Main notes: Woody, undergrowth, honey, musky.
Fining: Very dry vanilla, slightly split.
Caliber: Vanilla Extraction 10-13cm.
Origin - Plantations : Jungles and Villages of the North West.
As soon as you receive it, you just have to put 10 dry vanilla beans in your bottle with white rum.
For pastries, please rehydrate the beans in water or milk, room temperature, for 4 hours. Video of the vanilla extract at the bottom of the page.
"Vanilla mainly for the creation of alcohol base!"
Warning: Last items in stock!
Availability date: 10/21/2019
Brown vanilla (dry vanilla) is the most widely used vanilla in the industry. It corresponds to about 90% of the exchanges in the vanilla industry.
It is intended for professionals looking for a high level of dry matter.
The moisture content is then derisory, around 10-15% in order to offer a dry vanilla with an intense and very typical aroma. This batch offers split or unsplit vanilla beans in full maturity harvested on liana.
This vanilla offers notes that are off the beaten track.
Dominance of spicy notes. Base notes: wild, dried herbs, liquorice
My friends and business clients use it for different purposes such as :
- The making of vanilla-arranged rums
- The creation of vanilla extract
- The creation of Papua
vanilla syrup - Macerates for their fragrances with more masculine
notes - Papua
vanilla-based dairy products - Artisanal vanilla beers - Vanilla
ice-creams often combining two qualities or origins
I advise you to mix or grind your Papua Vanilla beans - Extraction to fully enjoy their aromas.
Maceration at 70°c for 1h30 to create superb vanilla extracts.
Ideally with a thermomix if you are not working with a probe.
With the probe, nothing could be simpler. Once your temperature is reached, stabilize your fire for a temperature between 70-80°c maximum. The aim is not to "enzymatically break" your vanilla too much
Extract of Vanilla House - Economic
The creation of a vanilla extract will be done on a first try: 500g of confectioner's sugar, 500g of mineral water, 20g of brown Papuan vanilla beans.
All you will have to do is to grind your preparation for 20 seconds in a turbo.
This is followed by an hour and a half maceration at 70-80°c max
Infusion in a milk or cream base
Crush your refined brown vanilla beans from Papua.
*Base of 5g per litre of preparation if you only use a milk base.
*Base of 15g of Papua Brown Vanilla if mixed. Ex: red fruits, coffee or cocoa.
Vanilla Ice Cream
For craftsmen in search of new flavours, I invite you to let your customers discover two vanilla flavours.
A Papua vanilla ice cream with a brown vanilla base.
A Bourbon Gold vanilla ice cream from Madagascar with cocoa, creamy and caramelized notes.
For artisan perfume creators, a 60% Papua Vanilla - 40% Papua Vanilla Extraction - Tahitensis extraction composition provides quite exceptional results.
The complexity of the ice cream created starts with the round and floral notes of Papua Vanilla - Tahitensis. Followed by the spicy and undergrowth base notes resulting from both qualities
Vanilla Rum Arrangement
For lovers of vanilla-arranged rums, each origin will offer a different tonality.
It is very interesting to discover several origins and qualities. Varying beyond my selections on the qualities of your rum (agricultural, molasses rum, old rum, ...), its year and origin, the combinations for amateurs seem infinite.
As you will have understood, there is not only one type of Vanilla rum but thousands...
Personally, I always have different Vanilla rums. Rum, like sugar, is an excellent enhancer (or developer) of taste and flavor.
Get off the beaten track and let your acquaintances discover rums with vanilla from different origins such as the Vanilla of Papua - brown refined in a trunk
Despite its very low moisture content and "dry" quality, this vanilla is nonetheless a vanilla that has had a gold refining, the David Vanille signature.
The mastery of my vanilla collectors allows this quality to develop, in good conditions, the formation of many frosted vanilla
To continue the aromatic and enzymatic development of my vanilla :
You will find here my tips for storing your vanilla beans
Celia L. published the 10/07/2020 following an order made on 28/06/2020
Bon rapport qualité prix
Delphine B. published the 10/07/2020 following an order made on 28/06/2020
Remplacé par plus de vanille dans mon lot.
Helene C. published the 10/07/2020 following an order made on 27/06/2020
Eliane M. published the 10/07/2020 following an order made on 17/06/2020
difficile à utiliser
Florent B. published the 10/07/2020 following an order made on 26/06/2020
Sylvie R. published the 09/07/2020 following an order made on 18/06/2020
Je ne suis pas déçu du produit
Patricia L. published the 09/07/2020 following an order made on 25/06/2020
Belles gousses bien parfumées et bien remplies
Badouga S. published the 08/07/2020 following an order made on 26/06/2020
cela conviendrait pour faire du sucre vanillé
Jacques L. published the 08/07/2020 following an order made on 26/06/2020
beaucoup trop sèche, plus de parfum