Those tiny black flecks in a scoop of vanilla ice cream or a slice of custard tart are what tell people real vanilla went into it. Our Exhausted Madagascan Vanilla Seeds give you exactly that look from a 50g tub you can spoon straight from, with no pods to split and scrape.

The seeds come from inside Madagascan vanilla pods and are dry, black and very fine, no bigger than about 0.3mm, so they fold easily through a batter, a custard or a buttercream. The seeds themselves are the only ingredient, and they keep the familiar aroma of vanilla.

What Are Exhausted Vanilla Seeds? 

Exhausted means the seeds have already been through an extraction process, the step that draws vanilla's flavour out to make extracts and concentrates. Afterwards they are washed, milled and sieved. They hold much less vanillin than a whole pod, but they keep their colour and the speckle that makes a dessert look properly vanilla. That makes them a natural partner for a vanilla flavouring, with the flavouring bringing the taste and the seeds bringing the look.

How to Use Vanilla Seeds 

Add the seeds alongside your usual vanilla extract or paste, a pinch at a time, until you like the look. Stir them into a custard as it cooks, into an ice cream base before churning, or into a buttercream at the end of beating. In a white chocolate ganache or a pale shortbread dough they stand out beautifully against the cream colour. Close the tub after use and keep it somewhere cool and dry.

Pairings and Ideas 

Vanilla seeds work with cream, white chocolate, caramel, strawberries and anything baked with butter.

• Speckled vanilla ice cream
• Crème pâtissière for fruit tarts
• White chocolate and vanilla ganache bonbons
• Vanilla seed buttercream
• Speckled vanilla shortbread
• Classic crème brûlée