Vanilla — Niwandra Ceylon Spices
Single-Origin · Sri Lanka
Vanilla
Vanilla planifolia
Lush, creamy vanilla beans with a deep floral sweetness.
Origin
Matara District, Sri Lanka
Elevation
0–200m
Flavour
Creamy · Floral · Sweet · Warm
Harvest
January – March
The Story
Real vanilla is one of the most labour-intensive crops in the world. Each flower must be hand-pollinated within 12 hours of opening — a window that comes just once a year. Our beans are grown in the humid coastal lowlands of Matara, slow-cured over three to six months using traditional methods, and never treated with artificial accelerants. The result is a plump, oil-rich bean with a complexity that synthetic vanilla extract cannot begin to replicate.
Uses
Baking, desserts, custards, ice cream, beverages
Pairs With
Cinnamon, cardamom, dark chocolate, stone fruit, cream, coffee
Health & Wellness
Why Vanilla?
Vanillin Antioxidant
Vanillin — the primary flavour compound in real vanilla — has demonstrated antioxidant properties that help protect cells from oxidative damage.
Stress & Anxiety Relief
The scent of vanilla has been shown in clinical studies to reduce anxiety and stress responses. Aromatherapy with vanilla extract is used in hospitals to reduce patient anxiety.
Anti-Inflammatory
Vanillin has shown anti-inflammatory activity in research, potentially helping to reduce chronic inflammation associated with many modern diseases.
Mood Enhancement
Vanilla's warm, comforting scent has been linked to elevated mood and feelings of wellbeing — a property recognised in both traditional medicine and modern aromatherapy.
Zero Additives — Pure Flavour
Unlike synthetic vanilla flavouring, which contains only one compound (vanillin), real vanilla beans contain over 200 flavour compounds — delivering unmatched depth and complexity.
Provenance
Full Traceability
Every batch of Niwandra Vanilla is traceable to a specific farm, a specific harvest, and a specific family in Sri Lanka. No blending, no anonymising, no shortcuts.
The Niwandra Promise
"We will never blend origins, never compromise on authenticity, and never prioritise margin over quality."
Recipe Suggestion
Vanilla Bean Crème Brûlée
A classic French dessert elevated by the extraordinary depth of a real Ceylon Vanilla bean.
- 1Split one Niwandra Vanilla bean and scrape the seeds into 500ml double cream
- 2Heat the cream with the pod until just simmering, then remove from heat and infuse 30 minutes
- 3Whisk 5 egg yolks with 80g caster sugar until pale, then slowly add the strained cream
- 4Pour into ramekins, bake in a water bath at 150°C for 35 minutes, chill, then brûlée to serve