copy of Papua Red Vanilla Beans XS

1. PAPUAN RED VANILLA - WHAT IS IT?

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

It is aimed at professionals looking for a high dry matter content and open to aromatic "off the beaten track" . The moisture content is very low, around 15-25%, 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 RED VANILLA BEANS ?

Use: Once rehydrated, these beans will offer you a very nice aromatic intensity. Ideal vanilla beans for your arranged rums, planters, vanilla syrups, macerates.

My friends and professional customers use it for different purposes such as :

- The manufacture of vanilla arranged rums
- The creation of vanilla extract
- Macerates for their perfumes with more masculine notes
- Craft beers with vanilla

3. RECIPES TO HIGHLIGHT YOUR RED VANILLA:

I advise you to blend or grind your Papuan Red Vanilla beans to take full advantage of their aromas.

Maceration at 70°c for 1h30 to create superb vanilla extracts.
Ideally with a thermomix if you do not work with a probe.

With the 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 "enzymatically break" your vanilla.

Homemade Vanilla Extract - Economical

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 red vanilla base.
A Bourbon Gold vanilla ice cream from Madagascar with cocoa, creamy and caramelized notes.

For the artisans creating flavors, a composition 60% red vanilla from Papua to 40% vanilla from Papua - Sauvage Gourmet allows quite exceptional results.
The complexity of the ice cream created starts on the round and floral notes of Papua vanilla - Sauvage. Followed by the spicy and undergrowth background notes resulting from both qualities.


Vanilla Arranged 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).
Think outside the box and let your friends discover rums with vanillas from different origins, such as the Papuan Vanilla - dry aged in trunks.

4. RED VANILLA BEANS: A TRIP TO PAPUA NEW GUINEA

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 RED VANILLA BEANS ?

To continue the aromatic and enzymatic development of my vanilla:

You will find here my advices to preserve your vanilla beans