Bourbon vanilla sugar, 8 % vanilla
Naturata vanilla sugar contains 8 % organic bourbon vanilla which is ground together with Demeter cane sugar to make fine vanilla sugar.
The Bourbon vanilla is cultivated according to certified organic standards. It is characterised by its balanced, sophisticated aroma and is not surprisingly known as the queen of spices. Incidentally, the designation Bourbon is protected and may only be used for vanilla which comes from Réunion, Comoros, Mauritius, the Seychelles or as in this case Madagascar.
Naturata ground vanilla is 8 % genuine bourbon vanilla with ground cane sugar from biodynamic agriculture (Demeter).
We source our vanilla from a small-farmers' cooperative in Madagascar from the Sava region in the north-east of the island, to be precise. Thanks to the additional Fairtrade bonuses, we have been able to realise a variety of community projects. New classrooms for local schoolchildren, for example, and a medical centre have been built. Numerous other improvements have been made which directly benefit the farmers and their families. They also profit from long-standing partnerships, technical support and guaranteed minimum prices.
In cooperation with myclimate, we compensate for all CO2 emissions generated during the production and transport of this vanilla sugar. Find out more about the sponsored climate protection project at www.myclimate.org by entering the tracking number 01-20-933547.
Nothing but the best: We only use organic ingredients of highest quality in our products.
- Valuable ingredients:
Raw cane sugar**, ground bourbon vanilla*
- Portion pack, 8g
- Packaging material:
- Paper, alu, PE
- Storage advice:
- Store in a cool, dry place.
- Origin of the raw material:
- Madagascar, Paraguay, Mauritius, Réunion, Comoros
- High-quality Demeter ingredients, processed naturally
- Climate-neutral product
- Selected origin
Average nutritional value & analysis results per 100 g:
- 1.657 kJ / 390 kcal
of which saturates
of which sugars
- 0,5 g
- 0,01 g
- Sesame Seeds
- not contained
- traces possible
The vanilla orchid only grows in tropical mixed cultivation and, as it is a vine, requires a host plant to climb up. Using a toothpick-like stick, the vanilla blossom is pollinated by hand, usually between December and February. Whats unusual here is the fact that each day only a single blossom on a cluster of flowers opens for a few hours. If it is not pollinated in this time, it drops off. The greenish-yellow pod can be harvested around 7 to 8 months after pollination.
After harvesting, the vanilla pod is briefly blanched in hot water and then packed in boxes for fermentation. In the mornings, the pods are laid out to dry in the sun and in the evening returned to the boxes to sweat. This extremely time-consuming process is then repeated many times. It gives rise to vanillas typical blackish-brown colour and delicate, complex aroma. The pods are inspected and massaged daily to guarantee the highest quality and ensure that they can develop their aroma to the full.
Tips for preparation
Vanilla sugar enhances cakes, biscuits, desserts, chocolate drinks, sweet sauces and whipped cream.
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