Dried Vanilla Beans +10cm XS

1. PAPUA DRIED WILD VANILLA - WHAT IS IT?

Dry vanilla is the most widely used vanilla in the industry. It accounts for about 90% of trade in the vanilla industry.

It is aimed at professionals looking for a high dry matter content.
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.

2. HOW DO I USE MY DRY VANILLA BEANS?

My friends and business clients use it for different purposes such as :

- The making of vanilla-arranged rums
- The creation of vanilla extract
- Macerates for their perfumes with more masculine notes
- Artisanal beers with vanilla

3. RECIPES TO HIGHLIGHT YOUR DRY VANILLA:

I advise you to blend or grind your Papua New Guinea Vanilla beans - Dry to take full advantage of their aromas.

Maceration at 70°c for 1h30 to create superb vanilla extracts.
Ideally with a thermomix if you don't work with a probe.

With a probe, nothing could be simpler. Once your temperature is reached, stabilize your fire at a temperature between 70-80°c maximum. The aim is not to "enzymatically break" your vanilla too much

Homemade Vanilla Extract - Economic

The creation of a vanilla extract will be done on a first trial of 500g of confectioner's sugar, 500g of mineral water, 20g of dry vanilla pods from Papua.
Simply grind your preparation for 20 seconds in a turbo.
This is followed by a maceration of one and a half hours at 70-80°c max

Infusion in a milk or cream base

Grind your dried wild Papuan vanilla beans.
*Base of 5g per litre of preparation if you only use a milk base.
*Base of 15g of Dry Papuan Vanilla if mixed. Ex: red fruits, coffee or cocoa.

Vanilla Ice Cream

For artisans looking for new flavours, I invite you to introduce two vanilla flavours to your customers.

For example:

A Papua vanilla ice cream with a dry vanilla base.
A Bourbon Gold vanilla ice cream from Madagascar with cocoa, creamy and caramelized notes.

For artisan perfume creators, a 60% Papua Vanilla - Dry to 40% Papua Vanilla - Wild Gourmet composition allows for quite exceptional results.
The complexity of the ice cream created is based on the round, floral notes of Papua Vanilla - Wild. 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 its origin, the combinations for the amateurs seem infinite.

You will have understood it, 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 revealer) of taste and flavour.
Get off the beaten track and let your friends and family discover rums with vanilla from different origins, such as the Papua Vanilla - dry and matured in a trunk

4. DRY VANILLA

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, under good conditions, the formation of many frosted vanillas

5. HOW DO YOU KEEP YOUR VANILLA BEANS DRY?

To continue the aromatic and enzymatic development of my vanilla :

You will find here my advices to preserve your vanilla beans