Black vanilla is easily recognizable from others thanks to its moisture content. The moisture makes the bean supple, oily, fleshy, shiny appearance and uniform colour, turning to dark brown. They have a floral and powerful aroma like with warm notes of cocoa.
The more the moisture rate is high, the easier will be the bean to split and work with.
Three pods/beans pack:
moisture content: 35%+/-2%,
vanillin rate: 2.1%,
length 14cm-15cm/ 5.5in-5.9in,
net weight around 8g
Bamboo tube is not included just 3 pods/beans pack
Vanilla Black Gourmet, from its botanical name Vanilla Planifolia comes from Madagascar. It’s premium vanilla. It comes in the form of sparkling black sticks, which has been commonly called pods.
To estimate the quality of vanilla, there are several criteria to take into account. The most important is the richness in vanillin and the fragrance. Regarding the very individual smell, the type of vanilla and where it comes from is very important. Gourmet vanilla from Madagascar is the most aromatic and fragrant of all the specimens that exist.
It is ideal for fine dining, pastries, ice cream and all other desserts. It is also perfect for chocolate makers, dairy products and bakeries. Supple and fleshy, it is simple to split. The coat is fully black, chocolate colour, without any colour variation.
They are products that request high expertise and care. If they are too humid, they are more sensitive to mould and fermentation.
Vanilla's leading flavour is due to the presence of vanillin, an organic compound that delivers those signature sweet, warm, and creamy flavours.
Madagascan vanilla has higher concentrations of vanillin than beans from other countries, another reason why Madagascan vanilla beans are so richly flavoured.
3 Gourmet Vanilla Pods/Beans
One reason vanilla has gotten so expensive is, it's hard to grow. ... In Madagascar, where over 80% of vanilla is produced, the flowers have to be pollinated by hand. The pods need several months to cure after harvesting. The whole process is time-consuming and labor-intensive.
Nutritional Values per 100g :
of which saturates 0g
of which sugars 0g
Black vanilla is easily recognizable from others thanks to its moisture content. The moisture makes the bean supple and fleshy. The more the moisture rate is high, the easier will be the bean to split and to work with.
Tahiti vanilla is the best example, this origin presents the highest moisture content of all vanilla origins. Except for its perfume, you will recognize the Tahiti vanilla bean which is big, wide, extremely supple, and sensual.
Gourmet vanilla from Planifolia species (the most common: Madagascar, Reunion, Comoros, Uganda…) is split into two categories:
- Black vanilla (split or non-split) with a moisture content between 30 and 38%
- T4 or TK vanilla with a moisture content between 26 and 30%
Black vanilla is the most expensive, it is the one used by Chefs. Supple and fleshy, it is simple to split. Its coat is fully black, chocolate colour, without any default or colour variation.
Like all fresh and whole herbs and spices, vanilla beans can spoil. If you don’t pay attention to storing them properly, they can get moldy.An important thing to remember here is that the beans can also develop frosty crystals on the surface, and those crystals are not mold. They are made of vanillin that moved from the inside to the surface while the bean started to dry, and they are perfectly safe to eat or use. Do not mistake this frost for mold. Obviously, if there’s actual mold, you should throw out the beans.