Bourbon
Vanilla Caviar
The seeds, and only the seeds. Extracted from Grade A Bourbon beans, this aromatic concentrate delivers both the taste and the visual signature expected on high-end creations.
- Pure seeds from Grade A beans
- Instant visual signature
- Ready to use, no scraping
Reply within 24h · Delivery in Portugal & Europe
The product
The seed, where the aroma concentrates
In a bean, a large share of the aromatic compounds sits in the seeds and the oleoresin surrounding them. That is precisely the fraction we isolate.
Our plump, oily Grade A Bourbon beans are worked so the caviar is extracted without drying out: the seeds stay coated in the oily matter that carries the aroma.
The result is a dense concentrate, instantly recognisable, that replaces manual scraping while guaranteeing a consistency impossible to reach bean by bean.
How to use it
Fold it in at the end of the preparation, cold whenever possible, to preserve intensity and the clean look of the seeds.
Whipped creams and chantilly
Fold in cold: the seeds stay suspended and visually sign the dessert.
Ice cream and frozen desserts
Added before churning, it gives the black speckling expected from a quality vanilla.
Ganaches and entremets
Boosts flavour without adding water or altering the texture of the mix.
Plating and finishing
A single point of caviar on a plate or verrine is enough to signal the level of the product.
Technical sheet
- Composition
- Grade A Bourbon vanilla seeds
- Origin
- Madagascar
- Appearance
- Dense concentrate, visible seeds
- Use
- Finishing, creams, ice cream, entremets
- Packaging
- Professional jars, on request
- Storage
- Refrigerate after opening, airtight container
Practical information
Storage
Cool, dry place away from light, between 15 and 20 °C, jar tightly closed. 18 months unopened and 6 months after opening. Always use a clean, dry spoon to avoid introducing moisture.
Allergens
No allergens. Gluten-free, lactose-free, vegan.
Minimum order
Minimum order: 250 g. Beyond that, from 250 g up to several kilos per delivery, with volume B2B pricing.
Frequently asked questions
How is it different from vanilla paste?
The paste comes from a long infusion and contains a little glucose for texture and stability, mainly for ice cream makers. The caviar is a seed concentrate intended above all for finishing.
What dosage should I plan?
Dosage depends on the visual effect you want. In practice, a small spoonful is enough for a litre of whipped cream.
Is it always available?
The caviar is produced in batches from our Grade A beans. Availability and formats are listed in the catalogue.
Can it be used in baking?
Yes, but it is at its best cold or at the end of the process, where the seeds and their aroma stay intact.