Vanilla Planifolia, ground

Ground Vanille Planifolia, ground Bourbon vanilla for baking

Fully ground, dried Vanilla planifolia pod, the classic Bourbon vanilla. Sweet, dark-aromatic and evenly soft, easy to dose for doughs, creams and baked goods. We grind and pack it in our workshop in Klingenberg am Main.

Taste and aroma

Sweet and full-bodied with the typical dark, balsamic Bourbon depth. The fine powder spreads evenly through dough and gives pastries and creams a round, warm vanilla aroma.

How to use

Excellent for vanilla sugar, yeast dough, shortcrust pastry, biscuits and stollen. It refines panna cotta, crème brûlée, vanilla ice cream and quark desserts. A knife tip is enough, and the powder can be stirred in directly without scraping.

Important: store airtight, cool and dark, and the aroma keeps for a long time. The ground pod may lightly speckle pale dishes - this is intended and a sign of real vanilla.

Vanilla kipferl in 4 steps

1. Mix 200 g flour, 100 g ground almonds, 70 g sugar and 1 tsp ground Vanille Planifolia.
2. Add 200 g cold butter and quickly knead into a smooth shortcrust dough, then chill for 30 minutes.
3. Shape the dough into rolls, divide into pieces and bend into little crescents.
4. Bake at 180 °C for 10 to 12 minutes and roll in vanilla icing sugar while still warm.

At a glance

• Ground Bourbon vanilla (Vanilla planifolia)
• Sweet, dark-aromatic and evenly soft
• Ground and packed in Klingenberg am Main
• Versatile for baking, patisserie and desserts
• Without flavour enhancers, anti-caking agents or additives

Goes well with

If you prefer to scrape out fresh seeds, reach for a whole pod - such as the Vanille Planifolia MDG from Madagascar or the Vanille Komoren. 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 ground Vanille Planifolia?
A fully ground, dried Bourbon vanilla pod (Vanilla planifolia). Pure vanilla powder without additives, not to be confused with sugared vanillin sugar.

What do I use ground vanilla for?
For vanilla sugar, yeast dough, shortcrust pastry, biscuits and stollen, as well as for panna cotta, crème brûlée, vanilla ice cream and quark desserts. It can be stirred in directly without scraping.

Ground vanilla or a whole pod - which should I use?
Ground vanilla stirs straight into dough, sugar and creams without scraping and spreads evenly. A whole pod such as the Vanille Planifolia MDG is better when you want to infuse seeds and pod in milk or cream. For quick baking the powder is more practical.

How do I dose the vanilla powder?
A knife tip per dough or cream is usually enough. Ground vanilla is intense, so start sparingly.

Why does the vanilla speckle pale dishes dark?
Because the whole pod is ground in. The fine dark specks are real vanilla seed and a mark of quality.