Vanilla Planifolia IDN

Vanille Planifolia Indonesia, a fine vanilla from the island of Alor

Vanilla planifolia from the Indonesian island of Alor. Plump, juicy, glossy pods with a complex aromatic profile and a fine, creamy-sweet depth. We sort and pack the pods in our workshop in Klingenberg am Main.

Taste and aroma

Creamy-sweet and full-bodied with a complex, slightly fruity depth. The plump, oil-rich pod brings plenty of seed and a round, warm vanilla aroma to desserts and baked goods.

How to use

A classic for vanilla sauce, panna cotta, crème brûlée and vanilla ice cream. It seasons baked goods, yeast dough, pudding and fruit compote and adds fine accents to fish, poultry, curries and creative sauces.

Important: store airtight, cool and dark, and the pod stays aromatic and supple for a long time. Scrape out the seeds with a knife tip and do not throw the empty pod away, use it on in sugar or milk.

Vanilla rice pudding in 4 steps

1. Bring 200 g pudding rice to the boil with 1 l milk, the seeds and pod of one vanilla and 2 tbsp sugar.
2. Let it swell over low heat for 30 to 35 minutes, stirring often so nothing catches.
3. Remove the pod and sweeten the rice pudding to taste.
4. Serve with cinnamon sugar or fruit compote.

At a glance

• Planifolia vanilla pod from the island of Alor
• Plump, juicy pods with a creamy-sweet depth
• Sorted and packed in Klingenberg am Main
• Versatile for desserts, baking and creative cooking
• Without flavour enhancers, anti-caking agents or additives

Goes well with

For a balsamic, soft Bourbon note try our Vanille Komoren, for a sharper, classically sweet one our Vanille Planifolia MDG. For warm, spicy desserts combine it with our tonka beans. You'll find more for baking in our spices and blends for baking collection.

Frequently Asked Questions

What makes the vanilla from the island of Alor special?
It is Vanilla planifolia from Indonesia with plump, oil-rich pods and a complex, creamy-sweet aroma with a slightly fruity depth.

Which vanilla should I use - Planifolia, Tahitensis or Pompona?
The Planifolia is the classic, creamy all-rounder for vanilla sauce, ice cream and baking. Floral and perfumed and ideal for fruity desserts is the Vanille Tahitensis, while the spicy Vanille Pompona with its tobacco note also refines savoury dishes.

How do I use the vanilla pod?
Slit the pod lengthways, scrape out the seeds and add them to sauce, ice cream, dough or pudding. Use the empty pod on in sugar or milk.

How do I store vanilla correctly?
Airtight, cool and dark. The pod then stays supple and aromatic for a long time.

Is this Bourbon vanilla?
No. Bourbon vanilla refers to Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros - such as our Vanille Planifolia MDG. This pod is the same species but comes from Indonesia and has its own creamy-sweet profile.