TNT - Sugar [Tonka Bean & Tahitian Vanilla]

SHORT DESCRIPTION
Hey you sweet tooth! This STAY SPICED! spiced sugar is free from colorings, artificial flavorings or additives and tastes simply heavenly!

USE
Strudels, cookies, sweet rice, quark and yogurt dishes, compotes and jams, cake fillings, homemade ice cream, fresh fruit with milk and sugar, sweet dumplings, mousses, doughnuts, and of course milkshakes, hot chocolate, or other chocolate drinks. TNT spiced sugar also gives steaks and ribs a special flavor. This high-quality spiced sugar is very intense and economical. It's better to add more seasoning than to overdo it.

GOOD TO KNOW
Anything that should taste enticingly sweet becomes even more refined and exotic in taste and aroma with this spiced sugar: desserts with chocolate, fruit salad, ice creams, Bavarian cream, panna cotta, parfaits, soufflés, quark desserts, crème brûlée, mascarpone cream, pudding and pudding sauces, whipped cream, rhubarb dishes, fruit cakes and dry cakes.

TASTE
The spectrum of exquisite flavor nuances ranges from the creamy and subtle caramel note of golden-brown Demerara sugar, through the dark-brown tonka bean, which tastes of vanilla and a hint of bitter almond, to Tahitian vanilla, which contributes a refined vanilla aroma with an unusual, floral component. The interplay of exotic scents and intense flavors delights top chefs and gourmets alike.

PRODUCTION
The golden-brown Demerara sugar from Mauritius is a high-quality natural product obtained by crystallizing sugarcane juice. It consists of large crystals and has a molasses content of approximately 2 to 3%. Tonka beans are the almond-shaped seeds of the ripe fruit of the tonka tree (Dipteryx odorata), which grows in Brazil. To release the flavor-defining coumarin from the fresh tonka beans, they are soaked in rum for 24 hours and dried, initiating a fermentation process. Tahitian vanilla, from the orchid Vanilla tahitiensis, originates from the island of Bora Bora in Tahiti or from Indonesia. The vanilla extract is obtained from the capsule of the ripe fruit. The vanilla flavor is concentrated in the seeds. Processing the vanilla is very complex: the natural vanillin must be released through an enzymatic reaction. The necessary artificial pollination also makes Tahitian vanilla one of the most expensive spices.