Bourbon Gourmet Vanilla Beans - Madagascar
Premium Madagascar Bourbon Vanilla Beans
Grade A Vanilla planifolia pods harvested from Madagascar's northeastern coastal regions. Hand-pollinated and field-matured for 9 months before selective harvesting. Beans undergo traditional 6-month curing process maximizing vanillin concentration. Dark brown-black pods exhibit characteristic crystalline surface indicating optimal curing completion.
Cultivated in mineral-rich volcanic soil under precise climatic conditions between 10-20°N latitude. Traditional farming methods maintain soil biodiversity and natural pest resistance. Post-harvest processing follows centuries-old techniques refined by generational expertise.
Laboratory analysis confirms minimum 2.1% vanillin content through proprietary curing process. Moisture content maintained at optimal 28-32% supporting full flavor development and preservation.
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Bourbon Gourmet Vanilla Beans - Madagascar
Usage Instructions
Seed Extraction
1. Split pod lengthwise with sharp knife
2. Scrape seeds with flat edge
3. Collect seeds for immediate use
4. Reserve pod for secondary applications
Storage Requirements
Maintain in airtight container. Store at 15-20°C. Avoid exposure to direct sunlight. Keep away from strong odors. Check periodically for optimal flexibility.
Pod Utilization
Infuse in liquid bases. Create vanilla sugar. Prepare extracts and tinctures. Incorporate in marinades and sauces.
Technical Specifications
Physical Characteristics
Length: 16-20cm
Moisture: 28-32%
Color: Dark brown-black
Surface: Crystalline frost
Flexibility: Semi-pliable
Chemical Analysis
Vanillin: 2.1-2.4%
Essential Oil: 0.2-0.3%
Total Phenolics: 280mg/100g
Moisture Activity: 0.82-0.86
pH: 4.2-4.6
Quality Parameters
Grade: A (Premium)
Aroma Intensity: 8.5/10
Flavor Profile: 9/10
Oil Content: High
Seed Density: 90%+
Processing Methods
Curing Duration: 6 months
Temperature Range: 35-45°C
Humidity Control: 65-75%
Air Circulation: Regulated
Quality Checks: Daily
Culinary Excellence
Madagascar Bourbon vanilla beans deliver exceptional aromatic complexity through traditional curing methods. Each pod contains thousands of microscopic seeds carrying concentrated flavor compounds developed through precise maturation and processing.
Flavor Profile
Primary notes exhibit rich creamy character with pronounced buttery undertones. Secondary aromatics include hints of tobacco, dark chocolate, and prune. Extended finish reveals complex woody and floral notes characteristic of premium bourbon vanilla.
Culinary Applications
Versatile ingredient suitable for both sweet and savory applications. Seeds provide intense flavor concentration while pods offer excellent infusion capabilities. Technical analysis confirms flavor stability in various pH and temperature conditions supporting broad culinary applications.
Extraction Properties
Superior vanillin extraction in both alcohol and oil-based mediums. Optimal release of flavor compounds achieved through proper temperature and time control. Extended maceration yields complex flavor development.
Madagascar Heritage
Bourbon vanilla cultivation represents centuries of agricultural expertise developed in Madagascar's northeastern regions. Each pod embodies traditional farming methods passed through generations of specialist growers.
Historical Development
Vanilla cultivation introduction traces to 1851 through Edmond Albius's pollination discovery. Subsequent development of processing techniques established Madagascar's global prominence in premium vanilla production. Traditional curing methods refined over generations continue defining industry standards.
Traditional Processing
Six-month curing process involves daily inspection and handling. Morning sun exposure followed by afternoon wrapping develops characteristic flavor compounds. Generational expertise guides optimal curing progression ensuring premium quality development.
