Madagascar Vanilla Beans
Madagascar Vanilla Beans

Madagascar Vanilla Beans

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Our Madagascar Vanilla Beans are currently out-of-stock. Based on the latest update from our supplier unfortunately, we do not have an expected receiving date at this time.If you would like to be notified when this is back in stockplease email Rebecca at [email protected] and use Madagascar Vanilla Beans in the subject line.If you love the aroma and taste of vanilla, but have never tried whole vanilla beans then you are in for a real treat! Vanilla beans are more fragrant and robust than extracts. The best beans are pliable enough to bend without breaking, their color is a dark brown to almost black and they're a bit oily to the touch. Vanilla is the second most expensive spice in the world after saffron because just like saffron they are very labor intensive to harvest. Despite their expense, vanilla beans are highly coveted for their flavor. OriginsThe vine of the vanilla orchid was first cultivated by the Totonec people of Mexico. In the 15th century the Aztecs conquered the Totonec region and quickly came to crave this unique and exotic flavor. The Aztecs called them "tlilxochi" which translates to "black flower". The Spanish conquistador Hernên Cortê©s is credited with introducing both vanilla and chocolate to Europe in the 1520s. Early attempts to grow vanilla outside Mexico and Central America proved unsuccessful because of the harmonious relationship between the delicate vanilla orchid and the Melipona bee, its natural pollinator. Pollination is required for the flower to grow. In 1841 a slave on the French island of Rê©union (located in the Indian Ocean about 600 miles east of Madagascar) discovered how to hand-pollinate the plant. This allowed a broad global cultivation of vanilla. Today Madagascar, Rê©union, and the Comoros Islands account for almost 80% of the world's total vanilla production. In recent years there has been a drop in the amount of farmers worldwide continuing to cultivate vanilla beans due to a drop in overall demand as more food manufactures have increased their use of natural and synthetic vanilla substitutes in the food industry.Other VarietiesCurrently there are 3 major species of vanilla grown globally, all of which are direct ancestors to the original species grown in Mexico and Central America. These are best known as Madagascar, Mexican and Tahitian. Bourbon or Madagascar vanilla beans are cultivated from vanilla planifolia plants introduced from the Americas. These are the thinnest type and are rich and sweet with a fruity, sweet creamy, hay-like aroma with vanillin undertones. The signature vanilla flavor is generally stronger compared to other vanilla varieties.Mexican vanilla beans (also Vanilla planifolia) come from the land of vanilla's origin, it's also much harder to find and tends to be more expensive than other types of vanilla beans. This is due to lower designated acreage coupled with severe drought conditions. These beans have a spicier and woody fragrance with a more subdued flavor than the more popular Bourbon vanilla beans.Tahitian vanilla beans come from a different type of vanilla, Vanilla tahitiensis. These beans are shorter, thicker and darker in color than the Vanilla planifolia types. These beans have a different aroma and flavor which is best described as being more floral and fruity.We also carry a top grade Vanilla Extract (single fold). How Many and How LongThere are approximately 10 Madagascar Vanilla Beans per ounce and each is approximately 6" to 7" long.When and where to UseUse vanilla beans with apples, eggs, fish, ice cream, melon, milk, peaches, pears and strawberries. Vanilla Beans work well in combination with cardamom, chili, cinnamon and cloves. Vanilla Bean StorageStored properly, gourmet vanilla beans should remain flavorful, moist and easy to work with for 6-12 months. We do not recommend storing vanilla beans in the refrigerator or freezer! The cold tends to dry them out and may increase the chance for mold. We've found it best to keep the temperature relatively constant and the air around them to circulate a bit (i.e. don't store in sealed plastic bags). Helpful HintsVanilla beans are so potent and full of flavor, that many cooks will use them more than once. All you have to do is rinse them off and let them dry and you can use them again later, or you can grind them up to be added to recipes calling for vanilla.You may also find that when using our top grade Madagascar beans that after a while they develop crystals (which looks a bit like white fur). This is actually an indicator that the beans have a high amount of natural vanillin and are of excellent quality. This is a natural process so you can actually use these crystals - they're chockfull of flavor! If however, you notice a flat and dull growth on the outside of your beans, or if they smell bad, this is usually a sign of mildew. Toss the mildewed beans away, or the mildew will spread to the other beans.

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