{"product_id":"poudre-de-vanille","title":"Vanilla powder","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eBourbon vanilla powder from Madagascar: the power of the whole bean, in powder form\u003c\/h3\u003e\n\u003cp\u003eOur vanilla powder is made by grinding whole Bourbon planifolia vanilla beans from Madagascar, cured and then dried. Nothing is added or removed: the skin, the pulp and the seeds are kept together. This integrity is what gives it its power: you are not working only with the bean’s caviar, but with all of its aromatic compounds.\u003c\/p\u003e\n\u003cp\u003eUnlike a bean, the powder requires neither infusion nor resting time. It disperses directly into the preparation and releases its aroma immediately.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eWhy choose vanilla powder\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNo infusion: the aroma is available right away, with no preliminary step.\u003c\/li\u003e\n\u003cli\u003eIt adds neither water nor fat, which is valuable in a chocolate, a ganache or a dry mix, where the slightest liquid is a problem.\u003c\/li\u003e\n\u003cli\u003eIt holds up to baking: where an extract evaporates in the oven, the powder stays.\u003c\/li\u003e\n\u003cli\u003eDosing by weight, consistent from one batch to the next.\u003c\/li\u003e\n\u003cli\u003eThe fine black seeds remain visible in the preparation.\u003c\/li\u003e\n\u003cli\u003eZero waste: the whole bean is used.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA vanilla from the Sava region, in Madagascar\u003c\/h3\u003e\n\u003cp\u003eThis powder comes from our Bourbon planifolia vanilla beans from Madagascar, grown in the Sava region, in the northeast of the island, where the hot, humid climate and the soils shape the character of the beans. After harvest, the vanilla is cured slowly according to traditional Malagasy know-how: this long time builds the structure of the aromas and gives them depth.\u003c\/p\u003e\n\u003cp\u003eThe powder carries the signature of this origin: a round, indulgent vanilla, with buttery, chocolatey and caramelized notes, and a hint of ripe fruit reminiscent of plum. Grinding makes it more direct.\u003c\/p\u003e\n\u003cp\u003eWe buy this vanilla direct, from the Malagasy growers we work with.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eHow to use vanilla powder\u003c\/h3\u003e\n\u003cp\u003eIt replaces the scraped bean wherever infusion is not possible or not desirable. In pastry: sablé doughs, loaf cakes, financiers, madeleines, brioches, macarons, ice creams, Chantilly cream. In chocolate making, it flavors a ganache or a coating without breaking the emulsion. For everyday use: a yogurt, a coffee, a hot chocolate, a porridge or a homemade vanilla sugar, simply by mixing it with sugar.\u003c\/p\u003e\n\u003cp\u003eIn savory cooking, it is used like a dry spice: in a marinade mix, on white fish, poultry, roasted carrots or red kuri squash.\u003c\/p\u003e\n\u003cp\u003eTo incorporate it without lumps, first mix it with the dry ingredients (flour, sugar), or loosen it in a little fat.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eDosage\u003c\/h3\u003e\n\u003cp\u003eAllow about 1 to 2 g per liter of preparation, i.e. half a level teaspoon. As the powder is more concentrated than an infused bean, start low and adjust.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eThe powder is delivered in a zip pouch, like our vanillas. Close it tightly after each use and store the powder away from air, light and heat.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“In pastry, I always found it a shame to throw away a bean after using it: a large part of the aroma is in the skin, not just in the seeds. Powder solves this problem because you use the whole bean. I chose Bourbon vanilla from Madagascar because it is the most versatile vanilla I work with myself, and because its power stands up very well to grinding.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"15 g","offer_id":58821268046088,"sku":null,"price":6.0,"currency_code":"EUR","in_stock":true},{"title":"30 g","offer_id":58820046487816,"sku":null,"price":10.0,"currency_code":"EUR","in_stock":true},{"title":"125 g","offer_id":58821268013320,"sku":null,"price":31.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/poudre-de-vanille-gousses-moulues.jpg?v=1789991463","url":"https:\/\/galand-vanille.com\/en\/products\/poudre-de-vanille","provider":"Galand Vanille","version":"1.0","type":"link"}