Main flavours : sauvage, épicée, miel, foin coupé d'un soir d'été.
Sensation : Une vanille sèche avec une vraie puissance aromatique.
Aromatic range : Intensité caractéristique des Tahitensis Papous.
Colour : Noire ébène - Reflet argenté des huiles essentielles.
Origin :Highland provinces - North-Western jungles and villages
"Dry beans, cracked or broken : wonderful aromatic palette"
An "off the beaten tracks" organoleptic range
The perfect vanilla beans for professionals use
Warning: Last items in stock!
Extraction Vanilla is the most used type of Vanilla in the industry. It represents 90% of the transactions on the Vanilla market.
This product is mainly made for professionals who want a high rate of dry matter. This is why the humidity percentage of this product is around 20%. The beans still keep all of their unique aroma and taste. My batches contain cracked, untracked and broken but always fully matured Vanilla beans directly harvested from the vine.
Its aromatic palette is off the beaten tracks. Its main hints of spices are floored by a base note of dried herbs, liquorice and wild overtone.
My friends and customers use it to make :
- Infused Rum
- Vanilla extract
- Vanilla syrup
- Macerations (it allows the vanilla to release more "masculine" hints)
- Vanilla flavoured dairy products
- Homemade beers
- Vanilla ice cream (you want to use two different varieties or origins to enhance and complement both their quality, aroma and taste)
My main recommendation is to grind or blend my Papua New Guinea Extraction Vanilla beans in order to enjoy its rich aromatic palette fully.
You can let it macerate for 1h30 at 70°C (158°F) to create a wonderful vanilla extract.
You can use a Thermomix if you don’t own or are not familiar with kitchen thermometers.
Using a kitchen thermometer is easy as ABC : once you reach the desired temperature, stabilise your burner to keep the same temperature. The goal here is to avoid "breaking" the enzymes of your Vanilla.
Homemade Vanilla extract - Economical
You’ll need 500g (18oz) of sugar, 500g (18oz) of mineral water and 20g (~11 drams) of Extraction Vanilla beans.
Grind/Blend everything all at once for 20 seconds. Then, let it macerate for 1h30 at 70°C (158°F).
Brewing in dairy products
Grind / Blend your Papua New Guinea Extraction Vanilla beans.
You’ll want to use 5g (~2.8 drams) per litre of final product if you solely use milk as a base.
You’ll want to use 15g (~8 drams) per litre of final product if you use a mix as a base (red berries, cocoa, coffee, etc).
Vanilla Ice cream
When offering Vanilla ice cream, try to make people taste 2 different vanilla ice cream as a combination. For example, serving a Papua New Guinea Extraction Vanilla ice cream with a Bourbon Gold Vanilla ice cream will sublimate both of ice creams as the two different varieties perfectly complement each other.
If you want to try something new, you can also have 60% of your Vanilla input be Papua New Guinea Extraction Vanilla beans and the other 40% Papua New Guinea vanilla beans - Tahitensis Gourmet. As a result, the Gourmet Vanilla will bring round, floral hints as head notes, complemented by the spicy notes of the Extraction vanilla. A result to die for, truly.
Each variety of Vanilla has its uniqueness, sublimated by macerating in Rum.
However, your variety of Rum also has a big influence on your final product.
It’s up to you to try and mix, according to your own personal tastes.
I, for one, like to experiment and always have different Vanilla infused Rums. That way, I can always surprise my guests by serving them Rum with hints and notes they never tasted before.
No need to worry, it isn’t a sign of decomposition, it’s quite the opposite! When "frosting" happens, it means that the level of vanillin in your bean is so high, it starts oozing, creating small droplets that then transform in flakes that end up giving your bean this "frosted" aspect. It’s a sign of great quality.
Even if the level of humidity is particularly low with these beans, they still went through the Gold maturing process that became my signature move. Choosing carefully my producers ensures the creation of more "frosting" batches in the near future.
Hop over here to learn how to store and preserve your Vanilla beans.
To enjoy all of its aromatic range, be sure to cut the bean lengthwise, scrape the seeds loose from the bean and add both to your recipe.
Laure B. published the 06/04/2019 following an order made on 28/02/2019
Autant j'étais un peu déçue de la vanille de Madagascar achetée lors d'une première commande, autant je suis comblée par celle-ci. Elle est trés typée et j'adore. Mon mari également.
Didier M. published the 15/03/2019 following an order made on 01/03/2019
trés bon produit
Véronique F. published the 17/12/2018 following an order made on 10/12/2018
Extrêmement super bon
Valerie E. published the 16/12/2018 following an order made on 09/12/2018
Je pensais avoir de la vanille très fraîche mais je l’ai reçu déjà séché. Sinon elle est très bonne et bien parfumée
Comment from David Vanille the 20/12/2018
Bonjour Valérie, Vous n'avez pas du voir la photo et lire la description de cette vanille. Il est expliqué une cette vanille de Papouasie extraction est une vanille sèche pour macérations. Merci de prendre le temps de regarder la photo et lire à nouveau la fiche descriptive de cette gousse de vanille. Au plaisir, David
Patrice L. published the 16/12/2018 following an order made on 09/12/2018
j'adore ce produit merci à vous
Florent D. published the 22/11/2018 following an order made on 15/11/2018
Très bonne odeur à l'ouverture du sachet Peut être un peu plus sèche. J'attends de voir le résultat lors de la dégustation
Benoit J. published the 16/11/2018 following an order made on 08/11/2018
Produit conforme au descriptif
Marion C. published the 15/11/2018 following an order made on 09/11/2018
Conforme au descriptif
Barbara L. published the 14/11/2018 following an order made on 07/11/2018