Spice

Pod Shell

Pod shell of Vanilla after scraping still perfumes sugar and syrups. Reuse while aromatic. As a pod shell section of pod, portion for even cooking and clear labelling. Add vanilla pod shell late for perfume or earlier for deep infusion. Store dry forms airtight; keep fresh stems damp. Desserts, extracts, creams, and syrups are classic paths.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPrepared

Traits

Pod ShellPortionPrep ReadyVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 346

Amount per 100 g

Total Fat 1.5 g
Saturated Fat 0.3 g
Trans Fat 0 g
Monounsaturated Fat 0.45 g
Polyunsaturated Fat 0.75 g
Cholesterol 0 mg
Sodium 41.3 mg
Salt 0.11 g
Total Carbohydrate 80 g
Dietary Fibre 55 g
Total Sugars 5.05 g
Complex / starch 14.8 g
Protein 3 g
Water 10.1 g

Detailed nutrients

Energy 346 kcal
Water 10.1 g
Carbohydrates 80 g
- Sugars 5.05 g
- Starch 14.8 g
- Fibre 55 g
Protein 3 g
Fat 1.5 g
- Saturated Fat 0.3 g
- Monounsaturated Fat 0.45 g
- Polyunsaturated Fat 0.75 g
  - Omega-3 0.11 g
Vitamins 101 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 2.25 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 43.5 µg
- Vitamin C 2 mg
- Vitamin E 2.14 mg
- Vitamin K 31.7 µg
Minerals 375 mg
- Major Minerals 373 mg
  - Calcium 26 mg
  - Sodium 41.3 mg
  - Potassium 306 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.11 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 2.25 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.33 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 43.5 · vitamin-e: 2.14 · vitamin-k: 31.7 ·

Minerals

Sodium: 41.29 · Potassium: 306 · Calcium: 26 · Iron: 1.5 ·

Shell is largely mineral; edible value is minimal except as calcium source when finely prepared.

History

1800

Markets sold vanilla as separate pod shell forms so cooks could match prep to the dish.

1950

Retail packing made pod shell of vanilla a familiar labelled product.

2000

Food service portioned pod shell of vanilla for consistent yield.