The white coating that settles on vanilla is a sign of its quality. It is crystallized vanillin, obtained in the drying process, and occurs exceptionally rarely, only in the case of the highest quality vanilla.

It resembles a diamond coating, to which the French gave the name "givre", which means frost.

Application: Perfect for making vanilla cream, making liqueurs, grinding into powder, making vanilla extract, making vanilla sugar, adding to ice cream or for traditional cooking and baking.