Dessert spice

Real vanilla is probably the most important dessert spice of all: it rounds off creams, ice cream and bakes and gives them a warm, natural depth you can taste straight away. Here you'll find the Gourmet vanilla pod (3 g) – genuine Tahitian vanilla with a floral, fruity profile, ideal for crème brûlée, panna cotta, vanilla custard, ice cream and every recipe in which the fine black specks of the seeds should be seen and tasted.

How to get the most out of a vanilla pod

• Split and scrape: slit the pod lengthways with a sharp knife and carefully scrape out the seeds with the back of the blade.
• Infuse: heat the seeds and the pod together in milk or cream and leave to infuse for a few minutes – the pod releases extra flavour. Remove it before you carry on.
• Waste nothing: rinse the used pod, let it dry thoroughly and pop it into a jar of sugar. After one to two weeks you'll have homemade vanilla sugar.
• Store it properly: keep vanilla pods airtight in a cool, dark place so they stay supple and keep their aroma.

Frequently asked questions about vanilla pods

Vanilla pod or vanilla sugar – what's the difference?

The pod contains the pure spice with its characteristic black seeds. Vanilla sugar, on the other hand, is sugar flavoured with vanilla or vanillin. If you want an intense, natural vanilla flavour, choose the pod – for crème brûlée, vanilla ice cream or a delicate custard sauce, for example.

Can I also use the vanilla pod in doughs and cookies?

Yes. The scraped-out seeds can be stirred straight into butter, sugar or dough – for Swiss Mailänderli butter cookies, vanilla crescents, sponge cake or buttercream. In that case don't bake the empty pod; use it for vanilla sugar or to flavour milk instead.

Fruit purées, gelling agents and flavourings for your desserts are waiting in our Dessert ingredient category. Basic cream recipes are on our blog: Basic recipes.