How to make vanilla powder
Why make vanilla powder?
Why vanilla powder then? Well, many reasons.
Pure, unadulterated and concentrated flavors – warm, spicy, smooth and complex at the same time.
You can use it anytime, anyhow without fear of its essence being lost; vanilla extract, on the contrary loses some potency when heated because the alcohol evaporates and diminishes the flavors.
It works well in temperamental dishes like macarons, where added moisture could be the difference between great success and spectacular failure!
For people who don’t consume alcohol in any manner or form (as a result of religious preferences etc), vanilla powder is perfect
NOTE: Different types of vanilla beans will give you different colors and smoothness.
A rule of thumb for recipes with vanilla extract on the ingredient list – half the suggested amount and use powder instead – you won’t regret it.
• Stir some into butter, with a spoonful of maple syrup for a delicious and scented breakfast spread aka compound butter
• Add some to your next batch of curd, from lemon to orange…and even coconut milk and lime
• Sprinkle some in olive oil, along with a pinch of red chili pepper and serve as a simple dip with bread
• Of course, you can make on-the-fly vanilla sugar and salt, without waiting weeks to infuse with flavor via dried up pods
And you could also go down the route traditional and use in your cakes and bakes. And coffees and teas and chocolates. And ices and sorbets.
For maximum freshness, store in an airtight jar in the fridge.
Making Vanilla Powder
- Turn the oven onto 220*F.
- Line a baking tray with baking paper.
- Place 3 to 4 vanilla pods onto the tray and bake for 1 hour or until dried out.
- Allow the beans to cool.
- Then using a Thermomix or spice grinder turn the whole dried vanilla bean into a fine powder.
- You don’t have to turn all the beans into powder immediately. You can store the dried vanilla beans in an airtight container until you need them (in pantry – cool dark place).
Note: You can use a dehydrator – drying in the microwave will dry the beans out BUT you may be able to use a coffee grinder to salvage them.
More facts about Vanilla Powder
• When cooking, vanilla powder retains its flavor better than a liquid extract, as there is no alcohol which evaporates and diminishes the flavor.
• Vanilla Powder dissolves easily in baked goods and liquids.
• Also works well in recipes that won’t benefit from more liquid.
• If using ground Vanilla instead of the Vanilla Extract, quarter the amount recommended in the recipe. For example, if the recipe asks for 1 teaspoon of Vanilla Extract, use a quarter of a teaspoon of Vanilla Powder.
• Vanilla Powder is also delicious as a dusting on many foods, such as Porridge, Custard, Ice Cream, Cakes, etc.
• It’s a great way to use dried Vanilla beans (instead of throwing them out).