Vanilla caviar is the pure seeds of a vanilla bean, scraped out by hand, with nothing added. You use it straight from the tin, with no splitting or scraping: the tip of a knife is enough to flavor a custard and fill it with the tiny black specks of real vanilla.
What is vanilla caviar?
Inside a cured vanilla bean is a black, sticky, intensely fragrant paste: thousands of tiny seeds coated in the bean’s oils. Vanilla caviar is that paste, harvested by hand from whole beans and then packed on its own.
Our vanilla caviar comes from Bourbon vanilla (Vanilla planifolia) from Mananara Nord–Maroantsetra, prepared the traditional way. It is certified organic by Ecocert and sold in 40 g and 100 g tins.
Vanilla caviar or vanilla bean: which should you choose?
| Whole bean | Vanilla caviar | |
|---|---|---|
| Preparation | Split, scrape, infuse | Ready to use |
| Aroma | Seeds plus the infused pod | Seeds only, highly concentrated |
| Visible black specks | Yes | Yes, plenty of them |
| Best for | Infused custards, ice cream, milk | Whipped cream, ganache, doughs and batters, icings, no-cook recipes |
| Measuring | By the bean | By the gram, consistent every time |
How to use it
Scoop out the caviar with the tip of a knife or a small spoon, then:
- in no-cook recipes (whipped cream, mascarpone cream, yogurt, icing): first mix it with a spoonful of sugar or a little cream to disperse the seeds evenly, then fold it in;
- in cooked recipes (crème anglaise, pastry cream, rice pudding): add it to the milk as you heat it;
- in doughs and batters (pound cake, shortbread cookies, crêpe batter): add it along with the butter or the eggs.
How much to use
Start with about 1 g per 500 ml of milk or cream, a generous knife tip, then adjust to taste. For a cake batter that serves 6 to 8, 0.5 to 1 g is enough. Because vanilla caviar is highly concentrated, it is better to add a little more next time than to use too much from the start.
How to store it
Close the tin tightly after each use and keep it in a dry place, away from heat and light. Vanilla caviar naturally stays sticky: that is normal. See also our guide on how to store vanilla.
Frequently asked questions
Is vanilla caviar the same as vanilla powder?
No. Vanilla powder is made from whole beans that are dried and ground. Vanilla caviar consists of the seeds alone, moist and sticky, scraped out by hand.
Does vanilla caviar contain sugar or added flavoring?
No, ours contains nothing but vanilla seeds.
How much vanilla caviar replaces one vanilla bean?
Start with about 1 g, the equivalent of a recipe flavored with one bean per 500 ml, then adjust.