Which Vanilla to Choose?
The quality of vanilla beans has notable variability depending on how they are processed. To ensure top quality vanilla, a careful approach to cultivation is essential. Mastering fertilization techniques and harvesting the pods when ripe are fundamental elements. However, during the drying process – one hour in the sun followed by one hour in the shade, over four months – each pod reacts uniquely. In fact, some vanilla beans will become noticeably drier than others. The packing and sorting steps becomes crucial to assess the quality of each vanilla pod. There are various ranges of vanilla beans present globally. The vanilla's origin is not intrinsically linked to its quality. In fact, the quality of a vanilla pod depends on its humidity level and its vanillin concentration. There are 4 official classifications of Vanilla in the world: Gourmet, TK, Rouge EU and Rouge US. Among these, many will distinguish between two types of vanilla: Grade A and Grade B pods. In fact, there is no official classification of vanilla pods or standardization organization. Anyone can claim that their pods are Grade A or B. Generally, this term is used arbitrarily either to describe pods that are black, intact, and aesthetically pleasing (Grade A), or misused to refer to pods that are brown, messy, and unattractive in appearance (Grade B).
Vanilla
GOURMET
The superiority of black vanilla, also called gourmet vanilla, stands out. It represents exceptional quality, characterized by deep black pods which express its richness. Black vanilla is distinguished by its high humidity level, giving it a fleshy and luscious texture. Bourbon-type black vanilla is the most expensive. It is sought after by renowned chefs, pastry chefs, artisans as well as chocolate and ice cream manufacturers. Sporting a deep chocolate black hue, it is free of defects. The aromatic qualities, resulting from its complex fragrance, make it an attractive and captivating option for experienced chefs.
💧 Humidity: 30-38%
🌱 Vanillin: 1.6%-2.2%
📏 Length: 16-22cm
Vanilla
T.K.
The TK vanilla variety, also known as T4 or tekka, is synonymous with quality. Famous for its balance between humidity and vanillin levels. However, its humidity level remains lower than that of gourmet black vanilla, lying between 25 and 30%. Displaying brown, even reddish shades in certain places, it is called brown vanilla. Its vanillin content reaches 1.6% to 2.4%. Brown vanilla beans are highly sought after for their exceptional aromatic intensity, despite lower vanillin and moisture levels than gourmet black vanilla.
💧 Humidity: 25-30%
🌱 Vanillin: 1.6%-2.4%
📏 Length: 16-22cm
Vanilla
RED EU & US
EU Red Vanilla is intended for manufacturers in the European market who have a particular interest in scarlet vanilla with a high vanillin content. EU type Red Vanilla has a humidity level of between 20 and 25%, sometimes even exceeding 27%. It sports distinctive streaks on its pods, differentiating them from all other varieties. The superiority of this vanilla is indisputable compared to US Red Vanilla. Its color tends towards burgundy
💧 Humidity: 20-25%
🌱 Vanillin: 1.2%-2.2%
📏 Length: 11-20cm
US Red Vanilla is intended for industrial players in the North American market, who agree to a lower level of quality. In fact, this variety, like that intended for the old continent, has a humidity level of less than 20%, and makes it possible to obtain a greater quantity of material per kilo. Its color tends towards a woody red.
💧 Humidity: 20%
🌱 Vanillin: 1.2%-2.2%
📏 Length: 11-20cm
Madagascar has significant stocks of red vanilla. Many sellers try to pass off this quality as gourmet vanilla or TK quality, but this is not the case. It is important to remain vigilant in order to acquire the appropriate quality for the intended use.
THE
CAVIAR OF VANILLA
Vanilla caviar, renowned for its exceptional aromatic intensity, is considered the epitome of vanilla products. It is highly prized by chefs for its intense and precise aroma, often surpassing that of whole vanilla pods. Derived from a skillful blend of natural vanilla seeds, pulp, and a powerful concentrate, Bourbon Vanilla Caviar is directly extracted from Madagascar's Gourmet-quality vanilla pods. Each pod is meticulously split and scraped to extract the concentrated heart of all the characteristic Bourbon vanilla aromas, thus creating a thick 100% vanilla paste, without sugar, alcohol, or gluten. It is the shiny black vanilla beans that give it this caviar-like appearance. With the equivalent of 100 vanilla pods in a 100g jar, vanilla caviar offers substantial savings compared to whole pods.
💧 Humidity: 10-15%
🌱 Vanillin: 1.6%-2.4%
VANILLA
CUT
Vanilla Cut is a term used to refer to one of the classifications of Madagascar vanilla. It can come in two distinct forms. Either as pieces or fragments of vanilla pods, or as pods that do not exceed 12 cm in size. This quality comes from a selection process (damaged, twisted, irregular pods) or from vanilla harvested before the pods reach maturity. Due to its imperfections, this vanilla is classified as "Grade C," which translates to a lower price. Its use is mainly industrial and is regularly used as raw material for vanilla powder. With a moisture content ranging from 15 to 20%, and a relatively low vanillin content (0.5% to 1.7%), it nonetheless emits a fruity and intense fragrance.
💧 Humidity: 10-15%
🌱 Vanillin: 0.5%-1.7%
VANILLA