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Madagascar Bourbon Vanilla Beans are very distinct, with a flavor and aroma profile unlike any other vanilla bean. Madagascar vanilla beans are processed using the "Bourbon" curing method. This technique typically produces vanilla beans with higher moisture content. Our gourmet vanilla beans have a moisture content of roughly 33%. You'll notice that there are no breaks or splits within the vanilla beans; another indication of extremely high quality.
The Best Source"...Madagascar vanilla beans stand up to cooking and have a lovely, warm flavor. The Best Source: Buying vanilla beans in bulk is a great value. Beanilla Trading sells beans, extracts, and powders from around the world, in a variety of quantities. Madagascar beans, $13 for 10, beanilla.com"
—Taste-Test Winners, Martha Stewart Living, April 2010
Best of the Bean"For smooth, pure-tasting vanilla extract, make your own...If you want to fill several bottles, it's worth buying the pods in bulk. Beanilla.com charges $13 for 10 (Madagascar variety); the site also sells glass jars"
—Ask Martha, Martha Stewart Living, February 2011
Beans In Bulk"...To save money, order vanilla beans online from sites such as beanilla.com. You'll end up spending a lot less ($13 plus shipping for 10 Madagascar beans) than you would buying them from a supermarket. And of course, the more beans you buy, the cheaper they are."
—DIY Vanilla Extract, America's Test Kitchen D.I.Y Cookbook, 2012
Quality"No matter the variety, sourcing from high-quality distributors is a must to ensure the freshest, most nuanced beans....Beans should be moist and very pliable; a stiff, brittle feel indicates that the flavor-packed essential oils have evaporated. Stored in a sealed container away from sunlight, vanilla pods will keep for up to a year."
—Elizabeth Gunnison Dunn, Vanilla Beans That Are Anything but Plain Vanilla, The Wall Street Journal, Sept. 21, 2013
**Please Note: When purchasing vanilla beans by weight, please be aware that you may not receive the exact number of beans you are expecting from our estimates. Like any agricultural product, our vanilla beans have the potential to vary in length & size from crop-to-crop. If you need to ensure that you receive an exact quantity of whole beans we recommend purchasing a specific quantity amount.**
|Grade||Grade A (Gourmet/Premium/Prime)|
|Length||6-7 inches (16cm - 17.5cm)|
|Flavor Profile||creamy, strong, full, rich|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||Madagascar|
What Everyone is Saying
Your question will appear on the site once someone answers it.
I would recommend these beans and company to anyone. I've been very satisfied.
More to your question: 4 oz is about 1/8th of a liter, so if you're looking at 20 beans per liter, you would want no less than 2 beans per 4-oz bottle. I would personally err on the side of generous and use 3 full beans in your 4-oz bottles since, as the extract is used, the bottle should be topped off to get maximum life out of the product. This should extend the useful life of the gift nicely.
Thank you for your email, we recommend 7 vanilla beans per 8oz (1 cup) of liquid, if you are under that then you can add more beans. Always feel free to let the extract sit for as long as you like, be sure to give the bottle a gentle shake once a week to agitate the beans.
Thank you for your question, currently we do not have a set date to bring the Madagascar vanilla beans, grade B back into stock. Feel free to send us your email address and we will be happy to place you on our notification list.
Feel free to contact SpiceJungle/Beanilla @ 888 261-3384, we would be happy to answer questions or place an order for you.
We do not work with the Fair Trade Organization as there is little regulation on floor prices, many of which are hardly higher than market price, farmers typically make more on non-FTO products and also because FTO, a "non-profit" organization takes a portion of the profits.
Thank you very much for the question! Yes, prices have increased drastically over the past 9 months. The reason has to do with the global supply of vanilla. Madagascar produces approximately 80% of the vanilla that is available worldwide. In most years, there is very little left over inventory from one year to the next. Most of what is grown one year is sold that same year to satisfy the global demand for vanilla. Last year, the crop in Madagascar (and several other vanilla product countries) was less than 50% of the size that it typically is. The crop is the smallest it has been in over 12 years. The very low supply has caused two issues. One, many companies simply can not get the vanilla they need to satisfy their product or customers. Second, because supply is so small, prices have increased sharply. We are fortunate to have enough vanilla to last us for the rest of the year, however, we were not able to escape the increase in cost. The quality of the vanilla that we were able to secure is also superb.
Hopefully this helps explain the current situation. The good news is that the crop for 2016 appears to be strong and of normal size.
Please let us know if you have any other questions.
Thank you for contacting us. Great question! The different quantities are listed right under the main photo on the product page. There should be listings for different counts of vanilla beans plus different weights. Please let us know if you are still not seeing the options, it may be a caused by an error with the web browser.
Thanks for the review and question. Typically the vanilla beans are very consistent in size and shape. However, as an agricultural product, every now and then a few smaller (or larger) beans may be mixed in the package. If these are beans are less than 5" in length we are happy to replace them with larger ones.
Here are some tips for keeping your vanilla beans at their best.
Storage - Wrap your vanilla beans in either wax paper or plastic wrap and store in an airtight glass or Tupperware container. Be sure to squeeze out as much air as possible from the container to prevent the vanilla beans from drying out.
Location - You should never store your vanilla beans in the refrigerator. Refrigeration can cause excess moisture in Grade A Vanilla Beans to promote a particular type of mold specific to vanilla. We recommend storing your airtight container in a cool, dark place such as a pantry or basement.
Airing – Vanilla beans should be aired regularly. Simply remove the beans from the container every few weeks to circulate the air for approximately 10-15 minutes.
Life Span – Vanilla beans that have been stored correctly in ideal conditions can last upwards to two years. We recommend buying quantities that you intend on using within 6-8 months.
Dry or Moldy Vanilla Beans – If your vanilla beans have dried out, you can re-hydrate them in either milk or warm water for several hours. If your vanilla beans appear to contain "frost", do not mistake this as mold. Frosty Vanillin crystals can develop on vanilla beans as the vanillin inside the bean migrates to the surface while the beans dry. These crystals appear shiny and are edible. If you do suspect actual mold, please discard the vanilla beans
Great question! The Madagascar vanilla beans would give a very smooth, traditional, rich vanilla flavor. If you are looking for something a bit more bold, we would recommend trying the Mexican or Ugandan vanilla beans. Both tend to have a darker flavor with tones of smoke and chocolate.
Great question. Straining your homemade vanilla extract is truly a matter of personal preference. You can leave the beans and sediment in the bottle as long as the vanilla beans continue to stay covered in liquid. Once the beans are exposed we recommend pulling them out (and tossing them in a jar of sugar!). If you prefer a more clear extract, staining the product after the 8 weeks of extraction is fine to do.
Please let us know if there is anything else that we can assist with.
The likeliest possibility, without seeing your vanilla extract are the following:
1) It is that the film/lines are due to the reside or membranes from your vanilla beans.
2) Vanillin, which is the compound that gives vanilla it's flavor is white in color and may be what is causing this issue.
3) What you're seeing could also be vanilla paste that collects at the top of the bottle. It is not harmful and can be strained using a cheese cloth or coffee filter at the end of the extraction process. Also, due to the high quality of these beans, they are incredibly oily which can thicken the the extract.
With that being said, as with anything you should use your best judgement. If it smells/tastes off, then you should probably just get ride of the vanilla extract.
Please feel free to contact us further for more information at [email protected] or 888-261-3384
A 1/2 lb. should cover the 63 Vanilla Beans that are needed, however with our Free Shipping option, you can always come back to order a smaller quantity package if needed at a later date for no additional shipping and handling charge!
-Did you split the vanilla beans prior to placing them into the alcohol?
-Did you keep the bottles out of direct light/sunlight during extraction?
-Did you shake the bottles a couple of times per week?
If you followed all of the above steps, then we would then recommend adding a few more vanilla beans to your alcohol. Vanilla is an agricultural product and can vary in terms of size / moisture content / vanillin content / plumpness, etc. If the beans you used are on the small side, this could be why there may be a lack of flavor. I would suggest cutting and adding a few more beans to each bottle.
In regards to the alcohol taste, tasting extract on its own never lends a great flavor. Since the extract has an alcohol base, it is hard to avoid an alcohol aroma or flavor. This is normal and is not a direct result of using a lesser quality alcohol. However, when baking with extract, the alcohol will bake off and leave behind a great vanilla flavor.
Please feel free to contact us if you have any additional concerns or questions: [email protected] or 888-261-3384
As for what alcohol is better? That really is a matter of personal preference. Vodka is the most commonly used alcohol, however one can use any kind of alcohol and make a delicious extract. The type of alcohol used may impart different results of the extract's flavor profile. Upon reading customer reviews, comments, and researching this subject I found the following:
Vodka - produces a cleaner and lighter extract.
Rum - produces a sweeter, and warm extract.
Bourbon - produces a heavier and more complex extract.
Brandy - produces a bold and strong extract.
I hope this helps! Please let us know if you have any other questions or concerns.
Below are the characteristics that differentiate the two different grades.
Grade A AKA - Gourmet Beans
Moisture Content - 30% or more
Physical Characteristics - oily to the touch, flexible
Length - 13cm+
Grade B AKA - Extract Beans
Moisture Content - 25% or less
Physical Characteristics - rigid, stiff
Length: Less than 13 cm
Essentially either grade of vanilla beans can be used to make extract, the main difference being the excess moisture present in Grade A. Grade B are also known as extract beans as they can not be used for any other application, however the vanillin content remains the same as Grade A. Typically, our customers purchase vanilla beans to make extract as well as to use the whole bean for baking / cooking etc... It is more efficient and economical for some of our customers to just buy a large amount of the Grade A and use in different ways, versus buying an extract grade and a premium grade.
For more detailed Vanilla Bean Storage information: https://www.beanilla.com/blog/how-to-store-vanilla-beans
Let us know if you need anything else! [email protected] | 888-261-3384