Tahitian Vanilla beans grown in Paupa New Guiena ( Vanilla Tahitensis) are plump, oily and pungent. The flavor notes on these vanilla beans are strong of oak, cherry and chocolate; very well suited for baking and cold preparation. These vanilla beans are normally darker and almost black in color and thicker wider outer pod.
We highly recommend these beans to make a bold and flavorful vanilla extract and for cold applications in your desserts, ice creams or gelatos
strong floral and cherry notes, smell of red wine and aged oak
these vanilla beans are plump and rich in essential oils
great for custards, cream bases, chocolates fruits and our favorite, vanilla extract
moisture content 25-30%
average vanilla beans per pound 120-130 count
all natural, gluten-free, kosher, non GMO
Vanilla Tip:Make Your Own Vanilla Extract
Select an alcohol such as vodka, rum, bourbon, or brandy that is 70 proof.
For every liter of Alcohol, you will need 3.34 ounces of Vanilla beans split, scrapped and cut. (for a better presentation, you can also split the beans, scrape them and put them in the container whole).
Place ingredients in airtight container.
Shake vigorously and continue to do so once or twice a week for 90 days. (The vanilla is ready to use after 90 days, but we advise an extra 30-90 days to allow it to fully mature)
*always store vanilla beans in an airtight container in a cool and dark place