Red Bourbon Vanilla pods +12cm M - "Gold Medal"

The Red Bourbon Vanilla "Médaille d'Or" is drier, why?

The weight of a pod does not determine its quality. As a professional, you weigh the water content.

At our level, in the import of vanilla, after years in the industry, here are the most important points:

- Vanillin content (main molecule for the vanilla notes only)

- Associated aromatic amplitude On this batch: Main notes: Vanilla, Red fruits (Raspberries, Gooseberries), Forest fruits (Blackberries, Blueberries) Heart notes: Slightly woody, Very candied.

- Harvest period

- Maturing of the batch, respect of the specifications of each importer (here, long traditional maturing as in the past).

- Nutrients of the soil from which the pods come, native soil, type of cultivation (shade, agro-forestry, intensive...)

- Final result in the creations of our customers chefs and individuals.

Finally, the vanilla that the industry buys to create vanilla extracts is only split or unsplit extraction vanilla. Like us, they focus on the quality of the batch and not on the visual. Today, 90% of the vanilla imported into the food industry is still extraction vanilla for its quality of aromatic content (although dry but much more intense).