Vanilla basics
Why is real vanilla so expensive?
It's among the most labour-intensive crops in the world. Each flower is pollinated by hand, and the beans then need months of curing before they're ready to use.
What does Indonesian vanilla taste like?
Expect a rich, rounded vanilla with smoky, woody notes, sometimes with a hint of chocolate. It holds up well in baking and in extract.
Which grade should I buy?
Gourmet (Grade A) for cooking and baking, Grade B or C for extract. Our grades guide has the full comparison.
What's the white crust on crystallized beans?
Natural vanillin crystals, which is what makes these beans special. Mould looks different: fuzzy and patchy, usually with an off smell. If you're ever unsure, send us a photo.
Using and storing
How do I use a whole bean?
Slice it lengthwise and scrape out the seeds with the back of a knife. Don't throw the pod away: steep it in warm milk or cream, or bury it in a jar of sugar.
How should I store vanilla beans?
Airtight, somewhere cool and dark. Don't refrigerate them, because the humidity can damage the beans.
How long do they last?
Stored airtight at room temperature, beans keep for 12–24 months. Sealed vanilla powder keeps for up to 24 months.
Can I use powder instead of extract?
Yes. It's especially useful in dry mixes, and in recipes where you don't want extra liquid.
Does your powder contain sugar or fillers?
No. It's a single ingredient: ground whole vanilla beans.
Buying in bulk
Do you sell wholesale?
Yes, from 10 kg, with samples for qualified buyers. Certificates of Analysis and private label packaging are also available. See Wholesale for details.