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10 Dried Vanilla Beans 10-13cm S - Papua New Guinea

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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!"

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  • 10 pods
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  • 80 gousses

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    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.

    For example:

    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

  • Find our recipe ideas with "10 Dried Vanilla Beans 10-13cm S - Papua New Guinea"

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    4.7 /5

    Based on 65 customer reviews

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    Martine A. published the 27/05/2020 following an order made on 04/05/2020


    Excellent produit ,elles sont bien pleines et un très bon parfum

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    Ayeth B. published the 23/05/2020 following an order made on 01/05/2020


    Pas de bonne qualité , vanille très sèche et manque d arôme

    Did you find this helpful? Yes 0 No 0

    Viviane H. published the 16/05/2020 following an order made on 01/05/2020



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    Laurene R. published the 15/05/2020 following an order made on 02/05/2020


    Haaaaa je suis aux anges mon rhum arrangé en cours ! Elle sent super bon !

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    Virginie M. published the 15/05/2020 following an order made on 02/05/2020


    Très parfumée

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    Marie D. published the 15/05/2020 following an order made on 01/05/2020


    Bien emballé odeur ennivrante

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    Christine R. published the 15/05/2020 following an order made on 01/05/2020


    Super vanille arrivée très vite. Merci

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    Elodie B. published the 09/05/2020 following an order made on 28/04/2020


    Très bons produits

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    Nina Z. published the 06/05/2020 following an order made on 24/04/2020


    C'est la première fois que j'achète de la vrai vanille. Je ne regrette pas, fini les grandes surfaces !

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    Valentine G. published the 05/05/2020 following an order made on 18/04/2020


    Belle vanille, parfaite pour parfumer un pot de sucre ou un rhum arrangé.

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