Vanilla beans milled to a fine vanilla powder, bursting with vanilla seeds
Ideal for juices, smoothies, mueslis, raw chocolate and eat-clean living, it is the most versatile and potent way to use pure vanilla
Notes of smokey dates, honey, musk & butterscotch
Endorsed by UK chef-restauranteurs Jason Atherton and Mark Hix
Cured & milled in small artisanal batches on Ndali Estate in Uganda
Add vanilla powder to smoothies, juices, homemade muesli and almond milk
Use in recipes for scones, waffles, biscuits, cakes & ice cream
Put a pinch in salt & sprinkle over fried mushrooms, sliced tomatoes, or salt the rim of a cocktail glass
Add to sugar, whipped cream, dressings, sauces & homemade yoghurt
Sprinkle in drop scone mixes, poached pears, stewed fruit, jams, fruit crumbles and coulis
Ndali Vanilla 40 Powder is ‘everything vanilla bean’ – skin, seeds, fleshy pulp – finely milled. Forty milled vanilla beans in one packet. It is the most versatile and potent way to use pure vanilla, giving the wonderful visual effects of the seeds, unlike with most vanilla extracts, yet it’s 100% pure: no sugar, no gum, no carrier, no fibre. Because of this (no alcohol, no sticky paste) its gathered an underground following among juicers, smoothie fanatics and healthfood lovers as a vibrant, warm, umami kitchen-cupboard essential.
Chefs Love the Taste...
‘Ndali Vanilla Powder... its flavour, aroma and texture are exceptional, and it’s a joy to work with.’Jason Atherton, food writer, chef & restauranteur
‘I really liked the powdered vanilla... it does taste different to me – warmer, spicier, somehow. Delicious.’ Xanthe Clay, food columnist for the Daily Telegraph Weekend
... and its Versatility
‘Loved Ndali Vanilla powder – made panna cotta 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, food writer, journalist & TV personality
It’s more concentrated than average gourmet beans because the beans have to be dried down to a much lower moisture content to make the vanilla powder. Since it is a dry product, the notes are more subdued: earthy, peppery – but burst out when added to food: honey, butterscotch, musk and smokey dates.
Why Mill Vanilla Beans?
Much of the flavour of the vanilla bean is in the skin, not in the seeds alone. When using a whole bean it can be hard to capitalise on this – eg in smoothies, juices, mueslis and icings; and even in porridge or panna cottas where the bean doesn’t get long to infuse versus a slow-baked fruit crumble.
HOW TO USE IT
1tsp = 1 extra strong vanilla pod
Use ¼ - 1tsp of vanilla powder in any recipe requiring vanilla beans, extract or flavour
When using at low temperatures or uncooked (eg its great in icings), beware of using too much
If using in custard, use only a small pinch, otherwise the strength of the vanilla powder rounds over and masks the subtly and depth of the dairy and egg, and the custard will loose its bright yellow; for a yellow custard you may prefer to use whole beans or extract
Handy hint: a pinch works fantastically well to give a warm lift to juices and smoothies