What exactly is vanilla caviar?

It is the seed scraped from inside ripe cured pods, with no pod material included. It gives the visual signature of scraped vanilla without the labour of scraping pods, and without the pod fibre in the final product.

How much caviar replaces a whole bean?

Roughly a quarter teaspoon carries the seed load of one pod. Because you lose the aromatic contribution of the pod wall, most kitchens pair caviar with extract when they want both the specks and full aromatic depth.

How should vanilla caviar be stored?

Keep it vacuum-sealed, cool and out of direct light. At 30–35% moisture it is a moist product, so reseal promptly after opening and use clean dry utensils to avoid introducing contamination.

Vanilla planifolia Andrews

Vanilla Caviar

Pure scraped seed from ripe pods. The black speck itself, with none of the pod, for finishing and decoration.

HS code: 0905.20.00
Origin: Indonesia
Packaging: Vacuum plastic, 1 kg

Vanilla caviar, pure black vanilla seeds scraped from ripe Indonesian pods

Close-up of glossy black vanilla caviar seeds showing their fine texture

Vanillin content: 2%
Moisture content: 30 – 35%
Flavour profile: Intense, aromatic, naturally sweet
Packaging: Vacuum plastic

Specifications

Colour	Deep black with a natural glossy sheen
Texture	Firm and glossy, lightly frosted with natural vanillin

Best uses

Pastry toppings and finishing
Ice cream and gelato
Sauces and crèmes
Bakery decoration

Quality and condition

100% pure and natural
No additives, preservatives or artificial flavourings
GMO-free
Gluten-free
Allergen-free
Food-grade

Common questions

What exactly is vanilla caviar?: It is the seed scraped from inside ripe cured pods, with no pod material included. It gives the visual signature of scraped vanilla without the labour of scraping pods, and without the pod fibre in the final product.
How much caviar replaces a whole bean?: Roughly a quarter teaspoon carries the seed load of one pod. Because you lose the aromatic contribution of the pod wall, most kitchens pair caviar with extract when they want both the specks and full aromatic depth.
How should vanilla caviar be stored?: Keep it vacuum-sealed, cool and out of direct light. At 30–35% moisture it is a moist product, so reseal promptly after opening and use clean dry utensils to avoid introducing contamination.