Ndali Vanilla Beans - 2 vanilla pods 15g

  • 2 extra long, plump, glossy, gourmet vanilla beans per tube
  • Beloved by UK celebrity chef Hugh Fearnley-Whittingstall
  • Notes of spice & warm butterscotch
  • Cured in small artisanal batches on Ndali Estate in Uganda


  • Scrape the seeds from the pod (vanilla ‘caviar’) to flavour and visually enhance whipped cream, crème anglaise or crème pâtissière
  • vanilla pods are wonderful for steeping in milk to make sauces, ice cream or milkshakes, where the creamy colours and velvety textures are enhanced by the umami flavours of the vanilla and the bespeckled magic of the black seeds
  • Either fresh or washed after steeping in a custard, pop the pods into a jar of coffee beans or sugar to infuse flavour over a few weeks
  • Add to baked fruit, poached pears or fruit crumbles
  • Drop into a pot of tea with fresh garden mint for a delicious herbal tea
  • Pop a pod into your favourite vodka or vinegar
  • Experiment with savoury dishes: pares well with fish, chicken, pork; tomatoes, potatoes, and pumpkin


“We have been using Ndali Vanilla in the River Cottage kitchen for some time 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. It particularly shines out in our panna cotta, which we serve with a lightly sweetened compote of seasonal forced rhubarb.”
Hugh Fearnley-Whittingstall

These extra long (17-21cm) vanilla beans (2 beans per pack) have been cured in small artisanal batches to develop notes of warm butterscotch, with hints of spice and honey: carefully blanched, sweated and reheated in the tropical sunshine, then slowly fermented in wooden boxes over a period of months.

Packed in a double-barrelled, printed aluminium tube, so beautiful you won’t want to send it for recycling: we’ve seen them re-used as cases for pencils, drill bits, paperclips and even the stripy tops as flower vases. 


  • Slit the pod lengthways with a sharp knife and scrape the seeds into your recipe
  • Wherever possible be sure to also steep the remaining vanilla pod in your recipe, as much of the flavour is also in the flesh of the bean
  • Handy hint: used pods can be rinsed off and popped into a jar of sugar, tea or coffee to impart a delicate aroma over a few weeks


Dimensions: 19cm x 2.2cm

Package information: re-cyclable aluminium pot

Allergen advice: dairy free, gluten free, egg free, peanut free, soy free

Storage advice: store in a dark dry place inside its original tube or in an airtight container and away from direct heat; do not refrigerate