Unrivaled in both flavor and size, each pod is bigger and sweeter than your average vanilla bean. Its potent scent embodies an exceptionally alluring softness, with heightened notes of plump dried cherries and swirls of dark rum. We pine after its nurturing aura and cozy romance, and our customers do too: “Phenomenal. This vanilla absolutely blew my mind.”
In addition to “outstanding flavor and divine scent,” customers note that “these pods are HUGE,” “massive,” “almost comically large.” They can hover around 7” long and ¾” wide!
Photo by Dasjiah Owens
Disclaimer: if you use this vanilla in homemade ice cream like several of our customers have, you might not ever look at store-bought versions again. Infuse a segment of it into simple syrup, custards, hot chocolate and chai, or just smell it for pleasure like one customer does: “The aroma has no words…I pass it around for friends to enjoy the scent.”
One divinely sized pod will last for multiple uses, and you can “recycle” used pods into vanilla sugar in two easy steps:
1. Dehydrate: Pat used vanilla pod dry and dehydrate completely in a low-temperature (250°F) oven.
2. Blend: Snap dehydrated pod into smaller pieces and add to a spice grinder with some sugar, then pulse until vanilla is finely powderized.
Wild-foraged vanilla is virtually unheard of now, and impossible to find outside of vanilla's native range from Mexico to northern South America. While commercial vanilla has to be hand-pollinated by farmers, Wild Pompona Vanilla orchids are pollinated by a single bee species called the dilemma orchid bee who are incredibly the only perfect fit for the flower: nature knows best, and has the flavor to prove it.
For the ultimate vanilla lover, check out our easy-to use Wild Pompona Vanilla Powder or our Wild Pompona Vanilla Extract Kit to make your own vanilla extract. Add any high-proof alcohol to the jar and it’ll be ready in 2 weeks. The flavor gets better the longer it sits!
