Bold, balanced, and beautifully complex.
Now available to home bakers for the first time! This commercial grade vanilla product is a unique blend of crushed, coarsely ground pods bringing together the best of three vanilla-growing regions. It creates a richly layered flavor ideal for vanilla paste. We made 30 homemade gifts with one 188-gram pack in this viral instagram tutorial. Making paste? You need a 1 tsp pack of xanthan gum.
The chopped is a mixture of three origins:
- Madagascar beans provide the familiar sweet, creamy foundation. With their high vanillin content, they contribute the classic warm vanilla flavor we all know and love — smooth, buttery, and crowd-pleasing.
- Indian beans add depth and intensity. Their earthy, smoky notes and subtle hints of chocolate make the blend richer and more robust, giving your extract complexity and warmth.
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Indonesian beans round it out with a woody, tannic edge while adding hints of leather and subtle spice.
The result? A well-rounded extract base that’s sweet yet bold, smooth yet complex. And this vanilla sale is perfectly timed for DIY gifts! Start your vanilla extract now so it's ready for holiday baking. Or, make vanilla paste which is ready to use immediately. Making paste? You'll need a tsp of xanthan gum.
Making Extract? >>> Try Madagascar Split Pods
Size Options:
- 47-grams (1.6 oz) to make a pint of extract or paste; a shy half up 1/2 cup of chopped vanilla by volume. Makes 4 x four ounce jars.
- 94-grams (3.3 oz) to make a quart of extract or paste; heaping 3/4 cup chopped vanilla by volume. Makes 8 x four ounce jars.
- 188-grams (6.6 oz) to make a half-gallon of extract or paste; shy 2 cups of chopped vanilla by volume. Makes 16 x four ounce jars.
Details:
- Size: Coarsely chopped and crushed pods pieces, flakes, and powder mixed together.
- Packaging: Compostable, plant-based refill pouch. Transfer to an airtight container for long-term storage.
- Care: Store vanilla at room temperature; do not refrigerate vanilla pods.
- Origin: Mix of Madagascar, Indian and Indonesian beans for a robust flavor.
- Extras: Extract recipe sheet included.
- Making paste? Check out our Vanilla Paste Tutorial and grab a xanthan gum refill.
- Vanilla paste & extract recipe card included!
Please Note: Vanilla splits are dry and do not have a strong smell.
Explore Gneiss Spice’s Vanilla Tutorials!
FAQs:
- How many vanilla pods are in each preorder pack? Vanilla flakes are not whole pods. You will receive a package of coarse ground flakes and powder.
- How much vanilla powder is in each packet of chopped pods? These pods are cut up, not ground. However, you can sift out about 10 grams (2 tbsp) of vanilla powder per 47-gram pack of chopped pods. Use a fine mesh stainer over a bowl to collect the powder.
- Why not grade A beans? Grade A beans, with their plump and shiny appearance have a higher moisture content. Chefs love them for cooking, as their flavor is more easily absorbed into a dish. However, due to the higher moisture content, they have less vanilla flavor per ounce. When making extract, we want the uglier and drier, yet more flavorful beans.
- How do I make extract? To use ground vanilla to make extract, simply add alcohol - no slicing required! We recommend straining the liquid before using, to avoid vanilla chunks in your baked goods! See our detailed Vanilla Extract Tutorial.
- How do I make vanilla powder? These chopped beans will come with some powder mixed in. Using a fine mesh strainer over a bowl, sort out the vanilla powder. If you need more, you can grind the flakes in an old coffee grinder.
- How do I make vanilla paste? Follow our tutorial here!
- How do I make vanilla sugar? Mix 1 tsp vanilla powder per 1 cup of sugar!
- What is double-fold vanilla? It is a more intense vanilla extract made by doubling the ratio of vanilla beans.
- Can I make non-alcoholic extract? Yes! Use 3 parts food-grade glycerin mixed with 1 part distilled water to replace the alcohol. The extract will have a milder flavor and must be stored in the fridge.
Making vanilla gifts? You will also need:
- Alcohol: Vodka, rum, or bourbon—all work great! Use any 80-proof (or higher) alcohol.
- Patience: Let your extract sit for at least 8 weeks; 6 months is even better. The flavor will continue to develop for up to a year.
- Xanthan Gum: If making vanilla paste, grab a refill of xanthan gum.
- Gift Bottles: If gifting, decant into cute bottles.