Red vanilla is also called Vanilla Planifolia from Madagascar. The Red type of vanilla has the same powerful floral scent with a touch of chocolate. This same smell is similar to Gourmet Black vanilla and TK Brown or Black vanilla.
Three pods/beans pack:
moisture content: 24%+/-1%,
vanillin rate: 1.7%,
length 16-17cm/ 6.3-6.7in,
net weight around 8g
Bamboo tube is not included just 3 pods/beans pack
Red vanilla is converted to either a fragment or an oleoresin for the food industry. The two types the US and Europe are all intended for industrial products. What sets them apart is that US-type Red vanilla is drier than European-type Red vanilla has a humidity rate of 18 to 24% and is less flexible than than European-type vanilla.
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.
Warning ! Some companies sell red vanilla « Europe » as Gourmet vanilla. In order to compare pricing done by different suppliers, you need to compare apple with apple and check the moisture content declared by each supplier.
Cuts below 12cm and Red vanilla represent between 85 - 90% of a crop in Madagascar.
3 Red 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.
A vanilla recognizable by its red and textured color, conferred by a hygrometry rate of less than 25%. It reveals good aromas commonly found in Black Gourmet vanilla and TK but more raw.
Its advanced desiccation allows a better yield of extracted vanillin per kilo which offers a cost advantage. Indeed, depending on the type of Red vanilla considered, the breadth of its aromatic palette (more than 150 compounds including vanillin) in relation to the quantity of initial material, makes it a solution of choice for caviar extraction and processing in the form of powder, liquid extract or other formulas (oleoresins). Particularly used by industrialists and companies creating natural flavorings wishing a product more inclined to be handled according to their transformation on the process, also requested by craftsmen preferring pods of less water-rich qualities.
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.