Vanilla Planifolia MDG

Vanille Planifolia Madagascar, the Bourbon vanilla as a benchmark

Bourbon vanilla from Madagascar is regarded as the benchmark among vanilla varieties. Fully ripe harvested, traditionally fermented and slowly dried pods of Vanilla planifolia with an intense, creamy aroma. We sort and pack them in our workshop in Klingenberg am Main. Two pods per pack.

Taste and aroma

Full-bodied, sweet and slightly woody with a buttery depth that synthetic vanillin never reaches. The oily, dark-brown pod is easy to hollow out and releases plenty of seed.

How to use

A classic for crème brûlée, panna cotta, vanilla ice cream, yeast dough and homemade vanilla sugar. You can simmer the whole pod in milk, compote, mulled wine or gravies for a subtle, warm vanilla aroma.

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.

Classic crème brûlée in 4 steps

1. Heat 500 ml cream with the seeds and pod of one vanilla to around 80 °C and let it infuse for 20 minutes, then remove the pod.
2. Whisk five egg yolks with 80 g sugar until creamy and slowly stir in the warm cream.
3. Pour the mixture into ramekins and set in a water bath at 150 °C for about 50 minutes.
4. Chill and, before serving, sprinkle with brown sugar and caramelise.

At a glance

• Real Bourbon vanilla (Vanilla planifolia) from Madagascar
• Full-bodied, sweet, slightly woody with a buttery depth
• Whole pods with plenty of seed, two per pack
• Sorted and packed in Klingenberg am Main
• Without flavour enhancers, anti-caking agents or additives

Goes well with

For a balsamic, soft Bourbon note try our Vanille Komoren, for a creamy-sweet, slightly fruity profile the Vanille Planifolia IDN from the island of Alor. 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 is Bourbon vanilla?
Bourbon vanilla refers to Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros. These pods come from Madagascar, the most important growing region.

Planifolia, Tahitensis or Pompona - which vanilla should I use?
The Planifolia is the classic, creamy Bourbon vanilla for crème brûlée, 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 such as fish and curries.

How many pods are included?
Two carefully selected vanilla pods per pack.

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.