Vanilla Beans 4~5 from Madagascar, Grade B Bourbon Vanilla Extract, 2 Ounce oz by Vanilla Products USA

Vanilla – Our Sole Focus

At Vanilla Products USA, vanilla is all we do. We take great pride in our time-honored curing process, ensuring our vanilla beans deliver the full, rich flavor you expect.

Unlike some suppliers who use quick-curing methods that can strip away the bean's subtleties, we rely on traditional curing techniques that unfold over several months. This patient approach allows the beans to develop their signature complexity and depth of flavor.

Vacuum-Sealed for Freshness

To preserve the quality of our vanilla beans, we use professional-grade chamber vacuum sealers. The entire product, pouch and all, is placed inside the vacuum chamber, where air is thoroughly removed before the bag is hermetically sealed.

This method is far superior to external suction vacuum sealers, which can cause the bean's natural oils to wick away, reducing the overall quality. Your vanilla beans stay fresh and flavorful, just as nature intended.

Triple Inspection for Quality

Our vanilla beans undergo a rigorous three-stage inspection process:

1. During packing, each bean is closely examined for appearance and aroma.
2. The vacuum sealing stage includes another visual inspection.
3. Before shipment, we ensure the vacuum seal remains intact, protecting the beans' freshness.

Vanilla Bean Varieties

Vanilla beans exhibit a variety of characteristics, including:

Origin: Grown in tropical regions like Madagascar, Uganda, India, Indonesia, Papua New Guinea, Tahiti, and Mexico.

Species: The two main species are Planifolia (commonly known as Bourbon or Madagascar) and Tahitensis (Tahitian beans). Planifolia is the familiar flavor found in most vanilla extracts, while Tahitensis offers a sweet, floral note.

Grade: "Grade A" or "Gourmet" indicates a higher moisture content, not necessarily superior quality. Both Grade A and Grade B (Extract Grade) can be used interchangeably.

Length: Ranging from 3 to over 8 inches.

Form: Whole beans, split beans, or bean pieces (cuts).

The Artisanal Growing & Curing Process

Vanilla is the only edible orchid variety. When the flower blooms, it must be hand-pollinated within 24 hours to prevent wilting and death – a labor-intensive process, as the natural vanilla pollinator cannot survive outside Mexico.

Over the following months, the green vanilla beans mature on the vine. It takes roughly 7 pounds of green beans to yield 1 pound of cured product.

The curing process begins with steaming or boiling the harvested beans. In Indonesia, some producers use smoke, but we avoid this method as we find it can interfere with the pure vanilla flavor.

The traditional curing regimen involves daily sun exposure, with the beans brought indoors at night to "sweat." This painstaking process takes place over several months.

Two ounces of our traditionally cured, triple-inspected vanilla beans are enough to make 16 ounces of pure vanilla extract. Grown in the rich soils of Madagascar, they deliver the full, authentic vanilla experience in all your cooking and baking.

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