Main notes: wild, spicy, honey.
Sensation: A dry vanilla with a real aromatic power.
Aromatic: Precise, long refined, sweet.
Caliber: Vanilla Tahitensis extraction - 10 to 16cm
Origin - Plantations : Jungles and Villages of the North West, vanilla from the Papua Islands.
Packaging: 500g of vanilla extracted Brune de Papouasie - About 250 pods
"For those who want to get off the beaten track"
This product is no longer in stock
Warning: Last items in stock!
Availability date: 09/15/2019
|2||263,62 €||Up to 10,76 €|
|3||260,93 €||Up to 24,21 €|
|5||255,55 €||Up to 67,25 €|
|10||242,10 €||Up to 269,00 €|
Brown vanilla (dry vanilla) is the most used vanilla in the industry. It corresponds to about 90% of trade in the vanilla sector.
It is intended for professionals looking for a high dry matter content.
The humidity level is then derisory, around 20% in order to offer a dry vanilla with an intense and very distinctive aroma. This lot offers split, unsplit or broken vanilla pods harvested on vines at full maturity.
This vanilla offers notes that are off the beaten track.
Dominance of spicy notes. Base notes: wild, dried herbs, liquorice
My friends and business customers use it for different uses such as:
- The manufacture of vanilla arranged rums
- The creation of vanilla extract
- The creation of vanilla syrup from Papua
New Guinea - Macerates for their flavours with more masculine
notes - Dairy products based on Papua
New Guinea vanilla - Artisanal vanilla beers
- Vanilla ice cream often combining two qualities or origins
I advise you to mix or crush your vanilla beans from Papua New Guinea - brown matured to fully enjoy their aromas.
Maceration at 70°c for 1h30 to create superb vanilla extracts.
Ideally with a thermomix if you are not working with a probe.
With a probe, nothing could be easier. Once your temperature is reached, stabilize your fire for a temperature between 70-80°c maximum. The goal is not to break your vanilla too much enzymatically
Homemade Vanilla Extract - Economical
The creation of a vanilla extract will be done on a first test type 500g of pastry sugar, 500g of mineral water, 20g of brown vanilla pods from Papua.
All you have to do is grind your preparation for 20 seconds with a turbocharger.
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 brown vanilla beans from Papua New Guinea.
*Base of 5g per litre of preparation if you use only a milk base.
*Base of 15g of Papua brown vanilla if mixed. E.g.: red fruits, coffee or cocoa.
Vanilla ice cream
For artisans looking for new flavours, I invite you to introduce your customers to two vanilla flavours.
Papua vanilla ice cream with a brown vanilla base.
An ice cream in the style of bourbon Gold vanilla from Madagascar with cocoa, creamy and caramelized notes.
For fragrance-making craftsmen, a composition of 60% Papua vanilla - refined brown/40% papua vanilla - Tahitensis Gourmet allows quite exceptional results.
The complexity of the ice created is based on the round and floral notes of papua vanilla - Tahitensis Gourmet. Followed by the spicy base notes resulting from both qualities
Vanilla Rum Arranged
For lovers of vanilla rums, each origin will have 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 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 as well as sugar is an excellent enhancer (or developer) of taste and flavour.
Get off the beaten track and introduce your acquaintances to rums with vanilla from different origins such as Papua Vanilla - brown trunk ripened
Some pods from my last shipment show signs of frost development on the surface.
Frosted vanilla is a vanilla whose vanillin is in saturation and manifests itself by the formation of small dots and then flakes on the pods. It is an excellent sign of quality, only visible on the most beautiful lots.
Despite its very low moisture content and "dry" quality, this vanilla is still a Gold ripened vanilla, 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:
Here you will find my tips for storing your vanilla beans
Olivia C. published the 03/06/2019 following an order made on 03/05/2019
La vanille est très parfumé. Je l'ai utilisé pour faire des ananas rôti ainsi que dans un gâteau Mont Blanc antillais et c'était une merveille en terme de parfum.
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