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I invite you to follow my advice as soon as you receive your vanilla beans.
You just have to open your airtight bags and choose one of the conservation possibilities:
Wrap your vanilla beans in parchment paper. Place the pods in a jar with as little air as possible and a bottom of sugar of about 3cm. The drying (loss of moisture) of the beans will be faster than with other methods. The advantage is to be able to keep all the amplitude and the typicity of the origin (Madagascar, Guadeloupe, Uganda, Papua, Tahiti, Mexico...). They must be kept away from light, in a dry and not humid place
Arrange your vanilla beans vertically in a jar with a base of alcohol (rum, gin, vodka). Only one end of your bean should be in contact with the bottom of the alcohol.This way, your beans will keep for several months. A dosage of 5cl to 10cl for 10 to 40 vanilla beans is sufficient. When your vanilla beans have all been used, you can flavor your recipes with the vanilla extract you have left.Vanilla extract in the United States is based on beans that have been left for several months in white alcohol. The result is often exceptional.
*David Vanille cannot be responsible for conservation problems independent of the quality delivered.
When food industry professionals buy several kilos of vanilla beans, they very often use this technique.When I visit my many chocolate clients, the stocks are now in the freezers.Some will explain that purists do not do this because it stops the development of the vanilla aromas.Most of the aromas of your vanilla bean will be at their peak upon receipt of your order.The long traditional maturing process, David Vanille's signature, allows you to discover vanillas with complex and singular notes
These techniques guarantee excellent preservation of your vanilla beans over time.* These preservation methods are suggestions. Any problems related to poor preservation on your part could not be attributed to the quality of the vanilla beans www.DavidVanille.com