Main notes: woody, undergrowth, honey, musky.
Fining: Very dry vanilla, slightly split.
Size: Vanilla Extraction 8-12cm.
Origin - Plantations : Jungles and Villages of the North West.
As soon as you receive it, just 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!
Brown vanilla (dry vanilla) is the most widely used vanilla in the industry. It accounts for around 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.
This vanilla offers notes that are off the beaten track.
Dominance of spicy notes. Base notes: wild, dried herbs, liquorice
My friends and professional clients use it for different uses 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
- Dairy products based on Papua vanilla
- Homemade beers with vanilla
- Vanilla ice cream often combining two qualities or origins
I advise you to blend 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 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 - Economical
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 brown vanilla pods from Papua.
Simply grind your preparation for 20 seconds with 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
Crush your refined brown Papua vanilla beans.
*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 artisans looking for new flavours, I invite you to introduce two vanilla flavours to your customers.
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 - Tahitensis extraction composition allows for 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 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 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, under good conditions, the formation of many frosted vanillas
To continue the aromatic and enzymatic development of my vanilla :
You will find here my advices to preserve your vanilla beans
Isabelle V. published the 23/11/2020 following an order made on 12/11/2020
C est pour un cadeau donc pas ouvert
Coralie L. published the 23/11/2020 following an order made on 31/10/2020
Marie-Christine B. published the 23/11/2020 following an order made on 11/11/2020
je l'ai noté au dessus
Guillaume D. published the 22/11/2020 following an order made on 11/11/2020
Très bien emballé
ODILE G. published the 17/11/2020 following an order made on 06/11/2020
LES GOUSSES SONT TRES PETITES MAIS D UN BON PARFUM
Jennifer S. published the 15/11/2020 following an order made on 02/11/2020
Très bonne j’en recommanderai
Amandine R. published the 10/11/2020 following an order made on 16/10/2020
Tout ce qu'on attend d'une vanille sèche.
Karine L. published the 07/11/2020 following an order made on 25/10/2020
Catherine P. published the 25/10/2020 following an order made on 02/10/2020
Rien à dire