Vanilla Caviar (Dried Seeds) – Uganda
Vanilla Caviar (Dried Seeds) – Uganda
Vanilla Caviar (Dried Seeds) – Uganda
Pure dried vanilla seeds ("caviar") scraped from Ugandan Grade B beans. A concentrated, aromatic ingredient ideal for desserts, ice cream, pastry creams, beverages, and premium extract production. Stronger, drier, and more intense than typical Malagasy caviar.
Why Choose Ugandan Vanilla Caviar?
Ugandan vanilla is prized for its bold, woody-sweet aroma and exceptional seed density. Sourced directly from Grade B pods — the same beans used by professional pastry chefs — this caviar delivers maximum flavour impact with visible seed specks that elevate any dish visually and aromatically. No additives, no preservatives. Just pure vanilla.
Product Description
Thick, dark, almost black paste with visible micro-seeds. The texture is naturally grittier and drier than Madagascar caviar, with a matte finish and less oil. Ugandan beans are dried more aggressively, which makes scraping harder but significantly extends shelf life without preservatives.
Key Parameters
- Origin: Uganda
- Bean size: Derived from 10–14 cm pods (Grade B)
- Caviar yield: 12–15% of dry bean weight
- Moisture: 18–22%
- Texture: Hard, brittle seeds; paste crumbles rather than stretches
- Appearance: Dark, matte, seed-dense paste
- Shelf life: 18–24 months when stored correctly
- Allergens: None. Gluten-free, vegan.
- Defects: Allowed (processed product; beans already sorted as Grade B)
Available Sizes
- 50g — ideal for home baking and tasting
- 100g — standard for regular home or small-batch use
- 500g — perfect for artisan producers and frequent bakers
- 1000g — bulk size for professional kitchens and extract production
How to Use
- Pastry creams, custards, crème brûlée
- Ice cream and gelato
- Baking and doughs
- Syrups, liqueurs, cocktails
- Homemade vanilla extract
- Premium visual decoration (seed specks)
Storage
Keep in a cool, dry place away from direct sunlight. Seal tightly after each use — the paste hardens quickly when exposed to air. Optimal temperature: 15–20°C.