Flavour you can smell first

Open the pack and you'll know. Depending on the bean, expect smoky, sweet, creamy, woody or floral notes that carry through into the finished dish.

Plump, supple gourmet beans

Our Grade A beans are soft and oily, with 25–30% moisture, so they split easily and give up their seeds without a fight.

Picked by hand, cured slowly

The beans are picked by hand, then cured over several months. That slow stretch is where vanilla's flavour develops.

Not just for dessert

Use it in custards and cakes, coffee and cocktails, or a savoury sauce. It works just as well in a home kitchen as a professional one.

It starts on the vine

Every vanilla flower is pollinated by hand, and each pod takes months to ripen before curing even begins. Good vanilla can't be hurried, which is why it tastes the way it does.