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You just have to take your vanilla beans out of the airtight bags as soon as you receive them to avoid any problems with conservation.Here are the different possibilities to keep your beans from a few weeks to years.
Place 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 alcohol.This way, your pods will keep for several months. A dosage of 5cl to 10cl for 10 to 40 vanilla beans is sufficient. When your vanilla beans have been used up, you can flavor your recipes with the vanilla extract you have left.Vanilla extract in the United States and the West Indies (Guadeloupe, Martinique) is a base of beans left for several months in a white alcohol, often agricultural rum at 50°c. The result is often exceptional and the extraction of flavors very precise
When food professionals buy several kilos of vanilla beans, they often use this technique. The advantage is to be able to counter the high inflation on vanilla, to avoid stock-outs and to optimize their margins by making economies of scale. During my visits to my numerous chocolate clients, the stocks are now in the freezers at -20°c. Some people will tell you that purists don't do this because it stops the development of the vanilla flavors.The majority of the aromas of your vanilla bean will be at their peak when you receive your order.The long traditional maturing process, David Vanille's signature, allows you to discover vanillas with complex and unique notes.
These techniques guarantee an excellent conservation of your vanilla beans over time.Any problem related to a bad conservation on your part could not be attributed to the quality of the vanilla beans www.DavidVanille.com