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The Premium Vanilla Bean Cuts, also known as Grade B vanilla bean splits, are an economical and convenient choice for enhancing your culinary creations. Ideal for home cooks, bakers, and chefs, these vanilla bean pieces allow you to make a variety of vanilla-infused products such as extracts and pastes, enriching the flavor of your dishes.
Crafted from high-quality vanilla beans grown on the volcanic soils of Mt. Rwenzori, these Grade B vanilla splits boast an earthy aroma and a bold flavor profile. Each cut is professionally made, ensuring that the beans maintain their rich, sweet, and smoky notes, perfect for baking, cooking, and other culinary applications. The vanilla bean splits are soft, semi-pliable, and filled with millions of tiny vanilla seeds, making them easy to incorporate into recipes.
Key Features:- Professionally cut from Grade B vanilla beans, ensuring well-made and consistency.
- Rich in vanillin, enhancing the flavor and aroma of various dishes and desserts.
- Each split measures 0.5 to 1 inch in length, ideal for making extracts and flavoring.
- Vacuum-sealed packaging preserves freshness and maintains delightful vanilla notes.
- Versatile uses including baking, cooking, brewing, and making homemade vanilla extract.
- Perfect for both individual home use and commercial applications in culinary settings.
- Can be steeped in or water for creating your own extract at home.
The Premium Vanilla Bean Cuts are perfect for anyone looking to elevate their cooking and baking experiences. Whether you are a passionate home cook, a professional baker, or someone who enjoys experimenting with flavors, these vanilla bean splits provide an affordable and flavorful option for all your culinary needs. Enjoy the rich, aromatic essence of vanilla in your pastries, ice creams, teas, and more with this versatile ingredient.
Frequently Asked Questions
- Q: What are the uses of Grade B vanilla bean splits? A: Grade B vanilla bean splits are versatile and can be used for making homemade vanilla extract, baking, cooking, brewing, and even in industrial applications such as soaps and perfumes.
- Q: How do I make vanilla extract using these vanilla bean cuts? A: To make vanilla extract, place the Grade B vanilla bean cuts in a jar, cover them with alcohol or vodka, seal the jar, and let it steep in a dark, dry place for six months, shaking it at least twice a week.
- Q: What is the moisture content of these vanilla bean splits? A: The average moisture content of the Grade B vanilla bean splits is between twenty percent and twenty-five percent, making them soft and semi-pliable.
- Q: Are these vanilla bean splits suitable for baking? A: Yes, Grade B vanilla bean splits are ideal for baking as they provide a rich, bold flavor that enhances various desserts such as cakes, cookies, and ice cream.
- Q: Can I use these vanilla cuts for making vanilla-infused tea? A: Absolutely! You can add the Grade B vanilla bean cuts to your loose leaf tea to create a fragrant and flavorful vanilla-infused tea.
- Q: What distinguishes Grade B vanilla beans from Grade A beans? A: Grade B vanilla beans are typically less aromatic and have a lower moisture content than Grade A beans, making them more suitable for extract production rather than direct culinary use.
- Q: How should I store the vanilla bean splits for optimal freshness? A: To preserve freshness, store the vacuum-sealed vanilla bean splits in a cool, dry place away from direct sunlight. Once opened, they should be kept in an airtight container.
- Q: What is the length of the Grade B vanilla bean splits? A: The Grade B vanilla bean splits typically have a length ranging from half an inch to one inch.
- Q: Can these vanilla splits enhance the flavor of my cocktails? A: Yes, the bold flavor of the Grade B vanilla bean splits can enhance cocktails, providing a rich and aromatic twist to your drinks.
- Q: Are these vanilla bean splits non-GMO and caffeine-free? A: Yes, the Grade B vanilla bean splits are non-GMO and caffeine-free, making them a suitable choice for a variety of dietary preferences.

