Vanilla Beans (Planifolia)
Vanilla Planifolia, or Bourbon vanilla, from Papua has a bold, creamy, and rich vanilla aroma with slight smoky notes. Known for its high concentration of vanillin, it delivers a deep and full-bodied flavor that intensifies with the curing process.
The entire pod is used, with the seeds inside being especially prized for culinary uses. After harvesting, Planifolia beans undergo sun drying, curing, and aging, which contribute to their robust flavor.
This vanilla is widely used in flavoring extracts, bakery items, ice creams, and dairy products. It’s also a popular choice for luxury food items and gourmet recipes.
Gourmet:
14-15 cm, moisture 25- 35%
16-18 cm, moisture 25-35%
19-23 cm, moisture 25-35%
A
14-15 cm, moisture 20-35%
16-18 cm, moisture 20-35%
19-23 cm, moisture 20-35%
Vanilla Beans (Tahitensis)
The bean pod is the main part used. Once harvested, the beans undergo a curing process to develop their full flavor profile. Inside, the tiny seeds, known as “vanilla caviar,” are also used in fine culinary applications for visual appeal and added flavor.
Tahitensis vanilla is highly valued in luxury food products, baking, ice cream, and high-end perfumes due to its unique and intense aroma.
Known for its aromatic complexity, Vanilla Tahitensis from Papua features floral, fruity notes with a hint of cherry and anise. It has a creamy, smooth flavor profile, popular for creating premium desserts, pastries, and gourmet products.
Gourmet:
12-14 cm, moisture 25-35%
14-15 cm, moisture 25-25%
15-16 cm, moisture 25-35%
16-17 cm, moisture 25-35%
A:
12-14 cm, moisture 20-35%
14-15 cm, moisture 20-35%
15-16 cm, moisture 20-35%
16-17 cm, moisture 20-35%
B:
12-14 cm, moisture 20-35%
14-15 cm, moisture 20-35%
15-16 cm, moisture 20-35%
16-17 cm, moisture 20-35%
C:
12-14 cm, moisture 20-35%
14-15 cm, moisture 20-35%
15-16 cm, moisture 20-35%
16-17 cm, moisture 20-35%
Grades & Sizes
B
14-23 cm, moisture 20-35%
C
All size, moisture 20-35%
Grades & Sizes
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