[SALE] Papua New Guinea Extract Grade Vanilla Beans for Extracts, Tahitian

When to Use

Extract grade vanilla beans are made for extracting its flavor by brewing into beer, ale, and vanilla extract using a simple Vodka, a food grade ethyl alcohol, or food grade glycerin.

Grade B vanilla beans, also referred to as extract grade vanilla beans, are  dryer than the soft and supple grade A vanilla beans and not as pretty as regular vanilla beans. they are various sizes and have superficial color blemishes.

The aroma is locked deep in the flesh of the extract-grade vanilla bean. The dryness concentrates the flavor and gives you more vanilla beans per pound.

How many extract-grade vanilla beans do you need?
Read the article.

Making Vanilla Extract.
Read the article.

Product: Papua New Guinea Extract Grade/Grade B Vanilla Beans, Tahitian
Origin: Papua New Guinea
Species: Tahitian
Harvest: 2021
Vanillin Rate: About .7% – 1.2%
Size: 12-15mm
Moisture Rate: 24%-28%

Tahitian Flavor Profile

Tahitian vanilla beans have strong fruity and floral flavors with a spicy-anise & cherry notes and an overall smooth flavor. These beans are lower in vanillin and higher in complexity than the planifolia variety. It makes a complex and heavenly vanilla extract.

Packaged in Ambient-Air — Never Vacuum Packed 

We package our vanilla in ambient air packaging.

In a technical article by Daphna Havkin-Frenkel, Ph.D.; MBA she explains the negative effects of vacuum packaging vanilla and why we should not utilize that method. 

Vacuum packaging vanilla beans can create an environment for anaerobic bacteria to grow. The benefit of keeping vanilla beans in ambient air packaging is that vanilla will continue to cure and develop flavor. We know of a vanilla bean seller in California with 10-year-old vanilla beans that they continue to cure like a fine aged wine.