Beans

The Beans collection brings together whole beans and pods used for flavouring and cooking, from vanilla beans to cocoa and tonka. These are aromatic ingredients used in both sweet and savoury kitchens.

Vanilla beans, sourced from tropical growing regions such as Madagascar, hold the seeds and fragrant pod used to flavour creams, custards and syrups. Cocoa beans offer deep, roasted chocolate notes, while tonka beans bring a warm, sweet aroma often used in small amounts as a flavouring. Each is supplied whole so you can scrape, grate or infuse as your recipe requires.

Use vanilla beans by splitting the pod and scraping the seeds into your mixture, or steep the whole pod in warm liquid. Grate tonka sparingly over desserts, and work with cocoa beans as a base for chocolate and confectionery. Stored well, whole beans keep their aroma far longer than pre-ground alternatives.

Frequently asked questions

How do I use a vanilla bean?

Split the pod lengthways, scrape out the seeds and add both seeds and pod to your mixture, or steep the whole pod in warm milk or cream.

Where do vanilla beans come from?

Vanilla is grown in tropical regions including Madagascar, Tahiti and parts of Central America, each giving a slightly different aroma profile.

How should I store whole beans?

Keep vanilla beans wrapped and sealed in an airtight container away from light. Stored this way they stay supple and aromatic for months.

Can I reuse a vanilla pod after scraping?

Yes. Rinse and dry the scraped pod, then use it to flavour sugar or infuse liquids for a second use.