The Ndali estate stretches over 1000 acres of mixed tropical farm amid the explosion craters of the Ndali Volcanic Field in Western Uganda. The farm specialises in exquisite quality vanilla, our chef's favourite.
Lulu Sturdy is the woman to honour for this incredible initiative, turning the family acreage into a fine Fairtrade and organic vanilla estate.
The vanilla that we use in our creamy Camomile Apple dessert is a vanilla composite of skin, seeds and fleshy pulp - all finely milled into a fine powder. A pure way to use the pods and particularly perfect for ice cream. In fact, a decent amount of the flavour of the vanilla bean is in the skin, and not just the seeds. Ndali vanilla powder is also dark because it's 100% vanilla bean, and strong because the beans are in the best condition. Vanilla powder of this quality has been preferred by chocolatiers and artisanal ice cream makers for years. It is entirely natural - no sugar, no gum, no carrier, no fibre.
The powder fineness ensures the full flavour of the pods and beans to be captured in our ice cream, since so many flavour compounds are within the skin of the bean itself.
The Ndali vanilla has complex notes of smokey dates, honey, musk and butterscotch. Ndali only use their best beans for this powder composition, and a generous portion of these beans are covered in rare and exquisite iridescent vanillin crystals – the strongest vanilla in the world are the most precious little diamonds.