Frequently asked

Vanilla is the cured seed pod of an orchid (Vanilla planifolia). Indonesia has grown vanilla for more than a century, and Indonesian-grown pods are known for their deep colour, pliable texture and warm, sweet aroma with a gentle woody depth. Inavanilla's products are made from cured Indonesian vanilla pods, selected for culinary use.

The beans are whole cured pods — you split them, scrape the seeds and steep the pod in warm liquids like milk, cream and custards. The powder is the same cured pod, ground fine, so it folds straight into any recipe without preparation and distributes evenly in large batches. Roughly ½ teaspoon of powder replaces one pod in most recipes — then taste and adjust.

Don't put it in the Fridge, instead keep it in an airtight container, in a cool, dark, dry place like a pantry is ideal. Vanilla keeps well and its character settles with age. If a pod dries out, a 10–15 minute soak in warm water before use brings it back.

Keep it in an airtight container, in a cool, dark, dry place like a pantry. Powder keeps well, but for peak aroma we recommend using it within 6 months of opening.

Split the pod lengthwise, scrape out the seeds and add them to your recipe like pastry cream, custards, batters, ice cream bases. Steep the pod itself in warm milk, cream or chocolate for a deeper infusion, then remove it before serving.

Whisk it directly into batters, dry mixes, custards, creams, ganache and chocolate. It needs no preparation and distributes evenly, which makes it ideal for mixes, cold preparations and professional-scale batches. Start with about ½ teaspoon per pod a recipe calls for, then taste.

Whole beans keep for 12 months from production when stored sealed and away from light — and their character often settles beautifully over time. Powder keeps 12 months unopened and about 6 months after opening for peak aroma.

Yes — Inavanilla ships to multiple regions. Our current shipping areas and rates are on the Shipping page; if you don't see your region yet, write to us and we'll let you know when it's in the network.

Absolutely. Pastry chefs, boutique bakeries, gelato makers, chocolatiers and dessert businesses are welcome to purchase directly through the store. If you work at a larger scale, head to our For Professionals page — tell us what you're making and we'll work with you on quantities.

They're the average pod length in centimetres for that grade. Longer pods carry more seed and command a higher per-kg price — planifolia is graded 12–13, 14–15, 16–17 and 18–19 cm; Tahitian 14–15 and 16 cm. Mixed lengths combines grades at a lower per-kg rate, which is the practical choice for production kitchens.

The whole collection runs from 1kg to 10kg, and the per-kg rate improves with volume — 10kg carries our best rate. For requirements beyond 10kg — regular kitchen use, production runs, or a new menu — contact us. We're not a bulk commodity operation, so larger orders are handled directly, case by case.

We sell by the kilo, from 1kg to 10kg, so there is no gram-size tasting format — the 1kg tier is our smallest working quantity, priced to be approachable. For professional evaluation before a larger commitment, contact us and we'll look at what makes sense for your kitchen.

We accept major credit and debit cards (Visa, Mastercard, American Express) and bank transfer. Payment is handled at checkout through our secure payment process.