Frequently Asked Questions

• Q: What are split vanilla beans and why are they preferred? A: Split vanilla beans are beans that have been split open to expose the inner caviar, which is rich in flavor. They are often preferred by large producers of vanilla extract because they typically have a higher vanillin content, enhancing the quality of the extract.
• Q: How should I use these vanilla beans for making vanilla extract? A: To make vanilla extract, cut the split beans in half and immerse them in alcohol, such as vodka or rum, allowing the flavors to infuse over a period of time, typically at least two months for optimal flavor.
• Q: What is the difference between Grade A and Grade B vanilla beans? A: Grade A vanilla beans are considered gourmet and are typically used for cooking, while Grade B beans, like those offered in this product, are often used for making vanilla extract due to their higher vanillin content and split nature.
• Q: How are these vanilla beans cured and why does it matter? A: These vanilla beans are traditionally cured over several months, which allows for the full development of their flavor. This method contrasts with quick curing processes that can compromise flavor quality.
• Q: Where do these vanilla beans come from? A: These vanilla beans are grown in Madagascar, a region known for producing high-quality Bourbon vanilla, which is renowned for its rich, complex flavor profile.
• Q: How are the vanilla beans packaged for freshness? A: The vanilla beans are vacuum packed to preserve their freshness and flavor. This packaging method helps prevent exposure to air and moisture, which can degrade the quality of the beans.
• Q: Are these vanilla beans inspected for quality? A: Yes, the vanilla beans are triple inspected for quality. Inspections occur during packing, vacuum sealing, and before shipment to ensure that each bean meets quality standards.
• Q: Can I use these beans for baking or cooking? A: While these split vanilla beans are excellent for making vanilla extract, for baking or cooking, it is recommended to use Grade A Gourmet vanilla beans, which are better suited for internal flavoring.
• Q: What makes vanilla beans labor-intensive to produce? A: Vanilla beans are labor-intensive because they must be hand-pollinated, especially outside of Mexico, where the natural pollinator, the Melipona bee, is absent. This manual process significantly increases the cost and effort involved in vanilla bean cultivation.
• Q: What are some unique characteristics of vanilla beans? A: Vanilla beans are unique as they are the only edible fruit of an orchid. They contain over two hundred organic compounds, contributing to their complex flavor profile, which artificial vanilla cannot replicate.