Organic Fairtrade Madagascan Vanilla 2 Pods Card

Two pods of Steenbergs Organic Fairtrade Madagascan vanilla in Steenbergs new bright shelf-ready packaging.  Vanilla is a truly aweswome spice, with a sultry, rich aroma, full of wonderful deep flavours.  Grown in Northern Madagascar, vanil...

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  • Flavours: Sweet
  • Cuisines: British, European, Indian, Mexican, Middle Eastern
  • Ingredient features: Fairtrade, Organic, Salt free, Sugar free, Vegan

Nutritional information

  • Values per 100g:
  • Energy 286kCal; 1047kJ
  • Fat 8.1g
  • Carbohydrates 48.4g
  • Protein 5.1g
  • Values per 3g or 1 vanilla pod:
  • Energy 9kCal; 31kJ
  • Fat 0.2g
  • Carbohydrates 1.5g
  • Protein 0.2g

Organic Fairtrade Madagascan Vanilla 2 Pods Card details and description

Two pods of Steenbergs Organic Fairtrade Madagascan vanilla in Steenbergs new bright shelf-ready packaging.  Vanilla is a truly aweswome spice, with a sultry, rich aroma, full of wonderful deep flavours.  Grown in Northern Madagascar, vanilla growers still use traditional farming methods on small plots of 25 vines. After pollinating each blossom by hand, the fresh green beans are left to grow slowly in their own time. When ready and not a moment before, the freshly harvested green beans are blanched in boiling water.  The characteristic flavous of Steenbergs Organic Fairtrade Vanilla Pods develop through a process of "sweating" for about 14 days, followed by slow conditioning period of circa 3 months for the flavours fully to mature.  Vanilla is ideal for custards and puddings - simply slice a vanila pod lengthways and put it into your dish to release the flavours. Or scoop out half the seeds from a bean to replace 1 teaspoon of essence in cakes or ice cream.  Why not try some organic Fairtrade vanilla seeds in your coffee for a real vanilla latte?

Vanilla is the seed pod of a Mexican orchid and Steenbergs "core" organic vanilla comes from Madagascar. After picking, vanilla goes through a post-harvesting process of fermentation. During this process, the organic vanilla pods develop a rich, mellow, intensely perfumed aroma with hints of liquorice or tobacco matched by a delicate, fruity or creamy flavour.Steenbergs organic vanilla may also have hints of raisin or prune or smoky, spicy notes.The flavours and aroma of organic vanilla pods come from vanillin as the major flavour component as well as over 250 additional trace flavour components.It is these subtle variations in relative amounts of aromatic aldehydes, esters, oils, organic acids and resins as well as the vanillin that creates the individuality of organic vanilla pods.No scientist can duplicate the individuality of vanilla.

Vanilla comes from several species of orchid, including predominantly Vanilla planifolia which is the plant for Steenbergs Bourbon vanilla. Vanilla planifolia is a tropical climbing orchid that has succulent 1-2cm (0.33-0.75cm) diameter stems and reaches 10-15m in length/height (30-50ft) by climging to host trees with long aerial roots when in the wild. In farmed situations, vanilla is grown along frames. Vanilla has large, flat tear-shaped leaves ranging from 8-25cm long (3-10 inches) and getting 2-8cm in width (0.75-3 inches). Vanilla planifolia bears a slightly fragrant, pale greenish flower that is yellow-lipped and averages around 8-10cm in diameter (4-10 inches). The bean like capsules that form after flowering are cylindrical and slightly curved, reaching 10-25cm in length (4-10 inches). Photos of vanilla vines growing can be found at: vanilla flower, vanilla beans and vanilla leaves.

The post-harvest processing is labour intensive and takes a long time. The tasteless green beans are laid in boxes and put into a boiling water or a wood-fired kiln to start the curing and drying process, during which the many volatile oils develop via natural enzymatic processes. After an initial boiling or about 24 hours in the kiln, the vanilla beans are spread out into the sun to absorb the heat, then at the end of the day, they are wrapped in blankets or straw mats and laid out to sweat on multi-tiered racks in a large shed or in the eaves of a family's house. The vanilla beans are processed like this each day for several weeks until the beans develop a deep brown colouration. Then the vanilla beans enter a 3 month conditioning period. Every few days, the vanilla beans are massaged either in a circular (for Madagascan vanilla) or lengthways mode (for Indian vanilla) to create a more flexible pods. As for saffron, the yields are relatively small with 5kg (11lb) of fresh green beans yielding about 1kg (2.2lb) of cured vanilla after 9 months of processing. For a photographic journey of the life of vanilla, see our blog and for more on vanilla visit Gernot Katzers Spice pages.

Organic Fairtrade Vanilla from Steenbergs is a sweet and pungent spice that has a particular affinity for dairy and milk dishes, but can also be used within poultry and pork seasonings very successfully, particularly where a sweet, sugar-based glaze is being used. Vanilla beans are classically used to flavour custards and ice creams, or poached fruits. More unusually, it works really well with chicken or pork dishes. For further inspiration, try the BBC website.

Steenbergs organic Fairtrade vanilla is part of the Steenbergs range of over 400 organic spices, blends and seasonings, organic peppers, organic chilli, organic herbs, bakery ingredients and flavoured sugars. For your local stockist follow the link or call 01765 640 088 or email

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