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Red / Extraction Grade Vanilla Bean

Red/Extraction Grade Vanilla Beans

Madagascar’s Red Vanilla beans or extraction-grade vanilla beans are renowned for their exceptional flavor and superior quality, making them a favored option among professional chefs, bakers, and food manufacturers. These beans are cultivated and carefully chosen specifically for their suitability in the process of making vanilla extract, requiring a precise moisture content level. These vanilla pods exhibit a reddish or golden hue due to being slightly under-cured. The early halting of the curing process allows these pods to retain more moisture and impart a slightly different flavor compared to black vanilla. They are commonly utilized in the production of vanilla extract.

In addition to their use in creating vanilla extract, Red Vanilla beans and extraction grade vanilla beans from Madagascar are also used in a variety of other culinary applications, including ice cream, custards, cakes, and other desserts. The unique flavor profile of these beans can elevate the taste of any dish and add a touch of luxury to any recipe. Overall, Red Vanilla beans and extraction grade vanilla beans from Madagascar are a valuable ingredient in the culinary world and are prized for their exceptional quality and flavor.

It is important to note that both black and red vanilla can originate from various varieties of the vanilla orchid, including the well-known Bourbon vanilla variety.

  • Size: 14cm and more
  • Moisture: 16%-21%
  • Vanillin 1.5%-2.1%
  • Type: natural fresh bean
  • Country of origin: Madagascar
  • Shelf-life: 2 years

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