Ground Vanilla Bean are exactly what they sound like — whole vanilla beans, processed into a slightly moist powder. Able to withstand higher heat than vanilla extract, this is a forgiving and versatile ingredient.


  • Culinary and medicinal uses.


  • Vanilla beans are one of the expensive non-pungent spices used especially as a flavoring agent in a wide array of sweet drinks and confectionaries.
  • The vanilla extract is chiefly composed of simple and complex sugars, essential oils, vitamins, and minerals.
  • The chief chemical component in the beans is vanillin. The pods also comprise of numerous traces of other constituents such as eugenol, caproic acid, phenoles, phenol ether, alcohols, carbonyl compounds, acids, ester, lactones, aliphatic and aromatic carbohydrates and vitispiranes.
  • Ancient Mayans believed that adding vanilla in drinks would give aphrodisiac effects. No modern research study, however, establishes its role in the treatment of sexual dysfunctions.
  • Its extract contains small amounts of B-complex groups of vitamins such as niacin, pantothenic acid, thiamin, riboflavin and vitamin B-6. These vitamins help in enzyme synthesis, nervous system function and regulating body metabolism.
  • This condiment spice also contains small traces of minerals such as calcium, magnesium, potassium, manganese, iron and zinc. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure.


  • Pure vanilla products are safe to use even in pregnancy and have no reported incidences of adverse reactions or toxicity.



Other names



Source: Nutritionandyou,



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