100% Pure & Natural Vanilla Bean Powder – Ground Madagascar Bourbon Gourmet Vanilla for Baking, Coffee, Smoothies 1.5 kg

Direct Import from Madagascar: Our company supplies high quality Natural Madagascar Bourbon Gourmet Vanilla Powder directly from vanilla plantations in Madagascar (Sambava region) from farmers, without a chain of intermediaries

100% Freshness of the Product – our product is not stored in the warehouses of intermediaries, but is delivered directly from production in Madagascar to you

The use of our powder allows you to add the designation “With Bourbon Vanilla from Madagascar” to your creations

Excellent for applications where liquid are unsuitable. Never evaporates in baking, and a good condiment for coffee, tea, cereals, smoothies, and shakes

Don’t be fooled by white vanilla powder, REAL vanilla powder is BROWN

100% Goodness, No Additives, Alcohol, Sweeteners, or Preservatives

Resealable packaging for safe and convenient storage

All-natural, gluten-free, alcohol-free, non-GMO, Vegan and Kosher

WHAT IS VANILLA POWDER?

Vanilla powder is ground up vanilla beans – that’s it. The beans are dried completely and then ground down into a fine powder. Pure ground vanilla powder is more pricey than vanilla sugar because it’s made from pure vanilla pods, with no artificial or additional ingredients added. Vanilla powder should be dark brown since the entire bean is used.

Vanilla powder gives a really concentrated flavour.

Vanilla powder is not the same thing as vanilla sugar. Many products on the market claiming to be vanilla powder are in fact vanilla-flavoured sugar. These white-beige powdery substances are actually vanilla-infused maltodextrin, dextrose or finely ground sucrose.

While vanilla sugar is a great flavour enhancer, it’s not vanilla powder. Vanilla sugar can be used as a substitute for regular sugar in baking and cooking, and can even be used to sweeten your morning coffee. But it can’t be used in the same way or with the same levels of success.

So be careful about what you buy! Don’t be fooled by white vanilla powder, REAL vanilla powder is BROWN.

Vanilla bean powder can also be made from spent vanilla beans which are also referred to as exhausted or expended beans. These beans are the ‘leftovers’ from the vanilla extract process, being sifted out of the vanilla extract liquid. These seeds have no vanilla flavour and purely offer aesthetic value. This is something to remember with all vanilla products, especially those that are marketed as being more ‘healthy’ or ‘natural’ because of the small black vanilla specks.

WHEN AND WHY SHOULD I USE VANILLA POWDER?

There are a number of reasons and occasions where vanilla powder should be used instead of vanilla extract. One is when on vanilla as the dominant flavour in the recipe, such as ice cream or frosting. Another is when you are cooking something at very high heat or for an extended period of time, such as with rice pudding.

In these cases, you’ll want to use vanilla powder because it provides a more robust vanilla flavour. This is not only because the whole vanilla pod is used, but also because vanilla powder responds better to the baking process. Remember, vanilla extract relies on alcohol to carry the flavour, but the alcohol and some of the vanilla flavour evaporate under the heat of the baking process.

This doesn’t happen to vanilla powder which maintains its flavour and aroma even when subjected to high heat.

Vanilla powder is also preferred over vanilla extract when you are cooking/baking for people who do not consume alcohol for religious or health reasons. Vanilla powder can be substituted into any recipe calling for vanilla extract, however, because it is so much more potent, you only have to use half the amount specified for vanilla extract.

Vanilla powder also works really well when baking temperamental items like macaroons, where you have to closely control the amount of liquid. Vanilla powder is preferable in these recipes because, unlike vanilla extract, it adds no additional moisture or liquid, while maintaining a strong vanilla flavour.

Similarly, vanilla powder should be used in recipes that are colour sensitive. Real vanilla extract has a brown colour which sometimes taints the colour of food. This isn’t a big deal for novices baking chocolate chip cookies. But it’s a real issue when someone is paying for a three-tier wedding cake and expecting their icing to be as white as their wedding dress.

Vanilla powder is also very useful as a natural coffee flavouring, or when making dry mixes for pancake mixes or oatmeal.

HOW LONG DOES VANILLA POWDER LAST?

While vanilla beans last between one and two years, vanilla pastes and powders can last up to three years.

The better you take care of your vanilla products, the longer they will last.

A great way to ensure the longevity of vanilla powder is to store it in a cool, dry place that isn’t exposed to sunlight.