{"product_id":"vanille-planifolia-4","title":"Vanilla Planifolia, ground","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround Vanille Planifolia, ground Bourbon vanilla for baking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFully 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.\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\u003eSweet 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.\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\u003eExcellent 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanilla kipferl in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 200 g flour, 100 g ground almonds, 70 g sugar and 1 tsp ground Vanille Planifolia.\u003c\/li\u003e\n\u003cli\u003eAdd 200 g cold butter and quickly knead into a smooth shortcrust dough, then chill for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eShape the dough into rolls, divide into pieces and bend into little crescents.\u003c\/li\u003e\n\u003cli\u003eBake at 180 °C for 10 to 12 minutes and roll in vanilla icing sugar while still warm.\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\u003eGround Bourbon vanilla (Vanilla planifolia)\u003c\/li\u003e\n\u003cli\u003eSweet, dark-aromatic and evenly soft\u003c\/li\u003e\n\u003cli\u003eGround and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for baking, patisserie and desserts\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\u003eIf you prefer to scrape out fresh seeds, reach for a whole pod - such as the \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e from Madagascar or the \u003ca href=\"\/en\/products\/vanille-komoren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Komoren\u003c\/strong\u003e\u003c\/a\u003e. 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 ground Vanille Planifolia?\u003c\/strong\u003e\u003cbr\u003eA fully ground, dried Bourbon vanilla pod (Vanilla planifolia). Pure vanilla powder without additives, not to be confused with sugared vanillin sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use ground vanilla for?\u003c\/strong\u003e\u003cbr\u003eFor 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGround vanilla or a whole pod - which should I use?\u003c\/strong\u003e\u003cbr\u003eGround vanilla stirs straight into dough, sugar and creams without scraping and spreads evenly. A whole pod such as the \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e is better when you want to infuse seeds and pod in milk or cream. For quick baking the powder is more practical.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the vanilla powder?\u003c\/strong\u003e\u003cbr\u003eA knife tip per dough or cream is usually enough. Ground vanilla is intense, so start sparingly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does the vanilla speckle pale dishes dark?\u003c\/strong\u003e\u003cbr\u003eBecause the whole pod is ground in. The fine dark specks are real vanilla seed and a mark of quality.\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 ground Vanille Planifolia?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"A fully ground, dried Bourbon vanilla pod (Vanilla planifolia). Pure vanilla powder without additives, not to be confused with sugared vanillin sugar.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use ground vanilla for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"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.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Ground vanilla or a whole pod which should I use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"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.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the vanilla powder?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"A knife tip per dough or cream is usually enough. Ground vanilla is intense, so start sparingly.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does the vanilla speckle pale dishes dark?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Because the whole pod is ground in. The fine dark specks are real vanilla seed and a mark of quality.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564677107978,"sku":"23445","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vanille_planifolia-327999.jpg?v=1736522869","url":"https:\/\/altesgewuerzamt.live\/en\/products\/vanille-planifolia-4","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}