Vanilla is one of the most complex and prized flavours in the world — second only to saffron in cost. At Nut House, we stock the NOROHY vanilla range, a premium line developed by Valrhona's sister brand, sourced from the world's finest vanilla-growing regions.
Whether you're a professional pastry chef or a passionate home baker, understanding the different forms of vanilla and where they come from will transform the way you bake.
Types of Vanilla
Vanilla Beans
Whole vanilla beans are the purest form of vanilla. Split the pod lengthways and scrape out the seeds (also called the caviar) to infuse into creams, custards, ice creams, and syrups. The spent pods can be used to make vanilla sugar or infused into milk.
We stock whole vanilla beans from three exceptional origins:
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NOROHY Organic Madagascan Vanilla Beans: The world's most popular vanilla origin. Rich, creamy, and sweet with classic vanilla warmth. Perfect for crème brûlée, custards, and ice cream.
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NOROHY Tahitian Vanilla Beans: Floral, fruity, and delicate with cherry and anise notes. Ideal for light desserts, fruit tarts, and panna cotta.
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NOROHY Organic Mexican Vanilla Beans: Smoky, spicy, and complex. A bold choice for chocolate desserts, spiced cakes, and anything with a dark, warming flavour profile.
Vanilla Bean Paste
Vanilla paste combines the intensity of whole beans with the convenience of an extract. It contains real vanilla seeds suspended in a thick, syrupy base — giving you beautiful black specks in your finished dish without the need to scrape a pod.
Use it in a 1:1 ratio to replace vanilla extract. It's especially stunning in white or cream-coloured desserts where the seeds are visible.
Vanilla Origins — What's the Difference?
Just like wine or coffee, vanilla's flavour is shaped by where it's grown. Here's a quick guide:
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Madagascar: Sweet, creamy, classic — the benchmark vanilla flavour most people know and love
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Tahiti: Floral and fruity — more delicate, best used where vanilla is the star
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Mexico: Spicy and complex — pairs beautifully with chocolate and warm spices
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Papua New Guinea: Earthy and woody — bold and distinctive, great for chocolate and coffee pairings
How to Use Vanilla in Professional Baking
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Infusing: Split and scrape beans into warm cream or milk, leave to infuse for 30 minutes off the heat for maximum flavour extraction
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Custards & crème anglaise: Use whole beans for infusing, then paste or extract to reinforce the flavour
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Buttercreams & frostings: Paste works best here — the seeds add visual appeal and intense flavour
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Chocolate pairings: Mexican or Papua New Guinea vanilla complement dark chocolate beautifully — try them together in ganaches or truffles
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Vanilla sugar: Place spent pods in a jar of caster sugar and leave for 1–2 weeks for a fragrant baking sugar
Shop Premium Vanilla
Explore our full NOROHY vanilla collection at Nut House — including whole beans and pastes from Madagascar, Tahiti, Mexico, and Papua New Guinea. Delivered across the UK for professional kitchens and home bakers alike.
