Vanilla & tonka bean
There are 23 products.
Real vanilla is the most important spice in pastry, whether as whole vanilla pods, extract, paste or powder. Which form works best depends on the recipe. In this category you will find Bourbon vanilla pods from Madagascar, including organic ones, Tahitian vanilla, gourmet pods, vanilla seeds, extract, paste and powder, as well as tonka beans.
Bourbon or Tahitian?
Madagascar Bourbon vanilla is the classic: rich, sweet and creamy, ideal for custards, ice cream, crème pâtissière and baking. Tahitian vanilla comes from a different vanilla species; its plumper pods give a floral, fruity aroma with hints of cherry and anise. It shines in desserts that are barely heated, such as panna cotta, whipped cream or fruit salad.
Pod, extract, paste or powder?
- Vanilla pods: slit lengthways, scrape out the seeds with the back of a knife and infuse seeds and pod in milk or cream. Rinse and dry the scraped pod, then bury it in sugar to make your own vanilla sugar.
- Extract and paste: easy to measure; the paste contains visible seeds. As a rough rule, 1 pod equals about 1 teaspoon of paste or extract, though strength varies by product. Colourless extract will not tint pale creams or icings.
- Powder and seeds: ideal for doughs, biscuits and dry mixes, as they add no liquid.
Using tonka beans
Tonka beans smell of vanilla, almond, caramel and woodruff. Grate them finely like nutmeg, or infuse a bean in milk or cream and then remove it; once dried, it can be used again. As they contain coumarin, use them sparingly: half a bean or less is usually enough for one recipe.
Frequently asked questions about vanilla and tonka beans
How should I store vanilla pods?
In an airtight container, in the dark and at room temperature – not in the fridge. That way they stay supple and aromatic.
Can I reuse a vanilla pod?
Yes. After infusing, rinse and dry it, then use it for vanilla sugar or to flavour a syrup until it has almost no scent left.
What goes well with tonka beans?
They pair especially well with chocolate, ganache, crème brûlée, ice cream and coffee desserts, either complementing vanilla or adding a warm, slightly spicy note.
See also: Food flavouring · Spices & spice blends · Spices for baking