Acacia honey with Tahitian vanilla 250g

In this jar sits half a Tahitian vanilla pod. No flavouring, no extract, but a real pod that slowly gives its taste to the honey around it. The longer the jar stands, the fuller the vanilla becomes.

Taste and texture
The base is mild French acacia honey, lightly floral and naturally runny for a long time. To that comes the warm, round and lightly floral depth of Tahitian vanilla, which is softer and more floral than the better known Bourbon vanilla from Madagascar. The result is velvet soft and clearly sweeter in impression than the honey without vanilla.

Where it comes from
The acacia honey comes from the Loire valley, from a family beekeeping business in the Sologne that has been going since 1991. At that apiary acacia falls under the Grand Cru honeys: the hives then stand in an area chosen in advance because the acacia flowers there in abundance, so that as little other nectar as possible runs through it. The recipe with vanilla was devised by patissier Nicolas Fortchantre.

How to use it
This is not an everyday honey but a dessert product. A spoonful stirred through creamy yoghurt or quark, over a warm brioche or French toast, or through the filling of a tart. In tea it works best with rooibos or a soft black tea with milk, where the vanilla feels at home.

When the pod is used up: take it out, rinse it, let it dry and put it in a jar of sugar. Then you have vanilla sugar.

Crystallising
Thanks to the acacia base this honey stays runny for a long time. If it does turn grainy, stand the jar for half an hour in hand warm water of about 40 degrees.

Specifications
Ingredients: acacia honey, Tahitian vanilla (half a pod)
Contents: 250 g
Origin of the honey: Loire valley, France
Texture: runny, stays runny for a long time
Packaging: glass jar with half a vanilla pod
Storage: dry, dark and at room temperature, not in the fridge
Allergens: may naturally contain traces of pollen
Please note: do not give to children under 12 months