PRE-ORDER TODAY! 

As of March 10th, this vanilla is with DHL going through customs.

When to Use

• Cooking, baking & desserts
• Used for their seeds

This vanilla is from an emerging vanilla growing community in Uganda. They have applied for organic certification and plan to start the process to get HACCP certified in the next several years.

Ugandan TK Grade vanilla beans are the planifolia variety. This vanilla is mellow and impart a lingering vanilla accent with traditional creamy, smooth, and sweet flavor notes. Their creamy taste and savory fragrance make them an excellent addition to all types of forest & orchard fruits, custards, puddings, yogurts, ice cream, sauces, and cakes.

Product : TK Grade planifolia vanilla beans
Harvest : coming soon
Length: coming soon
Color: Chocolate
Vanillin: coming soon
Moisture: coming soon 
Origin: Uganda
Grown on the Vine: Picked at 9 months during the peak of flavor. Never picked early.

What to Expect from TK Bourbon Vanilla Beans?

A good way of thinking about TK Beans is they are a low moisture Grade A bean.

In terms of curing & drying, TK Vanilla beans are a cross between the moist, lightly cured Grade A vanilla (about 30–31% humidity) and the long-cured Extract Grade vanilla (about 20–25% humidity). TK Vanilla beans come in the middle of the range at about 26% – 28% humidity.

Compared to the shorter cure of traditional Grade A gourmet beans, TK Vanilla has a fully developed flavor with a rich aromatic expression—the beans are fragrant and full of seeds, with dark brown or deep black coloration with moist, flexible pods. Some refer to TK Vanilla as "European Gourmet."

You'll find the superficial oils of TK Vanilla are deeper in the bean due to the longer cure—as a result, you won't see a heavy sheen on the outside of the TK Vanilla bean. The flavor is still there and is released when when you bake or make extract.

Our Ugandan TK Vanilla beans are grown by a community of expert growers consisting of lead vanilla growers, local farmers, and farmers' associations. 

The vanilla beans are left to grow on the vine for a full nine months and are never picked early which is a problem is some major growing regions. We take great pride in offering you some of the world's finest vanilla using organic and environmentally sustainable methods.

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.