IngredientsBaking
Vanillezuckervanilla sugar
The little sachet that turns up in almost every German baking recipe. Eight grams, and most of that is plain sugar.
It sweetens very little and perfumes a lot. That is why it sits in cake batter, in whipped cream, in Vanillekipferl and in waffle batter, next to the real sugar.
Selbst machenmake it yourself
Split the pod lengthways, scrape the seeds out and use them in the recipe. Put the empty pod in a jar with 200 g of sugar and screw the lid on.
After a week the whole jar smells of vanilla. It keeps going as long as you top up the sugar; the pod stays in.
Umrechnenthe conversion
One sachet is about 8 g of sugar plus 1 teaspoon of vanilla extract. That gets you through any recipe without a jar standing ready.
If a cake asks for two sachets, the sugar total barely moves. The point is the aroma, not the sweetness.
Kaufenwhere to buy
Vanilla is the part you get better here than in Germany. Papantla in Veracruz sits in the plant's home region.
Buy pods at the mercado, sugar anywhere. Do not go hunting for the German sachet, it is not sold here.