Main notes: woody, musky.
Fining: Very dry vanilla, split.
Size: Vanilla Extraction 10-13cm size S.
Origin - Plantations : Jungles and Villages of the North West, vanilla from the islands of Papua.
Very dry vanilla reserved mainly for the creation of homemade vanilla extract (alcohol or sugar base), arranged or marked rums.
For pastries, please rehydrate the pods in water or milk, room temperature, for 4 hours.
Video of the vanilla extract at the bottom of the page.
"Incredible price for a maximum of macerations - LIMITED STOCK "
Warning: Last items in stock!
Availability date: 10/21/2019
Brown vanilla (dry vanilla) is the most widely used vanilla in 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.
The moisture content is then derisory, around 20% in order to offer a dry vanilla with an intense and very typical aroma. This batch offers split, unsplit or broken 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 customers 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 perfumes with more masculine
notes - Papua
vanilla 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 - refined brown 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 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
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 brown vanilla pods from Papua.
All you will have to do is grind your preparation for 20 seconds with a turbo.
Then macerate for one and a half hours at 70-80°c max
Infusion in a milk or cream base
Crush your Papua New Guinea refined brown 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 craftsmen in search of new flavours, I invite you to let your customers discover two vanilla flavours.
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 composition of 60% Papua vanilla - refined brown/40% Papua vanilla - Tahitensis Gourmet allows for quite exceptional results.
The complexity of the ice cream created is based on the round and floral notes of Papua Vanilla - Tahitensis Gourmet. Followed by the spicy bottom notes resulting from both qualities
For lovers of vanilla-arranged rums, each origin will offer a different tonality.
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 origin, the combinations for the 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 vanilla matured in a trunk
Some of the beans from my last shipment show signs of frost development on the surface.
Frosty Vanilla is a vanilla whose vanillin is in saturation and manifests itself by the formation of small dots then flakes on the beans. This is an excellent sign of quality, only visible on the most beautiful batches.
In spite of 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, under 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
Edwige B. published the 04/05/2020 following an order made on 23/04/2020
Utilisées pour de l extrait de vanille et en patisserie, vraiment top, je ne regrette pas mon achat.
Marlène A. published the 01/05/2020 following an order made on 10/04/2020
Pauline G. published the 28/04/2020 following an order made on 16/04/2020
Achetées pour en faire de l'extrait de vanille maison, elles sentent divinement bon. Pour la restitution dans l'extrait, il faudra attendre 3 mois qu'il soit prêt ;)
Loïc M. published the 27/04/2020 following an order made on 15/04/2020
Excellente vanille, très très arômatique, parfaite en macération dans du Dillon blanc de la martinique.
Nathalie B. published the 19/04/2020 following an order made on 05/04/2020
satisfaite de ma commande