Products

Waimea Trading supplies many of fine restaurants with sensational Iranian saffron. Saffron is the stigma from the Crocus Sativus which is handpicked making it the most costly spice in the world because of its labour intensive picking process. Iran currently grows and exports 90% of the world’s saffron. With its luxurious flavour, tantalizing aroma and superb colour, it makes a statement.

We have a consistent supply of Iranian saffron which is of excellent quality, yield, grade and price. Our saffron has little to no gold threads meaning it was picked at its optimum stage of maturity.

Available all year round
Minimum purchase 15g tin

Salt is one product most of us take for granted, even though it is one of the few things we actually need constantly to maintain our health. In ancient times it was one of the most important goods, used as currency, medicine and obviously in cooking and preserving. The Romans regarded it so highly that they even made a massive road, the longest in its time just to transport it from sea to city.

Though salt is an everyday staple in our diet today, Black Mediterranean Sea Salt, is still seen as a luxury. This salt is unlike any other salt in the world. It is quick to dissolve is sensationally black in colour. It is initially white and then activated with charcoal from volcanic areas, it turns black; this volcanic charcoal also has health benefits such as becoming a natural detoxifier.

This fantastic and luxurious Mediterranean black Cyprus volcanic sea salt, is unlike any other salt in the world, it not only tastes sensational but is visually pleasing, a beautiful garnish to any dish especially seafood. The crystals range in size up to the size of a ten cent piece. This salt can be used on meats, in subtle dishes such as salads or used beautifully to garnish anything requiring salt even a shot of tequila gold with black sea salt and a lemon wedge.

Available in 1.5kg and 10kg buckets.

The vanilla bean is the only fruit of the orchid plant which is edible. In its indigenous country of Mexico, the plants are naturally pollinated by humming birds. In the other producing countries across the world such as Madagascar, Indonesia, Papua New Guinea and Tahiti, where the plants are pollinated by hand, there is even more care involved in the process. The end result which most of us are used to seeing in fine food stores is the product of months or even years of close care and time consuming effort. Therefore the product is considered one of the finest most luxurious foods in many cuisines.

The flowers before the beginning of the process are tasteless and odourless. The beans actually acquire their distinctive characteristics once the fermentation process begins. The beans are dried in the sun during the day, and then wrapped in blankets at night in order to make them sweat. This process can take up to 6 months, after which the beans are aged for up to 24 months depending on the circumstances. It is during this time that the beans actually acquire their sensational flavour and aroma. After this delicate process, the beans are ready to be consumed.

Vanilla beans should usually, if processed in the correct manner, have a moisture percentage of 15-17%. Beans carrying more moisture than this are either being sold to soon or too late in their processing period. One should be wary of this since it is quite common practice, and therefore the products integrity has been jeopardized. Waimea Trading only acquires the best beans from Papua New that are constantly of the highest standard year round at a consistent length of 18.5cm.

Available in 250g, 500g or 1 kilo packets, larger amounts can
be acquired if need be.

Waimea Trading also carries a “B” grade vanilla in stock, if desired upon request.

International Express is available
Minimum purchase 250g

The Tonka bean has taken modern Western restaurants by storm; they have been used to flavour dishes by the top restaurants around the world for their diverse use in both sweet and savoury dishes.

The tonka bean is used in moderation to enrich certain dishes in many cuisines. It has a sensational aroma which is often compared to much more common flavouring including vanilla, almond, caramel, pepper, cinnamon and even tobacco. When inhaling it, you can very much relate it to one or more of these scents. It is traditionally prepared by being soaked in alcohol for one or two days, and then removed whereby fermentation begins. Coumarin then becomes apparent on the beans in the form of white crystals on the beans surface.

Now-a-days the two main producers of Tonka Beans are Venezuela and Nigeria. Therefore one can find that there is obviously a more extensive tradition with the product in the South American and African culture. It has only recently been embraced by the Western cultures and has already made quite a scene in some of the best restaurants in the world. From being used in duck foie gras and tonka bean at the Robuchos in Paris to Sponge Cake with sour cherry, tonka bean and vanilla at the Alinea in New York City.

The bean itself, though relatively unknown to the masses, is slowly becoming appreciated by some of the best chefs that the world has to offer at the moment including excellent restaurants in Australia. It is a luxury item and as we all know, good taste never goes out of style.

Available in a range of containers (max 1kg)
Minimum purchase negotiable