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Pure Vanilla Bean Powder
This spice is deep brown with an intense vanilla aroma. Blended from pods grown in Madagascar, Uganda & Indonesia. (more info)
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Vanilla powder is ideal for warm liquids like coffee or hot chocolate because the aromatic compounds will not evaporate. It can also be sifted onto cookies and cakes like powdered sugar. Chocolate makers use the powder rather than liquid extract because the powder doesn’t cause the melted chocolate to cool and harden when it’s added. A teaspoon is all that’s required when a whole ground bean is called for.
Did you know that the vanilla pod comes from a South American orchid? They were introduced to Europe by notorious bad dude Hernán Cortéz in the sixteenth century, but pod production was impossible for two centuries until hand pollination techniques were discovered. Turns out the orchid relied on a certain South American bee for pollination. Karma.
Certified Kosher by Rabbi Ben-Tzion Welton, Va'ad Hakashrus of Northern California
Keep this spice in an air-tight container away from high temperatures and moisture to preserve flavor. A little goes a long way.
The beans are grown in Madagascar, Uganda, and Indonesia. After they're picked, the pods are heated, frozen, or exposed to direct sunlight to stop their growth. They are "sweated" next, which involves tightly packing the beans and keeping them at high temperature and humidity for about a week. After sweating, they are dried in order to lock in the undeveloped vanilla compounds. Over the next six months, the beans are aged in closed containers. During this aging process, compounds like gluco-vanillin become vanillin, which is the compound that gives vanilla its distinctive flavor.
The beans are imported to California, where they are ground to order.
Madagascar, Uganda & Indonesia