{"product_id":"vanille-madagaskar-5","title":"Vanilla Planifolia MDG","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanille Planifolia Madagascar, the Bourbon vanilla as a benchmark\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBourbon vanilla from Madagascar is regarded as the benchmark among vanilla varieties. Fully ripe harvested, traditionally fermented and slowly dried pods of \u003cem\u003eVanilla planifolia\u003c\/em\u003e with an intense, creamy aroma. We sort and pack them in our workshop in Klingenberg am Main. Two pods per pack.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFull-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.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eClassic crème brûlée in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHeat 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.\u003c\/li\u003e\n\u003cli\u003eWhisk five egg yolks with 80 g sugar until creamy and slowly stir in the warm cream.\u003c\/li\u003e\n\u003cli\u003ePour the mixture into ramekins and set in a water bath at 150 °C for about 50 minutes.\u003c\/li\u003e\n\u003cli\u003eChill and, before serving, sprinkle with brown sugar and caramelise.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eReal Bourbon vanilla (Vanilla planifolia) from Madagascar\u003c\/li\u003e\n\u003cli\u003eFull-bodied, sweet, slightly woody with a buttery depth\u003c\/li\u003e\n\u003cli\u003eWhole pods with plenty of seed, two per pack\u003c\/li\u003e\n\u003cli\u003eSorted and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a balsamic, soft Bourbon note try our \u003ca href=\"\/en\/products\/vanille-komoren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Komoren\u003c\/strong\u003e\u003c\/a\u003e, for a creamy-sweet, slightly fruity profile the \u003ca href=\"\/en\/products\/vanille-alor\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia IDN\u003c\/strong\u003e\u003c\/a\u003e from the island of Alor. For warm, spicy desserts combine it with our \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Bourbon vanilla?\u003c\/strong\u003e\u003cbr\u003eBourbon 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePlanifolia, Tahitensis or Pompona - which vanilla should I use?\u003c\/strong\u003e\u003cbr\u003eThe Planifolia is the classic, creamy Bourbon vanilla for crème brûlée, ice cream and baking. Floral and perfumed and ideal for fruity desserts is the \u003ca href=\"\/en\/products\/vanille-tahiti-l\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Tahitensis\u003c\/strong\u003e\u003c\/a\u003e, while the spicy \u003ca href=\"\/en\/products\/vanille-pompona\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Pompona\u003c\/strong\u003e\u003c\/a\u003e with its tobacco note also refines savoury dishes such as fish and curries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many pods are included?\u003c\/strong\u003e\u003cbr\u003eTwo carefully selected vanilla pods per pack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use the vanilla pod?\u003c\/strong\u003e\u003cbr\u003eSlit 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store vanilla correctly?\u003c\/strong\u003e\u003cbr\u003eAirtight, cool and dark. The pod then stays supple and aromatic for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Bourbon vanilla?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"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.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Planifolia, Tahitensis or Pompona which vanilla should I use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"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.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How many pods are included?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Two carefully selected vanilla pods per pack.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use the vanilla pod?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"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.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store vanilla correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Airtight, cool and dark. The pod then stays supple and aromatic for a long time.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564674617610,"sku":"23429","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vanille_madagascar-144712.jpg?v=1736523082","url":"https:\/\/altesgewuerzamt.live\/en\/products\/vanille-madagaskar-5","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}