Vanilla Pompona MDG

Vanille Pompona Madagascar, a large spice vanilla with a complex aroma

Vanilla pompona from Madagascar, also called spice vanilla. Very large, long pods with a complex aroma, slightly spicy and with a fine tobacco note. A species of its own alongside classic Bourbon vanilla. We sort and pack the pods in our workshop in Klingenberg am Main.

Taste and aroma

Complex, slightly spicy and full-bodied with a characteristic tobacco and dried-fruit note. Less sharply sweet than Bourbon vanilla, but with a deep, almost resinous spice that comes into its own in savoury dishes and bold desserts.

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 a refined accent to fish, game, 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 beurre blanc for fish in 4 steps

1. Reduce two finely diced shallots with 100 ml white wine and 2 tbsp white wine vinegar almost completely.
2. Add the seeds of half a Vanille Pompona and the pod, let it infuse briefly and remove the pod.
3. Whisk in 150 g cold butter in cubes piece by piece, without letting it boil.
4. Season with salt and serve immediately with pan-fried fish.

At a glance

• Spice vanilla of the Pompona variety from Madagascar
• Very large, long pods with a complex aroma
• Slightly spicy with a fine tobacco note
• Sorted and packed in Klingenberg am Main
• Without flavour enhancers, anti-caking agents or additives

Goes well with

For classic Bourbon vanilla try our Vanille Planifolia MDG from Madagascar; for a balsamic, soft note our 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 Vanille Pompona?
A vanilla species of its own (Vanilla pompona), also called spice vanilla. It forms very large, long pods with a complex, slightly spicy aroma and a fine tobacco note.

Is this Bourbon vanilla?
No. Bourbon vanilla is Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros - such as our Vanille Planifolia MDG. Pompona is a different species with its own, spicier profile.

Pompona, Tahitensis or Planifolia - which vanilla should I use?
The Planifolia (Bourbon) is the classic, creamy all-rounder for vanilla sauce and ice cream, the Vanille Tahitensis shines floral and perfumed in fruity desserts, and the Pompona brings depth with its spicy tobacco note to bold desserts and savoury dishes such as fish and curries.

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.