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Vanilla
Organic
Madagascar
After harvest, it takes three months to obtain shiny, black-brown vanilla beans. During this time, the pods are washed at high temperature, fermented for six weeks and then dried for two months – all by hand, all locally. The end result is a high-quality product that supports the local economy in the country of origin and that you will enjoy at home.
Use & preparation
- Don't throw the pods away once you've used the seeds. Place them in a jar and cover in sugar to make your own vanilla sugar.
- Use vanilla in your baking, like in these almond muffins.
Storage & shelf life
When properly stored, vanilla can keep for several years – usually even after the best-before date. Store the vanilla in a cool, dry place away from light. Use a tightly sealed container to protect the pods from outside odours.
| Nutrition table per 100g | |
|---|---|
| Energy | 909kJ/217kcal |
| Fat | 11.7 g |
| thereof saturated fatty acids | |
| Carbohydrates | 29.2 g |
| thereof sugar | |
| Protein | 6.2 g |
| Salt | 0 g |