Using vanilla to flavour a recipe is a must for both pastry and savoury dishes. Gourmet, generous and appreciated by all, vanilla can be used everywhere! From ice creams and homemade yoghurts to pancakes, cakes, flans and rice pudding, vanilla makes sweet desserts sublime. In the kitchen, it is often combined with citrus fruits and seafood to bring contrast and roundness. But how do you use vanilla to flavour a recipe? Flavoring, vanilla extract, powder or whole beans: the choice can be daunting. Find out which form of vanilla is best suited to which type of recipe, and how to incorporate it. NOROHY will help you make the right choice, use the right amount and enjoy the delicious scent of vanilla!
Powder, vanilla bean or extract: which form should you choose to flavour your recipes?

Vanilla now comes in many forms. Let’s concentrate on those that come directly from the pod, rather than those with synthetic flavors.

Traditional forms of vanilla

First, there’s the whole vanilla pod. Supple, shiny and fatty, it contains real aromatic treasures. Scents vary according to origin: aniseed and floral notes for Tahiti, or woody aromas for Madagascar. Vanilla beans release their gourmet notes through infusion or maceration. Then there’sliquid vanilla extract. This liquid flavoring solution is a natural vanilla concentrate. It is obtained by macerating whole beans in alcohol. After decanting and filtering, the alcohol evaporates, leaving only the oleoresin: concentrated vanilla extract. Its liquid form makes it easy to incorporate into a recipe, bringing real aromatic intensity in just one tablespoon.

Two new vanilla flavors for your recipes

To continue, let’s talk a little about vanilla powder. These are ground beans. But not all qualities are created equal! NOROHY vanilla powder, prized by top chefs, is made from high-quality whole beans. It therefore contains both the wood and the beans, offering an intense aroma. Some powders can be made from exhausted vanilla (wood or beans), in which case they only add a visual aspect to your recipes, without any aroma. Finally, discover Tadoka: just the right amount of vanilla. This black-diamond flavour concentrate is exclusive to NOROHY! Winner of an award at SIRHA, the international food and catering trade show, this little jewel has also aroused the interest of pastry chefs and home cooks. Initially reserved for chefs, this perfect dose of vanilla is now available to everyone. It’s made from vanilla powder (wood and beans), vanilla extract and a little cocoa butter to bind it all together. There’s a wide range of vanilla flavors to choose from. But how do you put it all together?

How do you add vanilla to flavour a recipe?

How to use vanilla beans in cooking

Vanilla beans are easy to work with in the kitchen. The raw product can be used to season a dish. Several techniques are possible: infusion and maceration, crushing or cutting into sections.

Infusion de gousse de vanille du Mexique
How do I infuse vanilla?

Infusion dissolves the aromas in a hot liquid. Vanilla is most often infused in milk or cream. In fact, fatty substances fix the aromas better. To do this, heat your milk to 80°C. Cut the vanilla pod lengthwise with a knife, then scrape out the seeds inside. Dip the whole thing (wood and beans) into the milk at 80°C. Remove the saucepan from the heat and leave the round, woody notes to infuse for 20 minutes, covered. Alternatively, plunge the cut clove into the milk at 80°C. For a well-balanced recipe, be sure to follow the dosage recommendations described in the recipe. For even more intense woody notes, macerate the vanilla in the milk or cream in the fridge for 24 hours, then add the perfume to your recipe. Whether infused or macerated, don’t throw your vanilla pod away after use! The wood of the pod gives off an intense fragrance. Simply clean with clean water and dry. You can then make your own vanilla sugar by slipping the dry pod into your sugar jar.

How do you add vanilla powder to a recipe?

Food processors rarely achieve a fine, homogeneous grind. That’s why NOROHY has come up with an extraordinary powder. For example, mix 4 teaspoons of vanilla powder into your pie crust, cake or brioche. Gourmet effect guaranteed! And don’t forget to sprinkle a pinch of vanilla powder on your cakes, doughnuts or cupcakes.

Tadoka - La juste dose de vanille
Tadoka: melt for ready-to-use vanilla

Having trouble knowing how much vanilla to use? If you don’t want to be too heavy-handed or too light-handed, try Tadoka ! This marriage of two vanilla origins (Papua New Guinea and Tahiti) offers a wide range of aromas. Just the right amount of vanilla to melt into sweet or savory dishes. It can also be grated. So, as well as adding intense vanilla notes, it adorns your recipes with its deep black touches. Can you hear those scallops crackling in the pan? They’re just waiting for a few vanilla shavings to impress your guests…

 

 

How to dose: how much vanilla to use to flavour a recipe?

Dosing vanilla is important for flavouring a recipe. Vanilla is a precious spice, and requires a great deal of work on the part of the vanilla grower, the processor and the refiner… To respect this upstream work and bring out the best in vanilla, use only the right amount of vanilla in your recipes. See opposite for a table showing how to dose each ingredient in the NOROHY range. Choose one vanilla pod, 5 to 12g VANIFUSION vanilla bean paste, 20g vanilla extract or 3g vanilla bean powder per kilo of preparation.

Dosages recommandés pour la gamme par Norohy

Vanilla bean, powder, extract or Tadoka: now you’re ready to get cooking! Now you know how to choose and use all these equally natural forms of vanilla! Enjoy the gourmet scent of vanilla in the kitchen and enhance your recipes with a touch of vanilla. Order your Norohy vanilla on our website and discover our easy-to-follow recipes!