The Vanilla Bible: Ultimate Guide to Origins, Extract & Recipes NZ
🍦 Welcome to the Vanilla Masterclass.
If you are still buying those tiny, dried-up tubes of vanilla from the supermarket, we have some news: you are missing out on 90% of the flavor (and paying 300% more for the privilege).
Vanilla is the second most expensive spice in the world, right after saffron. It is "Green Gold." But like wine or coffee, not all vanilla is created equal. At SpiceBloom, we import the world's finest Organic beans directly to Auckland, so you can bake like a Michelin-star pastry chef at home.
This is your ultimate A-Z guide to choosing, using, and storing vanilla in New Zealand.
CHAPTER 1: The Flavor Profile Guide 🗺️
Which bean should you choose? It depends on what you are baking.
1. The "Ice Cream" Standard: Madagascar (Bourbon)
This is the flavor you grew up with. It is rich, creamy, and buttery. It’s the "comfort food" of spices.
- Best For: Vanilla slice, ice cream, crème brûlée, and classic sponge cakes.
- The SpiceBloom Pick: Organic Madagascar Beans (A-Grade). Ours are "Black" cured, meaning they are moist, oily, and packed with caviar.
2. The "Chocolate" Companion: Indonesia
Indonesian vanilla is cured differently, often giving it a smoky, woody, and bold profile. It doesn't fade into the background.
- Best For: Chocolate brownies, rich fruit cakes, darker spirits, and BBQ sauces.
- The SpiceBloom Pick: Premium Indonesian Beans. These are the secret weapon for a brownie that tastes "expensive."
3. The "Floral" Note: Sri Lanka
Sophisticated and subtle. Sri Lankan vanilla has notes of dates, figs, and floral blooms.
- Best For: Poached pears, fruit salads, light custards, and tea infusions.
- The SpiceBloom Pick: Organic Sri Lankan Pods.
CHAPTER 2: The Kiwi DIY Project (Save $$$) 💰
Did you know you can make your own Vanilla Extract for a fraction of the store price? It’s arguably the best gift you can give a baker.
Recipe: The "Forever" Vanilla Extract
Commercial extract often contains sugar and corn syrup. Yours will contain two ingredients: Vanilla and Vodka.
- Get a Bottle: Buy a cheap bottle of Vodka (it doesn't need to be fancy; the vanilla will overpower it).
- The Ratio: Use 3-5 Madagascar Beans per 250ml of alcohol.
- Split & Drop: Slice the beans down the middle to expose the seeds. Drop them into the bottle.
- Wait: Shake it once a week. In 8 weeks, you have "Liquid Gold."
- Top Up: As you use it, just add more vodka and the occasional fresh bean. It lasts forever!
CHAPTER 3: Zero Waste (Don't Bin the Pod!) ♻️
The biggest mistake people make is scraping the seeds and throwing the empty skin in the bin. Stop!
The pod skin is packed with flavor oils. Here is how to use the "leftovers":
- Vanilla Sugar: Bury your empty pods in a jar of caster sugar. In two weeks, your coffee sugar will taste divine.
- Vanilla Salt: Yes, really! Bury a pod in sea salt flakes. Sprinkle it on scallops or salted caramel chocolate.
- Infused Milk: Simmer the empty pod in milk when making hot chocolate or oatmeal.
CHAPTER 4: How to Store Your Beans 📦
"Help! My beans dried out!"
New Zealand air can be humid or dry depending on where you live. To keep your SpiceBloom beans plump for 12+ months:
- ❌ Do NOT refrigerate them: This causes mold.
- ✅ Airtight is King: Keep them in the resealable foil pouch we send them in, or move them to a tight glass jar.
- ✅ Cool & Dark: The pantry is perfect. Keep them away from the oven heat.
🚀 Ready to Bake?
Whether you are making a simple Sunday pancake stack or a wedding cake, the secret is always the quality of the vanilla. Don't compromise.
Shop the Full Organic Vanilla Collection Here and get free shipping on orders over $149!