General information about Vanilla
True vanilla flavor comes from the cured seed pod (bean) of the vanilla orchid (http://en.wikipedia.org/wiki/Vanilla). The properly prepared pod contains vanillin and 100s of other flavor compounds. Vanilla orchids are the only orchids that produce an edible seed. The primary producers of vanilla beans are tropical areas: Madagascar, Indonesia, Papua New Guinea.
There are two distinct types of vanilla orchid:
- Vanilla Planifolia beans have a strong, familiar vanilla flavor, it is often called ‘Madagascar Bourbon’. Planifolia is the same variety grown in Mexico, but is now synonymous with Madagascar.
- Vanilla Tahitensis is weaker vanilla with ‘fruity, floral, and sweet’ flavors created by the compound heliotropin. Tahitensis is a mutated form of a planifolia orchid from Tahiti, though most Tahitensis vanilla is now grown in Papua New Guinea.
One crucial detail of the curing process can help us distinguish between types of planifolia vanilla beans. Planifolia beans must be “killed” after harvest to stop growth. The method of killing will produce a unique vanilla bean.
Water Kill or Bourbon method
The vast majority of vanilla beans are killed by steeping in hot water for a few minutes. This technique was developed in the former French Bourbon Islands (now Madagascar).
The time and temperature of the kill vary by curer, introducing a bit of difference to beans from various places. This method tends to give a soft, pliable vanilla bean.Sun Kill or Mexican method
Vanilla beans are put on concrete slabs at mid-day and the beans are killed by the hot sun. This is harsher than the bourbon kill and results in a woodier vanilla bean. This method is used primarily in Mexico.
Notice how the skin of the Bourbon style vanilla is cut cleanly, but the skin of the Mexican vanilla is ragged and woody.
In most cases, vanilla farmers sell raw vanilla beans to central curing houses. Curing houses process the raw pods into the fermented, fragrant vanilla beans that we know. These professionals process tons of vanilla from all over a region. When you buy vanilla processed by a curing house, there is little chance to get beans from the same farm. This is not universally true but is largely the case in Madagascar, PNG, India, Malaysia, Indonesia, Mexico, Tahiti, etc.
Grade ‘A’ and grade ‘B’ vanilla beans
Vocabulary for describing vanilla bean quality seems to vary a bit between vendors, which can make it more difficult to know exactly what you’re getting. To cut through the confusion, the following quality labeling is being used: vanilla beans are graded A and B.
After analysis of our conversations with customers, we realized that buyers are confused with the designations A and B, it seems to them that A is higher quality vanilla, and B is a lower quality one. In fact - it is 2 different products created for different purposes.
Since that we are not labeling our beans as 'Grade A' and 'Grade B' but 'Gourmet grade' and 'Extract grade'
Grade ‘A’ (Gourmet grade)
These beans are straight, oily, and moist, only minor skin damages are allowed. There are about 100 to 120 grade ‘A’ beans (6-7 inches) per pound (7.5 per oz). This vanilla is visually attractive so it can be a feature ingredient in gourmet cuisine. 30% – 35% moisture content.
Grade 'B' (Extract grade)
Vanilla beans are less moist, may be curved, split, have major skin defects like in photos below:
They are less attractive, but don’t worry, because the flavor isn’t in the water or shape. There are about 140 to 160 grade ‘B’ beans (6-7 inch) per pound (10 per oz). 15% – 25% moisture content