Terre Exotique Fleur de Sel with Italian White Truffles 3.2 oz Ifaty Madagascar
from Terre Exotique
- Fleur de Sel from Madagascar, flavored with Italian white Truffles
- Truffles 3%
- Exceptionally pure salt, beautiful presentation
- We offer the full line of Terre Exotique products
Fleur de Sel is the nectar of salt marshes. It is formed at the surface of clay basis when the water evaporates through the combined action of sun and wind. The purity of this salt is exceptional. The salt is not harvested it is picked. Origin: this fleur de Sel from Madagascar is from the salted marshes of Ifaty. Its whiteness, purity and flavor are the result of the work of artisans. Culinary uses: flavored with white Italian truffles, it's a marvel. The scent is beyond compare, and intoxicating. It will enhace an omelet, flavor Coquilles St Jacques (especially ceviche style), lovely on veal or on a fresh Chevre cheese. Ingredients: Fleur de sel 96%, Italian white truffles 3%, flavoring 1%.
Madagascar Vanilla Beans (0.5 Ounce) by igourmet.com
from igourmet
- Make your own vanilla ice cream
- Easy to use
- Imported from Madagascar
- Great for Custard
- Much stronger than vanilla extract
Although the fragrant climbing orchid that produces vanilla beans is native to Mexico, Madagascar Vanilla Beans set the standard of excellence for vanilla flavor. Madagascar is the worlds fourth largest island at just over 1,000 miles long and 350 miles wide, and is located 250 miles off the eastern coast of Africa. This island is crisscrossed by no fewer than six micro-climates and among these climates is the ideal environment for growing vanilla beans.The long, narrow seedpods that become vanilla beans are carefully cut from the vine while green and cured by sweating under blankets. This process gives them both their dark, black color and their sweet, aromatic flavor.Vanilla beans are most commonly used in baking, and they provide a much stronger vanilla flavoring than vanilla extract. To use the bean, split it down the middle and scrape the seeds into whatever you are making. The interior seed mass contains the majority of the flavor, but the exterior of the pod does contain some flavor. When using vanilla beans in sauces, custards or ice creams, steep the bean in the liquid as well. Half a bean is sufficient for most single recipes.
+++
