Dry Vanilla Beans "Declassified" +6cm XS

1. WILD DRY VANILLA "DECLASSIFIED" FROM PAPUA - WHAT IS IT?

Dry vanilla is the vanilla most used by the industry. It corresponds to about 90% of the trade in the vanilla industry.

It is intended for professionals looking for a high dry matter content and open to aromas "off the beaten track". The moisture content is very low, 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 TO USE MY "DECLASSIFIED" DRY VANILLA BEANS ?

My friends and professional clients use them 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 recommend blending or grinding your Papua Vanilla Beans - Dry to get the full benefit of their flavors.

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 easier. Once you have reached your temperature, stabilize your fire to a temperature between 70-80°c maximum. The goal is not to "break" your vanilla enzymatically.

Homemade Vanilla Extract - Economic

The creation of a vanilla extract will be done on a first test type 500g of confectioner's sugar, 500g of mineral water, 20g of dry vanilla pods from Papua.
You will just have to grind your preparation during 20 seconds with a turbo.
Then macerate for an hour and a half at 70-80°c max.

Infusion in a milk or cream base

Grind your dry wild vanilla pods from Papua.
*Base of 5g per liter of preparation if you use only a milk base.
*Base of 15g of Papua dry vanilla if mix. Ex: red fruits, coffee or cocoa.

Vanilla Ice Cream

For artisans looking for new flavors, I invite you to introduce two vanilla flavors 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 the artisans creating flavors, a composition 60% Papua vanilla - Dry to 40% Papua vanilla - Sauvage Gourmet allows quite exceptional results.
The complexity of the ice cream created starts with the round and floral notes of Papua vanilla - Sauvage. Followed by the spicy and undergrowth background notes resulting from the two qualities.


Vanilla Rum

For lovers of vanilla arranged rums, each origin will offer a different tone.
It is very interesting to discover several origins and qualities. By 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, there is not only one type of Vanilla rum but thousands...

Personally, I always have different vanilla rums. Rum, like sugar, is an excellent taste and flavor enhancer (or developer).
Get off the beaten track and let your acquaintances discover rums with vanillas of different origins, such as the Papua Vanilla - dry aged in a trunk.

4. DRY VANILLA

Despite its very low moisture content and its "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 vanillas.

5. HOW TO STORE YOUR DRY VANILLA BEANS ?

To continue the aromatic and enzymatic development of my vanilla:

You will find here my advices to keep your vanilla beans