Vanilla Honey — The Deep Sweetness
A neutral acacia honey that lets vanilla express itself fully.
A dry infusion of great patience. Acacia honey, the sweetest and most neutral, stays liquid for a long time and welcomes the pod's vanillin. Vanilla awakens the centres of simple joy and pleasure: a warm, round, enveloping base.
Ingredients
- 250 g raw acacia honey
- 1 to 2 split Bourbon vanilla pods
Method
Split the pod along its length. Scrape the seeds and set them aside for another preparation — cacao paste, dessert — as the pod's flesh still holds most of the aroma. Slip the emptied pod into the acacia honey, seal tightly and infuse for at least three to four weeks. The pod keeps releasing its vanillin for months; the honey develops a warm, enveloping note.
The tip
Zero waste: the same pod gives the seeds (cacao paste), then the flesh (the honey), then still perfumes a sugar or a tisane. A universal base for sweet preparations, a finish on cooked fruit, the heart of ladoo.
Where I find it
Raw honey, near-unlimited keeping at room temperature (dry infusion, no fermentation). Glass jar.
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