Cooking with vanilla pods or powder?
Infuse a pod or mix powder into your recipe: choose vanilla to suit the way you cook.
By Candeur Malagasy · Written on · Updated on
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Two ways to enjoy vanilla.
Split, scrape and infuse a pod. Mix powder straight in. Let your recipe guide your choice.
Split the pod and start cooking.
Custard, ice cream, rice pudding: the pod scents familiar desserts, as well as a sauce for fish.
Split the pod lengthwise, scrape out the seeds with the back of a knife and add them to the mixture. Infuse the pod itself in milk or cream too, then remove it before serving.
Add the powder, then mix.
Mix vanilla powder into cake batter, biscuits or yoghurt: it distributes easily. Start with a small amount, mix, taste and adjust until you like the flavour.
Read the ingredients and directions on the packaging when deciding how much to use. Vanilla powder and vanilla sugar are not used in the same way: vanilla sugar brings both vanilla flavour and the sweetness of sugar.
The format that suits what you want to make.
| What you want to do | The format to choose |
|---|---|
| Flavour milk, cream or a sauce | A split pod, left to infuse. |
| Quickly mix vanilla into a batter | Powder, mixed in with the other ingredients. |
| Sweeten and flavour a dessert in one step | Vanilla sugar. |
Candeur vanilla for your kitchen.
Find our Madagascar Bourbon vanilla pods in 50, 100, 250 and 500 g packs at the Nosy Be shop. Choose a small pack to discover them or a larger supply for regular cooking.
For mixtures, find our vanilla powder in a 100 g pack. To sweeten and flavour desserts, discover our vanilla sugar in a 200 g pack.
Discover our vanilla pods →