Bourbon vanilla pod

EAN-Code: 4024297017738

One organic bourbon vanilla pod, kept in a glass
tube to preserve the aroma.


The Naturata vanilla pod are genuine bourbon


Nothing but the best: We only use organic ingredients of highest quality in our products.

Valuable ingredients:

Bourbon vanilla pod*

Jar, 1St
Packaging material:
Glass, PE
Storage advice:
Store in a cool, dry place.
Origin of the raw material:
Madagascar, Mauritius, Réunion, Comoros
  • 100% bio
  • EWG 834/2007 standard
  • DE-Öko-007
  • Not EU farming

Average nutritional value & analysis results per 100 g:

975 kJ / 233 kcal
of which saturates
2,7 g
0,8 g
of which sugars
48,0 g
47,5 g
3,3 g
< 0,1 g

Dietary advice/Features:

  • crudités
  • vegan
  • vegetarian


  • Egg
  • Peanut
  • Fish
  • Gluten
  • Crustaceans
  • Lupines
  • Milk
  • Nuts
  • Celery
  • Mustard
  • Sesame Seeds
  • Soybeans
  • SO2
  • Molluscs

Allergy information:

  • not contained
  • traces possible
  • contained


The yellowish-green blossoms of the vanilla

plant open between November and January

for just a few hours in the morning and are

pollinated by hand. If they are not pollinated

in this brief period, they fall off the plant

the same day. During the next approx. four

weeks, the fertilized blossom develops an

up to 20-cm long ovary. At this stage, the

ripe, greenish-yellow vanilla pods have no

aroma and are also harvested by hand. To

prevent natural maturation, they are immersed

in hot water (for approx. three minutes at

70 °C) and then sweated in a box for one

day. After this, the drying and fermentation

process begins, which lasts several months.

During the fermentation process, the vanilla

pods first turn yellowish, then dark brown

and finally develop their unmistakable aroma.

No chemicals are used during the entire

production process for Naturata bourbon vanilla products. Genuine vanilla has a very

soft and pleasant, aromatic flavour. Alongside

sugar, fat and minerals, the fermented

vanilla pod contains more than 130 aromatic

substances. Vanillin is primarily responsible

for the typical vanilla flavour. In the fresh fruit,

vanillin is bound to sugar molecules. It is not

until during fermentation that this bond is

dissolved and the vanilla aroma is released.

Some aromatic substances, which are also

known as secondary plant substances, are

present only as traces in the vanilla fruit.

They determine the complex taste of genuine

bourbon vanilla.

Tips for preparation

Prior to use, scrape the vanilla seeds carefully

out of the pod.

The seeds of the vanilla pod enhance cakes,

biscuits, desserts, chocolate drinks, sweet sauces,

whipped cream and sugar.