Vanilla Beans

Vanilla’s Nature

Vanilla beans are the pods of a tropical climbing orchid that is native to the Americas, Africa, and Southeast Asia. Vanilla beans are tightly rolled and dark brown in color. the flavor of vanilla beans is a key characteristic of many desserts, especially ice cream, cakes, and other baked goods.

Our vanilla beans (V. Planifolia) are grown in the fertile soils of Tanzania, 100% ethically sourced from small-scale farmers, grown, hand-picked, and processed by traditional methods from the finest of pods, giving them a unique and authentic taste that you can’t find anywhere else on the market. The quality of vanilla produced in Tanzania came to be renowned for its good fragrance emanating from its high vanillin content, among the world’s highest.

We believe in a more sustainable production process, our vanillas are organically grown, without any chemicals or additives, to ensure the highest quality.

Uses of Vanilla

The four main commercial preparations of natural vanilla are:

• Whole Bean pod
• Powder (ground pods, kept pure or blended with sugar, starch, or other ingredients)
• Extract (in alcoholic or occasionally glycerol solution; pure vanilla extract contain at least 35% alcohol)
• Vanilla sugar, a packaged mix of sugar and vanilla extract

Vanilla is widely used for foods, beverages, and cosmetics, as indicated by its popularity as an ice cream flavor. Regarded as the world’s most popular aroma and flavor, Vanilla is extracted from the pods of the Vanilla planifolia orchid. It is a mixture of ~ 200 compounds but its characteristic flavor and fragrance primarily come from Vanillin. Although vanilla is a prized flavoring agent on its own, it is also used to enhance the flavor of other substances, Its flavor is often complementary in chocolate, custard, caramel, coffee, and others. Vanilla is a common ingredient in Western sweet baked goods, such as cookies and cakes.

Another use is vanilla extract, which gives food a more intense vanilla flavor than vanilla beans alone.
Vanilla extract is made by soaking the vanilla beans in an alcohol and water mixture for two months or more before it is filtered out through filter paper to get rid of any particles that might have been left over from the process.