Gourmet Indian Vanilla Beans

Approximate Length: 5.75" to 6.75" (15-16 cm)

Our Gourmet range of Planifolia Vanilla Beans (Vanilla Pods) from India is approximately 5.75" to 6.75" in length. These beans are supple, moist, plump and have a distinctly chocolate/black colour without blemishes.

Available Pack Sizes:

• 10 Beans
  

• 20 Beans
  

• 50 Beans

• 1 lb
• 2 lb
  

 Product Details

• Vanillin Content: 2.0%
• Moisture Content: 25-28%
• Individual Bean Weight: 3-5 Grams (Approx)
• Country of Origin: India

***** Please note all weights are approximations*****

Postage & Delivery

·    In the USA: By USPS

We aim to process and dispatch all orders within 1 working day (Monday-Friday) of receipt of the order and cleared funds. Orders received on Saturdays, Sundays and Holidays will be sent out the following working day.

Storing Vanilla  

These Vanilla beans will keep indefinitely if stored in an airtight container in a cool dark place but we suggest that you use these beans within 2 years of purchase. The beans should NOT be refrigerated. You may also choose to wrap these beans in cling film or waxed paper before storing in an airtight container. 

Quality 

Sometimes, the Vanilla Beans may be coated with white frosting/crystals. This is a perfectly normal occurrence. The white frosting/crystals are actually Vanillin crystals and may form from time to time.

However, please note that incorrect storage can also result in the formation of mildew or fungus. To ascertain if the discoloration is due to Vanillin Crystals or Mildew/Fungus, firstly, you should smell the affected bean to check for any odour and secondly hold the bean against natural sunlight. If the bean smells rotten and does not reflect the visible light spectrum (colors of the rainbow) the affected beans should be discarded as this can spread to the uninfected pods.

Using Vanilla Beans

Remove vanilla from all packaging and air the beans for a little while. Massage the beans lengthwise to release the flavour and loosen the caviar inside. Place the Vanilla bean on a chopping board. Using a paring knife, carefully split the bean lengthwise until it is halved. Now pull the two halves apart so you can see the seeds inside. Carefully scrape out the seeds with the tip of the knife.

The expended bean can both be cut into small bits and used along with the seeds to enhance the aroma of the dish being prepared or you could dry the spent bean for a couple of days and put into a sugar jar.