Bourbon vanilla powder 10g

This specific variety of vanilla is one of the most prized and sought-after. It produces a rich and creamy taste, with sweet nuances and a woody background note, which make it a favorite choice for many chefs. The aroma is intense, ideal for flavoring in an exotic and enveloping way. It adds depth to all the dishes in which it is introduced, for a unique sensory experience, suitable for the most sophisticated and tasty culinary creations. It is versatile, because its complex flavor can make it a surprising ingredient for desserts and savory dishes.

The characteristics of Bourbon Vanilla

It is considered one of the highest quality varieties of vanilla, thanks to the organoleptic qualities of its oily and large fruits. The pods treated according to a precise method of fermentation and drying, have a high concentration of natural vanillin, greater than other varieties: its percentage is on average about 2%, and can reach 2.4%. Vanillin, along with other compounds, gives Bourbon vanilla a strong aromatic and flavorful profile, which distinguishes it from other types of vanilla. The processing done according to the Bourbon method allows for a spice with a concentrated flavor and distinct notes; a perfect balance between sweetness and body - associated with this vanilla. Because of its complexity, it pairs equally well with both sweet and savory dishes - an adaptability not often found in other spices. The cost of the Bourbon variety is high, among the most valuable spices in the world - because the process of extracting vanilla is very laborious and long. All stages, from cultivation to harvesting, fermentation and storage, are done by hand without the use of machinery, fertilizers or pesticides. As for Bourbon vanilla powder, it comes from already dried pods, ground to obtain a fine powder, ideal for sprinkling this spice on foods.

Beneficial properties of vanilla

The Bourbon variety has all the benefits common with other types of vanilla, but shows a rich dose of vanillin - the most important active ingredient. Vanilla is known for various antioxidant properties linked to polyphenols, vanillin and vanillic acid contained in the berries or pods. These compounds act in an antioxidant sense against the action of free radicals on our cells; they help prevent premature aging of cells, also slowing down the formation of harmful substances, which cause cellular damage. Some studies on vanilla focus on its useful properties for carbohydrate metabolism, which could help the body in managing sugars and lipids in the blood. In aromatherapy, vanilla aroma is used with a calming effect to promote rest and sleep, reducing stress and improving good mood. This property is also useful for alleviating nervous hunger, since the use of vanilla bean powder extract in food increases the perception of sweetness; for this reason, it can be an aid in reducing the addition of other sugars in foods and drinks. For external use, vanilla is also used for hair beauty: mixed with a little natural oil (for example coconut oil) and can become a useful hair care treatment.

Buy our Bourbon vanilla 

Bourbon vanilla generally has a higher price than other varieties of vanilla, due to its exceptional quality and long and meticulous processing methods. In addition, the powdered version is highly sought after for its practicality in the kitchen. You can find this spice available in our online spice shop Natura d'Oriente, selected from crops that use organic farming practices, free of pesticides and harmful substances. You can buy Bourbon vanilla powder, in packs weighing 10 g.

How to use Bourbon vanilla?

We know that its flavor and aroma are highly appreciated as precious rarities in the kitchen; also for the complex taste suitable for sweet and savory recipes. It gives intensity to the preparations and evokes its tropical origins with a note considered "intriguing" (in the kitchen as in cosmetics), which is perceived at the end, giving depth and full-bodied consistency to the dish or drink. Revealing itself slowly with its sweetness, this variety of vanilla is perfect for creating surprising desserts, loved by connoisseurs to involve the palate to the full. In the most savory cuisine, Bourbon vanilla shows its flexibility, inserting a particular depth of flavor. It releases a woody note that does not make it sweetish and unpleasant - as classic vanilla can sometimes do in savory recipes. It is important to evaluate the cooking, because the intensity and duration of theheat can affect the final flavor of Bourbon vanilla. The powdered version of Bourbon vanilla is even more popular, for its convenience of immediate use on foods and in doughs. The ground pod is easier to measure in the kitchen, especially in baking. Bourbon can replace other varieties of vanilla in most recipes. However, it is important to adjust the amount used based on the variety you are replacing, as some types of vanilla have a stronger or more delicate flavor profile than Bourbon.

Recipes with vanilla powder

Desserts: Ground Bourbon vanilla pods are a key ingredient in sweet recipes including classic vanilla ice cream, cheesecake, flavored pastries, puddings, desserts and fruit-based desserts, salted caramel, compotes, jams and chutneys. It is used in powder form in cake mixes, plum cakes, cookies and baked goods.
Creams: It is a popular ingredient in custards, crème brulée and the famous Bourbon vanilla cream - used to add a fragrant and creamy touch to coffee. It can flavor vanilla-infused whipped cream. To create vanilla paste, ground seeds are mixed with sugar syrup.
Drinks: Bourbon vanilla bean powder is a flavorful addition to many drinks. It is used to create flavored syrups, liqueurs, cocktails. A pinch of vanilla powder can be added to smoothies, warm milk, coffee, hot chocolate, beer.
Savory recipes: It can be used to enhance the flavor of sauces, marinades and glazes, to which Bourbon vanilla gives depth and a complex flavor, not overly sweet. Vanilla can be added to butter, cream and milk to include the mixture in soups and sauces. With creativity, you can dose a pinch of Bourbon vanilla on seafood, meat dishes, curries, risottos, tomato salads and vegetables.
Combinations: Bourbon vanilla pairs well with citrus fruits (lemon, orange) that enhance its warm and floral notes. It is combined with other spices such as cinnamon, nutmeg, anise, cloves, ginger, cardamom and chili pepper - to balance the flavors with different spicy layers.

The Recipe: Vegan vanilla sauce

Ingredients 250 ml almond milk - 10 g cornstarch - 2 tablespoons maple syrup - ½ teaspoon Bourbon vanilla powder - 1 pinch turmeric powder

Preparation Mix the cornstarch with 4 tablespoons of plant-based milk. Pour the remaining milk and vanilla into a saucepan, bring to the boil. Add the cornstarch, turmeric and maple syrup. Boil for 2 minutes on low heat. Stir continuously with a whisk until you get the desired consistency for the vegan vanilla sauce. Serve warm and, if desired, sweeten slightly with maple syrup.

Where does Bourbon Vanilla come from?

Also known as Bourbon-Madagascar vanilla, this specific variety of vanilla always comes from the main plant, Vanilla planifolia of the Orchidaceae family. The original plant grew spontaneously on the east coast of Mexico, cultivated over time throughout Central America and much of Brazil. Over time it has also spread elsewhere, and the most prized variety comes from the two islands in the Indian Ocean Madagascar and La Réunion - formerly known as Bourbon Island, hence the name of the precious spice. Bourbon Vanilla grown in these two territories, benefits from unique climatic and soil conditions. The islands provide a soil and climate that give Bourbon its distinctive flavor and aroma, making it a highly sought-after vanilla in the culinary world. However, today this Bourbon variety is also present in other countries with similar tropical climates, such as Mexico and Tahiti.
Its history begins in the nineteenth century, when the Mexican orchid Vanilla planifolia was planted on the island of La Réunion. Initially the plant was sterile, until in 1841 the teenager Edmond Albius discovered the secret of manual fertilization of the flowers, and gave rise to this variety. This method of manual pollination was able to produce fruit and thus led to the commercial cultivation of vanilla outside the Mexican borders. The production of La Réunion vanilla was then perfected over time, with the famous Bourbon method. The fruiting time is long, and it takes on average two years for the vanilla flower to transform into a pod. Since then, the manufacturing processes begin, which together with the cultivation times, make this spice one of the most expensive in the world together with saffron. Today the main producers of vanilla are the former French possessions such asRéunion, Comoros and Madagascar - the most important.

What distinguishes Bourbon vanilla from other varieties

This spice shows particularities in its processing, through the Bourbon method. Starting from cultivation, the plant gives fruits called berries or pods, which contain thousands of small seeds immersed in a viscous pulp. Initially odorless, through fermentation, this juice will become very fragrant - the famous fragrance used in cooking and cosmetics. To obtain this chemical transformation, the green pods are collected and blanched in hot water (around 65 °C), for 2-3 minutes (depending on the size and quality of the berries). The phase in which the pods are made to "sweat" follows: they are immediately wrapped in wool blankets or mats, and stored for 24 hours in a dark hermetic box or container. A process done to lose most of the humidity, trapping only the right amount; in this way the enzymes can act, releasing vanillin - the flavoring principle of the plant. It is in this phase that the Bourbon vanilla pods develop dark color, flavor and aroma. The third phase is natural drying. The still wrapped pods are dried in the sun for about 2-3 hours a day, placed in transpiration crates. It is a process that lasts about a week days and serves to make the pods flexible and start the right fermentation. A delicate phase, in which to maintain the humidity and stability of the vanillin. Subsequently, the pods are "aged", stored indoors for 2-3 months in ventilated rooms, so that their aroma develops fully. They will be placed in wooden crates or airtight containers, selected and classified, ready to be exported.

In local cultivations, Bourbon vanilla extract can also be obtained from the pods, infusing them in an aqueous solution with the addition of cane sugar from Madagascar. A cold mechanical process that preserves all the flavor properties of vanilla. Not to be confused with vanilla essence, which is a synthetic or imitation flavoring that is often used as a substitute for the natural extract.