Mexican vanilla can be enjoyed equally well in a dessert as on marinated scallops. Cultivated in Mexico, the beans come from the orchids of the Vanilla planifolia species and are produced according to agroecology standards.
Petrossian decided to opt for excellence by selecting only the pods that are between 18 and 22 cm, with a humidity rate of 30 to 33% and an exceptionally high rate of vanillin-minimum 3%. Mexican vanilla has strong aromas of fruit, spices, and cocoa that linger on even after cooking.
Weight : 10g
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