Sprig Gourmet vanilla beans imported from Madagascar are hand pollinated, harvested, sorted and matured for a year. These are Grade A - NFN (Non Fendus Noire) beans, meaning they are non-split and blemish free.
Bourbon Processed: Bourbon vanilla curing involves immersing ripe vanilla beans in hot water, then wrapping them in blankets to sweat and develop flavor. This process is repeated for several weeks, allowing the beans to ferment and dry, intensifying their aroma and flavor. Finally, the beans are aged to develop their characteristic rich, sweet, and creamy notes.
Length is approximately 15-17 cm with an average moisture content between 25% - 33%. As a result, these beans are soft, pliable, and abundant in vanilla seeds. Vanillin content 1.5%.
Vanilla Beans for baking: Vanilla pods and the seeds within the pods have flavour. Infuse into milk or cream for a subtle vanilla flavour. You can also use the vanilla bean caviar/ seeds to give visual appeal to ice-creams and baked goods. Make homemade vanilla coffee, vanilla extract or vanilla sugar.
STORAGE: Exposed vanilla beans can dry out easily and turn brittle. Hence. keep the bean within the Aluminium tube or store in a cool, dark space away from sunlight. Vanillin crystals are small, white and transparent crystals that can develop on vanilla beans when the vanillin within the bean moves to the surface while the beans dry. These crystals appear shiny and are edible and must not be mistaken for mold which is fluffy and cottony.
