Pods of flavour

PODS OF FLAVOUR

We've been told time and again by Jamie Oliver, Nigella and various other fabulous foodies about the joys of the seeds from a vanilla pod, and why not to use vanilla essence: the seeds impart a much deeper and more complex flavour.

 

Vanilla grows in many countries, including Indonesia, Mexico and India, but the best quality, known as Bourbon Vanilla, grows in Madagascar. Bourbon Vanilla is naturally sweet, low in calories and an excellent food and beverage enhancer. Khoisan Tea (Pty) Ltd has organic plantations in Madagascar, where the richest and creamiest authentic vanilla is grown. About R20 ex-cellar (for two pods, 4 to 6g). For more info, go.to www.khoisantea.co.za or call 021 511 4991.

Include it in a well-loved cheesecake recipe; once you've seen the speckled dots that the vanilla seeds produce, you will fall in love with it for this effect as well as the flavour. All ingredients and method online at www.winemag.co.za under Blogs . Always-Loved-Never-Fail Cheesecake.