Vanilla is a flavoring derived from the fruits of the Vanilla orchid, a native plant of Mexico. Only vanilla originating from Indian Ocean islands such as Madagascar, the Comoros, and Reunion [formerly the Ile de Bourbon] can call itself Bourbon vanilla.
Originally cultivated by Pre-Columbian Mesoamerican peoples, Spanish conquistador Hernan Cortes is credited with introducing both vanilla and chocolate to Europe in the 1520s. In 1819 the French began cultivating vanilla on Bourbon Island, now called Reunion Island, just off the coast of Madagascar.
Vanilla is the second most expensive spice [after saffron], due to the extensive labor required to hand-pollinate and grow the vanilla seed pods. Our Vanilla Powder is 100% natural, with no sugar or alcohol added, made from the same Madagascar Bourbon Island vanilla beans as our liquid extract.
Our Vanilla Powder dissolves quickly, whether into hot or cold mixtures. This Vanilla Powder is just the thing for those who seek the rich flavor of real vanilla, without the alcohol of vanilla extract. Use Vanilla Powder in melted chocolate to prevent seizing. Excellent in whipped cream, ice cream, coffee beverages, shakes and malts.
Use Vanilla Powder in "color-sensitive" recipes, like frostings and meringues, which might darken with the use of vanilla extract, paste, or whole beans.
Try a little dash of Vanilla Powder in your next pancake or waffle batter for an extra-rich breakfast treat.