Vanil A Bean · Bourbon Series
A year in the making. Ready by the spoonful. Grade A Bourbon Vanilla Powder from Papua, Indonesia
Grown. Cured. Ground whole.
Grade A Planifolia Powder · Papuafrom 334,00 kr★ 4.8 (73)
01 · Papua, Indonesia
It begins as an orchid.
Each flower opens for a single day, and our growers pollinate every one by hand before it closes.
Then nine months on the vine.
The pod ripens slowly, filling with the tiny seeds that will one day flavour your kitchen.
Picked green, by hand.
Cut the moment its tip turns yellow. At this stage it barely smells of vanilla. That comes next.
02 · The Bourbon cure
This is the slow part.
Ten to twelve weeks of curing, none of it rushed. It is where every note of vanilla is made.
Warmed, then wrapped.
A brief bath of hot water wakes the pod. Wrapped and kept warm, it sweats, darkens and turns fragrant for the first time.
Sun, then shade.
Out into the sun, back into the shade, day after day, until the pod is supple, glossy and deep brown.
Rested. Then chosen.
Once the aroma has settled, every bean is graded by hand. Only Grade A goes on to become this powder.
03 · One bean
Most vanilla stops here.
This is the bean other kitchens split, scrape and steep. We take it one step further, so you never have to.
04 · From bean to powder
A final drying.
Back into the sun until only about a quarter of it is water: just dry enough to grind finely.
Frozen, tip to tip.
Nitrogen freezes the whole pod before it is ground, so its aroma stays in the vanilla, not in the air.
Then it breaks.
Brittle with cold, it cracks cleanly. Seeds and shell stay together. Nothing is scraped out, nothing left behind.
Into powder.
Ground whole and fine. Every speck you will see in your custard began here.
Into the jar.
About a dozen Grade A pods fill every 50-gram jar. Nothing else goes in: no sugar, no fillers, no flavourings.
05 · The powder
Lift the lid.
Two parts of one pod, ground together, each with its own work to do.
The seeds bring the flavour.
Rich, sweet chocolate. Earthy dried berries. Soft caramel. The taste of a properly cured Bourbon bean.
The shell brings the aroma.
The pod holds the perfume. Frozen before grinding, it is still there every time you open the jar.
Both, in every pinch.
As a guide, half a teaspoon does the work of a teaspoon of extract.
07 · Bean or powder?
Bean
- Split.
- Scrape.
- Steep.
- Keep the pod.
Powder
- Measure.
- Mix.
- Bake.
- Done.
Same bean.
Two ways in.
The whole bean rewards a cook with time to spare. The powder is for every other day, and every other dish.
In professional kitchens
Thomas Haas
Seen in
Dine MagazineResident Magazine
08 · Continuity
Never run out.
Tell us how you cook and we will work out how much you need, and how often it should arrive. Change, pause or cancel whenever you like.
01 How do you cook with vanilla?
02 How much vanilla does your kitchen use?
Tell us what you make. We’ll work out what you need.
- Oats, yoghurt or coffeeA pinch a bowl or cup0
- Pancakes, cakes and bakes½ teaspoon a bake0
- Custard or ice cream1 teaspoon a batch of about 500 ml0
03 Your rhythm
About 0 g a month.
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4.8out of 5
73 verified reviews
First I would like to credit you on the presentation of this little goodie. It looks as beautiful in person as it does in real life. The flavours, well they speak for themselves. I bake with this every other day and each time I am giving my guests a little treasure.
Never tried indonesian vanilla before! I wanted to try something different to bring out a different flavors in my panacotta. These ground Bourbon beans did just that. So creamy and chocolatey. I'll be back for more soon!
This was just what I was looking for. Perfect as a replacement for vanilla extract. Ive been using them for my home baked cakes for the past month and the flavours just seem to get better and better!
From our farms
See it for yourself.
Everything above was drawn. This is the real thing: our growers, our curing yards and the hands that sort every pod.
09 · Measured
The numbers behind the flavour.
Natural vanillin, moisture, cure and shelf life for this powder, with its safety results beneath.
- Species
- Vanilla planifolia
- Origin
- Indonesia
- Appearance
- Ground whole vanilla beans
- Colour
- Dark brown
- Flavour additives
- None
- Allergens
- None declared
- GMO
- GMO free
- Process
- Sun dried · nitrogen frozen · ground
See the microbiology.
- Plate count
- ≤ 10³ cfu/g
- Yeasts
- ≤ 10² cfu/g
- Moulds
- ≤ 10² cfu/g
- Coliforms
- Not detected
- E. coli
- Not detected
- Salmonella
- Absent in 25 g
Vanil A Bean · Bourbon Series
The whole bean, by the spoonful.
In a glass jar with a gold lid.
Bourbon Series · Single origin · Traceable
Grade A Bourbon Vanilla Powder
Grade A Planifolia · Bourbon-cured · Ground whole bean · Papua, Indonesia
Free worldwide delivery
· 30-day replacement / refund guarantee
What people ask before their first jar.
Ground whole Grade A Vanilla planifolia beans, Bourbon cured, from Indonesia. No flavour additives and no artificial colour.
The cured Grade A beans are dried in the sun to about a quarter water, frozen with nitrogen to keep their aroma, then ground, seeds and pod together, into a fine powder.
Yes. These are the same Grade A beans we sell whole, simply ground. Beans used to make extract are not used for the powder.
On smallholder farms in Papua, Indonesia. The flowers are pollinated by hand and the beans stay on the vine for around nine months before harvest.
They are harvested green, then cured by the Bourbon method: heat, sweating, drying and conditioning, over 10 to 12 weeks.
Bourbon refers to the curing tradition and historical classification associated with Vanilla planifolia from the former Bourbon islands. It does not mean the vanilla contains bourbon or alcohol.
As a guide, ½ teaspoon of powder replaces 1 teaspoon of vanilla extract. A pinch is enough for a bowl or a cup, ½ teaspoon for a batter, and 1 teaspoon for about 500 ml of custard or ice cream. Adjust to taste.
No. It is ground vanilla, not an extract, so it disperses rather than dissolves. In clear or thin liquids you will see fine specks.
Keep the jar closed, away from heat and direct sunlight, at 16–27 °C. Do not refrigerate.
Two years, closed and stored as above.
None are declared: no gluten, dairy, egg, soy, nuts, fish, shellfish, sesame or sulphites. It is also GMO free.
Yes. It is made to a specification for natural vanillin and microbiological safety; the results are in the Measured section above.