Grade of vanilla
Vanilla beans are so interesting! There are so many different kinds of vanilla products, and each one is unique. The different grades and products have different characteristics, like size, shape, color, moisture content, and production process. Vanilla quality is determined by several factors, including appearance, fragrance, and taste.
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THE DIFFERENT GRADES OF VANILLA
Grade A
Grade "A" vanilla beans are known for their length of over 15 cm, which guarantees superior quality. Often referred to as "gourmet" beans, these beans are black in color and have an intact and attractive appearance. They have a moisture content of 30-35%, an indicator of their freshness and suppleness.
Grade B
Grade B vanilla beans are generally between 10 and 15 centimetres long. They are often called “extraction vanilla” because of their primary use in the flavor extraction industry. Their color is notably reddish, and their moisture content is between 15 and 25%.
Short
Short vanilla ranges in size from 10 cm to less than 13 cm. This difference in size in no way affects the taste or character of the vanilla. The beans retain all their aromatic properties and offer an authentic taste experience.
The price offered is lower because of the size of the pods.
Split
There are a number of different forms in which vanilla beans are available. Additionally, there are beans that are referred to as "split" beans.
These beans have undergone a natural splitting process. Such occurrences may result from the sun-drying process or from handling the product. Splitting is frequently the consequence of an excessively lengthy maturation period of the pod.
It is important to note that pod splitting does not affect the aroma or flavor of the product. The ripening and drying process already imbues the pod with a distinctive character, and the split is therefore an aesthetic detail of no consequence to the product's taste quality.
Split pods are often sold at a lower price than whole, unsplit pods. This price difference is explained by the less aesthetically appealing appearance of the pod. However, this does not indicate a reduction in quality.
Cuts
These vanilla beans are very irregular in appearance, size and shape, with short, cut and sometimes split fruits. Flavor profile and color are generally substandard.
Ground vanilla beans
Ground vanilla is a versatile ingredient used extensively by manufacturers. It is made from the extract vanilla beans, which is ground to a fine powder, dried and carefully sifted. The higher surface density of ground vanilla is a key advantage for certain industrial applications.
Its unique aroma and flavor make it a versatile choice for a wide range of applications.
Caviar vanilla
Vanilla caviar is made from vanilla bean pulp. It is the most expensive product on the market, with an average cost of 6 kg of vanilla beans needed to produce 1 kg of vanilla caviar. The final product is very similar to the caviar from which it takes its name. Each bean is cut in half, then the pulp is removed by hand, bean by bean.
Vanilla seeds
These are the tiny grains found inside the pod, which are dry and free of impurities. The end result is tiny, lump-free grains, used as a visual marker in the food industry and also in the cosmetics industry.
Vanillin
The quality of vanilla goes far beyond its fragrance and outward appearance. Its organoleptic characteristics, i.e. the qualities perceptible to the senses, make it unique. But there's another essential quality indicator: vanillin content, vanilla's main aromatic compound. The higher the concentration, the more intense and aromatic the vanilla on the palate.
Quality vanilla is characterized by a vanillin content of between 1.3% and 2.3%.
Vanillin content thus becomes a true barometer of vanilla quality, enabling us to distinguish the tastiest beans and guarantee an optimal taste experience.