shows. It is the mark of real vanilla.
Floral. Earthy. Creamy.
The notes the pastry kitchen of a Hilton group hotel in Dubai found at first taste.
A gram for a bean.
About a gram, a scant quarter teaspoon, does the work of a whole vanilla bean, with nothing to split and nothing wasted.
In professional kitchens
“Easy to use. Zero wastage.” A hotel pastry kitchen, on our caviar.
Hilton group, Dubai
Seen in
Dine MagazineResident Magazine
08 · Continuity
Never run out.
Tell us how you cook and we will work out how much you need, and how often it should arrive. Change, pause or cancel whenever you like.
01 How do you cook with vanilla?
02 How much vanilla does your kitchen use?
Tell us what you make. We’ll work out what you need.
- Yoghurt, butter or creamA small pinch (about ¼ g) a bowl, or a pat of butter0
- Pancakes, cakes and bakesAbout 1 g, a scant ¼ teaspoon, a bake0
- Custard or ice cream1 g, a scant ¼ teaspoon, a batch of about 500 ml0
03 Your rhythm
About 0 g a month.
20% off every delivery · Free worldwide delivery · Pause, change or cancel whenever you like · 10% of every subscription goes back to our farmers
From our farms to your kitchen, fresh every time. Express delivery with DHL · arrives in 3–5 days
Cooking for more? Talk to us
From our farms
See it for yourself.
Everything above was drawn. This is the real thing: our growers, our curing yards and the hands that sort every pod.
09 · Measured
The numbers behind the flavour.
Natural vanillin, moisture, cure and shelf life for this caviar, with its safety results beneath.
- Species
- Vanilla planifolia
- Origin
- Indonesia
- Appearance
- Moist, oily seeds, hand-scraped from cured pods
- Colour
- Deep black
- Flavour additives
- None
- Allergens
- None declared
- GMO
- GMO free
- Process
- Hand-scraped · dried, about 90% of the moisture drawn out
See the microbiology.
- Plate count
- ≤ 10³ cfu/g
- Yeasts
- ≤ 10² cfu/g
- Moulds
- ≤ 10² cfu/g
- Coliforms
- Not detected
- E. coli
- Not detected
- Salmonella
- Absent in 25 g
Vanil A Bean · Bourbon Series
The heart of the bean.
In a round tin.
Bourbon Series · Single origin · Traceable
Bourbon Vanilla Caviar Seeds
Hand-scraped seeds · Gently dried · Nothing added · Papua, Indonesia
Free worldwide delivery
From our farms to your kitchen, fresh every time. Express delivery with DHL · arrives in 3–5 days · 30-day replacement / refund guarantee
What people ask before their first tin.
The inside of the vanilla bean: the tiny seeds and the aromatic pulp around them. Our own team scrapes it by hand from Bourbon beans grown in Papua, Indonesia, then dries it gently. Nothing is added.
Mostly inside. In the ripe green pod, about 92% of vanillin’s precursor sits in the tissue the seeds grow from, and about 7% in the fine hairs around them; the pod wall holds under 1%, and the seeds themselves none. Scraping takes much of this inner part, so the seeds you see carry the flavour that formed around them. Curing moves some vanillin into the pod wall, which is why a scraped pod can still scent sugar.
About 1 g, a scant quarter teaspoon. It takes 4 to 5 kg of dried beans to make 1 kg of caviar, so a gram is the inside of about one plump bean. A level teaspoon holds about five beans' worth.
Extract is vanilla infused in alcohol: the flavour without the seeds. Paste is the seeds in a carrier (ours: glycerin and water). Powder is the whole bean, ground. Caviar is the inside of the bean alone, so it brings the seeds and the flavour without adding liquid, sugar or alcohol to a recipe.
Yes, if you want to see the seeds and taste clean vanilla in creams, custards, ice cream or butter, without splitting beans or wasting any. If you infuse whole pods and then reuse them, for vanilla sugar for example, whole beans give you both.
Yes. Vanillin holds up well in the oven, better than vanilla’s lighter floral notes. For the fullest flavour, use it where it is not cooked hard: custards, creams, ice cream and butters.
Rub the seeds into the recipe’s sugar, or whisk them into warm milk, cream or melted butter, so they spread rather than clump. For cold creams, stir them in and rest the mixture for 30 minutes, or overnight in the fridge.
We draw out about 90% of the moisture, as one would dry mushrooms, so mould cannot develop. Keep the tin closed and use a dry spoon.
Keep the tin sealed, out of sunlight and away from the heat of the stove, at room temperature (16–27 °C). Not in the fridge. Close it well after each use. Kept this way, it lasts at least two years.
None declared. It is a single ingredient, vanilla seeds: no gluten, dairy, eggs, soy, nuts, fish, shellfish, sesame or sulphites. Sensitivity to vanillin itself is rare.