Nyanza Vanilla Extract Kit

Chopped, vine-ripened pods. Just add alcohol to make your own extract.

$12.99
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Categories
Africa Baking & Pastry Beverages & Cocktails Kosher Tanzania Vanilla Show More

Also available as vanilla pods and vanilla powder.

Our Nyanza Vanilla is grown in the hills around Nyanza (aka Lake Victoria) in Tanzania, where the altitude, rich soil and temperate climate produce an especially rich, sweet vanilla.

The Nyanza Vanilla Extract Kit contains chopped-up, peak ripeness, extra sweet split pods, perfect for making your own vanilla extract. Each single fold jar contains 10 grams of chopped vanilla, with room to add 100ml of your favorite spirit for a single fold vanilla extract. 

Fill the jar with the vodka, whiskey or rum and let it infuse for at least a month, but it only gets better with time. Top off frequently, and use as you'd use any other vanilla extract.

  • "Ethically sourced vanilla beans"
  • "This is all you need to add depth to your next pumpkin pie recipe. If you’ve never made vanilla extract before, this is your sign to order a kit."

Highlights

Origin:

Kagera, Tanzania

Process:

Sun-dried during the day, cured in wooden boxes overnight

Tasting notes:

Toasted Hazelnut  • Dates • Tannins

Pairs well with:

Pemba Cloves, Stone Nutmeg, Royal Cinnamon

Ingredients

Vanilla planifolia, chopped pod

Kosher
no preservatives clear
non gmo clear
non irradiated clear

Cooking tips

  • Add 100ml of your favorite spirit directly to the jar and let it infuse for at least a month (the longer the better!) 
  • Top off frequently, and use as you'd use any other vanilla extract

Recipes

See all recipes

Sourcing

Partner Farmer, Gosbert on Nyanza Vanilla Farm in Tanzania from Burlap & Barre;

Vanilla is the fruit of a flowering vine. It takes as long as a decade for a vine to begin to produce fruit, and the white orchid flowers must be pollinated by hand. The pods grow in small bunches like bananas, and they take 6-9 months to ripen. After harvesting, they're cured in wooden boxes, where they turn from green to brown and develop their characteristic rich, complex aroma.

In a climate and terroir similar to that of Madagascar, they develop a deep, rich aroma and flavor. We prefer the vine-ripened pods (standard pods are often picked slightly underripe as a shortcut) for their stronger, sweeter, more concentrated flavor.

In the photos, you can see the nearly-ripe vanilla pods, the vanilla flower, and the vanilla vines.

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