Organic Raw Vanilla Powder

Using Herbal and Superfood powders on a daily basis is simple, easy and can be really delicious. The simplest way is to rehydrate the powder in a little filtered water to make a shot, this can easily be prepared once, twice or three times per day if you are taking the herbs therapeutically. However sometimes the herbs can be bitter so the botanical powders can be added to a superfood smoothie instead of just water. The smoothie can be made with a base of nut milk, seed milk or non-dairy milk such as rice milk. Alternatively the main body of the smoothie can be created with fruit or vegetable juices. 

Additional superfood and herb powders can be added to fortify the smoothie with extra beneficial properties. The powders are largely dissolvable and can be scooped in and then blended, shaken or stirred until fully mixed with the liquid. Any true Superfood smoothie disciple would advise that the list of possibilities is endless with the goal to feel great and potentially replace a meal with this glass of super goodness. For full instructions go to our How to take Herbal Powders page.

Indigo Herbs Raw Vanilla Powder can be used in desserts, homemade ice cream, cakes and biscuits. It can also be used to flavor a breakfast smoothie.

Serving:

Vanilla is almost exclusively used as a flavoring. Pure vanilla powder is very strong so only small amounts need to be used.

• Certified Organic
• Produced to GMP standards
• Quality Assured by Indigo Herbs
• Suitable for vegetarians and vegans
• Gluten free
• Re-sealable air tight, foil pouch
• 100% pure botanical ingredients, absolutely nothing added

Manufacture Process

Indigo Herbs Organic Raw Vanilla Powder is grown and processed in Madagascar. This classic Vanilla is cultivated in a sustainable practice that doesn’t use herbicides or any other product to control growth. After hand pollination has been completed and the vanilla pods have developed to full maturity, they go through a process of grading based on length of the pod and then onto curing. The curing process is called the ‘kill’ and effectively stops the vanilla pods from naturally maturing after they has been detached from the Vanilla orchid. All selected pods are dipped into hot water at a temperature of 70°C for a short period. The pods are then left to ‘sweat’ for a 48 hour period before being placed in the sun to relieve the pods of moisture and then being placed into a slow dry. When the pods reach 70% dry they are selected once again for appearance and color before being milled into a fine powder. This powder is checked for microbial growth and pollutants before it is packaged up and made ready for shipping.

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