25 Split Extract Grade B Madagascar Bourbon Vanilla Beans 5~6" Vanilla Pods by Vanilla Products USA
Vanilla is all we do Traditionally cured to ensure full flavor We do not sell beans that have been quick cured in a matter of days. Fast curing loses some of the subtleties of the vanilla. Our beans are cured the traditional way over a period of months. Vacuum sealed using professional equipment We use professional chamber vacuum sealers. The entire product (pouch with vanilla beans) is placed inside of a vacuum chamber, air is removed from the chamber, and the bag is sealed. An inferior method is to use an external suction vacuum sealer. This requires the use of special mesh bags which can cause oils from the vanilla bean to wick away from the bean, reducing the quality of the bean. Your vanilla beans are triple inspected: The first inspection takes place during packing and is for smell, appearance, and mold. The next inspection takes place during vacuum sealing and is for mold and appearance. The final inspection before shipment ensures that the vacuum seal is intact and checks for mold. Read more Variety of vanilla beans There are many characteristics to a vanilla bean: Country of originSpeciesGradeLengthWholes, Splits, or Cuts Country of Origin: Vanilla beans are grown in the tropical regions and include Madagascar, Uganda, India, Indonesia, Papua New Guinea, Tahiti, and Mexico. Species: There are two species of vanilla beans. The scientific names are Planifolia and Tahitensis. Planifolia is commonly known as Bourbon (or Madagascar) and Tahitensis is commonly known as Tahitian beans. Planifolia is the flavor you would typically find in supermarket vanilla extract. Tahitensis is a mutation of Planifolia and adds a sweet, floral note. Read more Grade: Multiple terms are used to describe the grades. Grade A means the same as Gourmet which also means the same as Prime. Grade B means the same as Extract Grade. Grade A is not necessarily a better quality bean - but it does mean that it has a higher moisture content. You can do anything with Grade A that you can do with Grade B. You need to use Grade A when you want to scrape out the seeds (sometimes referred to as the caviar). Length: This can be specified in inches or centimeters (1 inch = 2.54 cm). Length can vary from 3 inches to over 8 inches. Read more Wholes, Splits, or Cuts: Wholes refers to beans that are intact. Splits mean that the bean has split - either on the vine or during the curing process. Splits are sometimes preferred by commercial producers of vanilla extract because they usually have a higher vanillin content. Cuts means that it is a pieces of vanilla beans, not the entire vanilla bean. Cuts can be from whole or split beans. Read more How are vanilla beans grown and cured? Hand pollinating Vanilla is the only variety of orchid that we eat. When the flower blooms, it must be pollinated within 24 hours or else the bloom will wither and die. The pollinator for vanilla beans cannot live outside of Mexico, so the flower must be hand pollinated. Vanilla beans growing on the vine Over the next few months, the vanilla bean grows. It takes roughly 7 pounds of green vanilla beans to make 1 pound of cured vanilla beans. Killing the beans After the beans are harvested, they must be killed in order to start the curing process. Steaming or boiling is usually used, but in some places in Indonesia smoking is used. Vanilla Products USA does not sell smoked beans (unless specified in the title) because we feel that the smoke flavor interferes with the vanilla flavor. Traditional curing Beans are spread out daily in the sun, and at night they are brought inside to sweat. This labor intensive process and takes place over many months. Read more
Product Information
- Use these vanilla beans for making vanilla extract. Use Grade A Gourmet for cooking.
- Traditionally cured to ensure full flavor
- Grown in Madagascar
- Your vanilla beans are vacuum packed
- Vanilla beans by Vanilla Products USA are triple inspected for quality
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