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Organic Vanilla Pods

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Plump, luscious, fragrant, richly seeded pods are ideal for recipes that call for infusing a whole pod, or for scraping the seeds into an infusion.
Finely chopped pods can be used in raw food dishes. Use a small sharp knife to split the pod lengthwise and scrape the seeds as your recipe directs. Leave a whole pod in your icing or caster sugar for instant vanilla sugar. A vanilla pod shell, after being used in an infusion still contains heaps of flavour, so wash and dry the pod, and re-use it, even several times, then leave it in your sugar - regular, castor or icing sugar, and have fragrant vanilla sugar on hand.

Supplied in a glass tube of three pods.

Koefaga Vanilla

Patricia Hunter spends her year between Motueka and Niue Island, where she sources her cured vanilla pods from local growers and curers. The vanilla is grown under a group Bio-Gro organic certification scheme.
Vanilla is the only orchid to bear a seed pod. Vines are trained up support structures, often trees, and at flowering time, one flower on each bunch comes out per day, for a four to six week season. Every flower has to be hand-pollinated, contributing to the cost of the labor-intensive vanilla crop. The pods take nine months to mature and curing can take up to five months, all weather dependent. It then takes a year to steep the pods to get a good extraction before the extract and paste are packed. Niue grows the Tahitian variety of vanilla, recognised as an excellent culinary vanilla.

Store vanilla pods in your pantry.

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