Pod, powder, extract or paste: in front of the vanilla shelf, it's easy to hesitate. Yet each form has its strengths. Well chosen, it makes all the difference in your creams, cakes and festive desserts. Here is our simple guide to knowing which vanilla to use, and when.
The vanilla pod: the gourmet's choice
It is the noblest and most fragrant form. A fine Bourbon pod from Madagascar is supple, shiny and plump, full of tiny black seeds that concentrate the aroma.
How to use it: split the pod lengthwise with the tip of a knife, scrape out the seeds, then infuse the pod and seeds in a hot liquid (milk, cream) for 15 to 30 minutes, covered.
Ideal for: custard, crème brûlée, panna cotta, rice pudding, homemade ice cream.
Our zero-waste tip: never throw away a used pod. Rinse it, let it dry, then slip it into a jar of sugar: a few days later, you will have homemade vanilla sugar.
Discover our Bourbon vanilla pods
Vanilla powder: for everyday baking
The powder is made from dried pods, finely ground. It withstands baking very well and can be added directly to your recipes, without infusing.
Ideal for: shortcrust pastry, biscuits, cakes, pancake batter, homemade granola, or a pinch in your coffee.
See our Bourbon vanilla powder
Vanilla extract: the most practical
Liquid and ready to use, extract is measured by the spoonful. It is perfect when you are short on time. To preserve its fragrance, add it preferably at the end of preparation, off the heat.
Ideal for: cake batters, cookies, whipped cream, smoothies, cocktails.
Vanilla paste: the look of the pod, with added simplicity
Vanilla paste is concentrated and contains plenty of visible seeds. It gives vanilla desserts that lovely speckled look, without having to split a pod.
Ideal for: ice cream, pastry cream, ganache, macarons, cheesecakes.
For the most curious, we also offer vanilla pearls.
Handy equivalents
Your recipe calls for a pod and you only have extract? Here are some guidelines, to adjust to your taste:
| Form | Equivalent of one pod |
|---|---|
| Vanilla extract | 1 teaspoon |
| Vanilla paste | 1 teaspoon |
| Vanilla powder | ½ teaspoon |
Bourbon or Tahiti: what's the difference?
Bourbon vanilla from Madagascar is the best known. Its notes are warm, woody and indulgent, with a beautiful intensity: it is the all-round vanilla of baking.
Tahitian vanilla is more floral and fruity, with aniseed notes. It pairs wonderfully with fruit, chocolate and delicate desserts.
How to store your vanilla?
Keep your pods in their tube or in an airtight jar, away from light and heat, at room temperature. Avoid the fridge, which dries them out. Well stored, they keep their fragrance for months. Powder, extract and paste should be kept closed, dry and away from light.
Our vanilla ideas for the festive season
• A Yule log or crème brûlée with a vanilla pod
• Christmas shortbread with vanilla powder
• Hot chocolate scented with a split pod
• A jar of homemade vanilla sugar, to give as a gift
And to delight food lovers, our vanilla gift boxes are ready to give.
Frequently asked questions
Can I replace a pod with extract?
Yes: allow about one teaspoon of extract per pod. The taste will be slightly less deep, but very good in cakes.
Why is my pod covered in small white crystals?
It may be vanillin frost, natural crystals that appear on some very aromatic pods. Not to be confused with mould, which forms a fuzz and smells bad.
How many times can a pod be used?
After a first infusion, rinsed and dried, a pod can still flavour sugar, a syrup or a hot drink.
Our vanilla comes from Madagascar, where we work directly with farming families and pre-finance their harvests. A vanilla with character, and a fairer supply chain.