Place your vanilla beans vertically in a jar with a base of alcohol (rum, gin, vodka).
Only one end of your pod should be in contact with the alcohol bottom.
This way, your pods will keep for several months.
A dosage of 3 to 5cl for 10 to 40 vanilla beans is sufficient.
When your vanilla pods have all been used, you can flavour your recipes with this vanilla extract that you have left.
Vanilla extract in the United States is a base of pods that are left for several months in white alcohol. The result is often exceptional.
*David Vanille cannot be held responsible for conservation problems independent of the quality delivered.
When food professionals buy several kilos of vanilla beans, they very often use this technique.
During my visits to my many chocolate customers, stocks are now in the freezers.
Some will explain that purists do not do this because it stops the development of vanilla flavours.
The majority of the flavours of your vanilla bean will be at their peak when we receive your order.
The long traditional maturing process, signed by David Vanille, allows you to discover vanilla with complex and singular notes
These techniques guarantee you an excellent preservation of your vanilla beans over time.
* These storage methods are suggestions.
Any problem related to poor storage on your part could not be attributed to the quality of the vanilla beans www.DavidVanille.com