6 products
Vanilla & Vanilla Beans – exquisite aromas from the manufactory in Klingenberg
Real vanilla is one of the finest and most versatile aromas in the world – with a delicate sweetness, floral aroma and unmistakable depth. At Altes Gewürzamt, founded in 2001 by top chef Ingo Holland in Klingenberg am Main and now run by his son Kilian Holland, you will find 12 pure-variety vanilla products – from whole beans to vanilla powder and specialty products.
Classics in our range: whole vanilla beans from Madagascar, Tahiti or Mexico, each with its own aroma profile, vanilla powder made from ground beans for quick baking and creams, as well as other vanilla specialties for desserts and fine pastries.
Vanilla varieties at a glance
Madagascar vanilla is the classic Bourbon vanilla with a full, rounded sweetness – ideal for creams, ice cream and pastries. Tahiti vanilla has a finer, more floral aroma with hints of anise and cherry – ideal for desserts and fine sweet dishes. Mexican vanilla is intensely spicy with chocolate notes – perfect for chocolate cakes and rich creams.
Use in your kitchen
Cut whole vanilla beans lengthwise, scrape out the seeds and stir them into cream, milk or custard. Do not throw away the empty bean – preserve it in sugar or salt for aromatic specialty products. Add vanilla powder directly to the dough or cream – without the hassle of scraping out the seeds. For special accents: add a touch of vanilla to savory sauces (e.g. with lamb, veal or duck). Related categories: Baking, Cinnamon, Spiced sugar.
Craftsmanship – selected by variety
Each variety of vanilla is sourced purely from its respective growing region and packaged in our manufactory. No additives, no artificial flavors. Packaged in our well-known green tin or in a test tube for the whole beans.
Frequently asked questions about vanilla
What is the difference between Bourbon and Madagascar vanilla?
Bourbon is the variety name for a specific type of vanilla. Madagascar vanilla is usually Bourbon vanilla grown in Madagascar. The two terms often mean the same thing – the classic, rounded, sweet vanilla.
Whole vanilla or vanilla powder?
Whole beans for creams, ice cream and panna cotta – where the scraped seeds remain visible and the full aroma is released. Vanilla powder for quick baking, muesli or where the seeds do not need to be visible.
How long does vanilla last?
Whole beans stored in a cool, dry place last 2 years or more, ideally in a test tube or airtight container. Vanilla powder lasts 1–2 years. It is often still usable after the best-before date – check its appearance, smell and taste.
Can I also use vanilla in savory dishes?
Yes, a touch of vanilla pairs perfectly with lamb, veal, game, duck, shellfish and rich sauces. Important: use sparingly.
