Madagascar Ground Vanilla Beans All Purpose, Planifolia
Vanilla Exotics' pure vanilla bean powder is the whole ground vanilla pod—seeds and all. It is 100% pure and milled to about the size of fine ground coffee. Like ground coffee, this type of ground vanilla bean powder won't dissolve in hot or cold liquids. So, if this is your first time working with it, consider ordering a small amount and experimenting with it.
There is also another type of vanilla bean powder which is very different from ground whole vanilla powder. This second type of 'vanilla powder' is a sweet, creamy beige-colored powder made from vanilla bean extractives and then sprayed onto maltodextrin, dextrose, silica, cellulose, or finely ground sucrose ground into a fine powder. This second type, the beige-colored vanilla powder, readily dissolves in liquids. There is nothing wrong with this type of vanilla powder— it's just different.
Chefs may add ground vanilla directly into their recipes, or they might choose to bloom it first, then filter it with a tightly woven cotton cloth or sieve.
Below are some ideas on using ground vanilla.
When to Use
- Use for Cooking, baking, desserts, brewing & extract making
Replace Grade A & Extract Grade Vanilla: Ground vanilla is versatile and can be used to replace your Grade A and Grade B vanilla.
High Heat Recipes: Ground vanilla holds up to high heat better than vanilla extract. You can typically use ground vanilla in your baking recipes in place of vanilla extract.
- Liquid Sensitive Recipes: Try substituting ground vanilla in place of vanilla extract in your melted chocolate or ganache to prevent the chocolate from seizing.
Use a fine sieve to strain out the seeds: Ground vanilla contains the fleshy pod and the seeds. Use a sieve to strain the fine seeds and use them for your finishing touches. You can always use the larger bits for making vanilla extract or put in your mother jar.
Enhance Visual Appeal: Adding a small amount of ground vanilla adds specks for excellent visual appeal.
Temperamental Recipes: Use ground vanilla in recipes where vanilla extract may not play nice with your recipe—such as in a buttercream.
Avoid Alcohol: Use ground vanilla to substitute for vanilla extract.
- The Madagascar Vanilla beans used for making our ground vanilla are dried to 5–10% humidity in a combination of sun and shade—the entire process can take up to two months. The low moisture content is required to prevent the delicate oils in the vanilla from being damaged when ground.
- This ground vanilla is a rich red-brown and adds a highly aromatic, sweet, creamy flavor to your recipes.
- The high concentration of vanillin—about 1.7%— quickly infuses its flavor in your brews, baking & extract making.
- Vanilla powder can be substituted as follows:
- ½ teaspoon of ground vanilla for 1 TSP of vanilla extract
- ½ teaspoon of ground powder for 1 TSP of vanilla paste
- ½ teaspoon of whole ground powder for one vanilla bean
How to Prepare or Bloom Ground Vanilla
Bloom: Try to "bloom" or "steep" the ground vanilla in a carrier liquid*. For example, add the ground vanilla to a bit of milk or cream, then gently warm the mixture until the ground vanilla has absorbed as much liquid as it can. Use the bloomed ground vanilla in your recipe or you can strain out the vanilla bits.
*Preferably, you'd choose a liquid you already use in your recipe.
Wait: An alternative method is to let the ground vanilla bloom in the batter itself—just let the batter sit for 30 minutes or so before baking.
Easy Ways to Get Started With Ground Vanilla
Add ground vanilla to your coffee beans when brewing: Add a teaspoon or so of ground vanilla to your coffee grounds when making your coffee.
- Create a stash of vanilla salt or sugar: Savory or sweet—it's your choice. Mix some salt or sugar with ground vanilla—about 1/4 TSP to a cup of salt or sugar—a Mason jar is great for this. Tuck the jar away in the front of your cabinet, so it's easy to grab.
Butterscotch pies, sauces & cookies: Replace the vanilla extract you would normally use with ground vanilla.
Cornbread: Try adding a touch of ground vanilla—corn and vanilla are a great combo.
And the rest: Baked goods, hot & cold beverages, protein drinks, frappes & milkshakes, marinades, dry mixes, savory & butter sauces, puddings, and yogurt. The sky is the limit.
Product: Madagascar Ground Vanilla Beans — Red Bourbon. Planifolia
Powder Size: 400 microns
Color: Chocolate & Red
Vanillin Rate: About 1.7%
Moisture Rate: 5 – 10 %
Origin : SAVA Madagascar
Conservation: Keep in air tight packaging—cool, dry and out of direct sun.
Gourmet Quality: Does not contain fillers, sugar, preservatives, exhausted, nor immature vanilla beans
Our Ambient-Air Packaging
We have chosen to package our vanilla in ambient air packaging. The reason is that vacuum packaging can create an environment for anaerobic bacteria to grow. The second reason is that vanilla will continue to cure and develop flavor in natural air.
Great product and great value. I’ll order again!
Have this into some sugar already, smells great. Super customer service!!
Had so much success with my last try I decided to make a traditional dessert - vanilla made all the difference again - wha rounded flavors!
The flavor and quality is excellent. Perfect addition to our loose leaf tea blends.