Ndali Vanilla - fairtrade vanilla from western uganda

Vanilla growing

‘Ndali Vanilla is some of the best I have ever come across... The scent is rich and intense, and the flavour deep, long lasting and absolutely true’

Hugh Fearnley-Whittingstall

Our vanilla in the image above has exploded in vanillin crystals and is incredibly rare. Less than 8% of our cured crop will ever develop these iridescent downy beauties. But as a small fanatical producer this is what we are best at: producing artisanal batches of the strongest vanilla in the world. Nowhere at retail will you see crystals like these exploded on vanilla beans in profusion.

Vanilla beans covered in vanillin crystals are the champagne and truffles of vanilla

The presence of crystals means the vanilla is exceptionally high in vanillin: the mark of vanilla strength. Vanillin is the compound responsible for the typical aroma we associate with vanilla and will only form when the beans are exceptionally ripe – harvested when they are turning yellow, or beginning to split at the tip; and when they are then cured with sensitivity to nurture the vanillin.

The rare white or iridescent crystals can look like an explosion of downy frost, fine hairs, or shards of fibreglass. Do not confuse them with mould which looks quite different and will often emerge on vanilla harvested prematurely, or which has been poorly conditioned during curing.

It is around these crystal beans, our pride and joy, that we put together our Ndali Vanilla extract and vanilla powder, and Ndali Vanilla Intense tubes.

And that’s why our vanilla powder sometimes sparkles with tiny ‘diamonds’.

And that’s why our vanilla extract has no fortifying sugar in it, yet has a purer butterscotch sweetness of its own, and why it has a bright ochre red colour, imparted by the very ripe vanilla beans.

Chefs and foodies’ endorsement of Ndali vanilla. Scroll over the images to see more…

‘Ndali Vanilla powder has a very elegant vanilla flavour, not too strong and not too over-powering of other ingredients making it perfect for chocolate making.’

Chika Watanabe

Chika Watanabe is an award winning chocolatier and former head chocolatier at Melt, London’s famous chocolate boutique. In her own words: ‘My inspiration comes from Japan – where ancient tradition and new technology work together. I combine this with the European art of fine chocolate. I want to create something new, a style of chocolate that London has never seen before. http://www.chikawatanabe.co.uk

‘I love the Ndali pure vanilla extract for a more subtle flavouring or to use the beans and steep them in a custard or swiss meringue or roasted fruits. I think the powder is fantastic for flavouring things that can’t be steeped however, like vanilla frosting/icing.’

Claire Ptak

Claire Ptak runs the bakery-cafe, Violet, based in East London. Best known for American-style cupcakes, Violet sells out nearly every Saturday at its stall on Broadway Market. Claire Ptak is also a food stylist, food writer and food developer, and author of four cookbooks including The Violet Bakery Cookbook. http://www.violetcakes.com

‘Lulu Sturdy’s Fair-Trade- and Organic-certified farm in Africa grows what we consider some of the finest vanilla on earth. The beans are rich, full-flavored, and exude a heady scent with notes of jasmine and honey. We use Ndali Estate’s incredible vanilla to make Ndali Estate Vanilla Bean, a voluptuous vanilla ice cream like no other.’

Jeni Britton Bauer

Jeni Britton Bauer founded Jeni’s Splendid Ice Creams in 2002 - a sensational highly applauded artisan ice cream business which has grown to 23 scoop shops in the US. She is author of three cookbooks, including the James Beard Award-winning Jeni’s Splendid Ice Creams at Home. Jeni has been making ice creams professionally for nearly two decades. http://www.jenis.com

‘We have been using Ndali Vanilla in the River Cottage kitchen for some weeks now, and I can confidently say it is some of the best I have ever come across. The pods arrive beautifully supple and are bursting with tiny sticky seeds. The scent is rich and intense, and the flavour deep, long lasting and absolutely true.’

Hugh Fearnley-Whittingstall

A talented writer, broadcaster and campaigner, Hugh Fearnley-Whittingstall is widely known for his uncompromising commitment to seasonal, ethically produced food and has earned a huge following through his River Cottage TV series and books. Hugh established River Cottage HQ in 2004, where visitors can take a variety of courses; he has a weekly column in the Guardian newspaper. http://www.rivercottage.net

‘At last! A pinch of my favourite vanilla is here at my fingertips. With the sweet, subtly sexy luxury of Ndali vanilla easily to hand, my sauces, desserts, salt and sugar – even mayonnaise! – enjoy the evanescent aromatic lift that only the world’s best vanilla provides.’

Kevin Gould

Kevin Gould is a multi award-winning journalist, author, broadcaster and photographer. He travels extensively, among other things writing about and photographing food and exotic places for the Guardian, The Financial Times and the world’s loveliest food magazines.

‘Ndali Vanilla has an intensity of flavour that really stands out from other vanillas – the powder is an ingenious new way to extract all the flavour quickly and easily.’

Mark Hix

Mark Hix is an English chef and restauranteur. He has opened a number of restaurants including the distinguished Hix Oyster and Chop House in Smithfield, London, all to great critical acclaim. He created marshmallows with the Ndali Vanilla powder and the dish is on the menu at Hix Belgravia.

‘I really like the powdered vanilla – it does taste different (to me) – warmer, spicier, somehow. Delicious.’

Xanthe Clay

Xanthe Clay studied at Leiths School of Food and Wine before setting up and running the kitchen at Bath’s fashionable Raincheck Bar. She is the main food columnist for The Daily Telegraph Weekend and is a contributor to Olive and Good Food magazines. @xantheclay

‘Loved Ndali Vanilla Powder – made pannacotta using it as well as custard and found it easy to use, very strong in flavour and less faff than using a whole pod.’

Ravinder Bhogal

Ravinder Bhogal is an award-winning food writer, journalist, stylish and television personality who was propelled into the culinary limelight when crowned Britain’s New Fanny Cradock by Gordon Ramsay on Channel 4’s The F Word.

‘We’ve worked very hard to keep the essence of the great ingredients we work with at Pollen Street Social, and not to mask them. Ndali Vanilla Powder is one such ingredient. Its flavour, aroma and texture are exceptional, and it’s a joy to work with.’

Jason Atherton

After working under a series of well-known chefs – Pierre Koffman, Nico Ladenis, Marco Pierre White and Gordon Ramsay – Jason opened his own restaurant, Pollen Street Social in London, in 2011. Recognised for his unique creative flair, Jason appears regularly on British TV food shows and writes for The Guardian and The Sunday Times. http://www.jasonatherton.co.uk