QUICK OVERVIEW
IDEAS
DETAILS
Ndali Vanilla 6 Powder is ‘everything vanilla bean’ – skin, seeds, fleshy pulp – finely milled. Six milled vanilla beans in one pot. 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
Flavour
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
TECHNICAL DETAILS
Dimensions: 6cm x 3.5cm
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 and away from direct heat; do not refrigerate
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