Vanilla Beans
1. Vanilla Beans Planifolia (Bourbon Vanilla)
• Origin: Indonesia (Papua, Java, Bali)
• Appearance: Long, slender pods, dark brown to black, oily surface
• Moisture Content: 28–35%
• Vanillin Content: 1.8–2.4%
• Length: 14–20 cm
• Aroma & Flavor: Rich, creamy, sweet aroma with strong vanillin notes
• Processing: Hand-pollinated, sun-cured, and slow-dried to develop full flavor profile
• Applications: Premium desserts, gourmet bakery, ice cream, beverages, chocolate products
• Packaging: Vacuum-sealed bags (250 g, 500 g, 1 kg) or glass tubes for retail
2. Vanilla Beans Tahiti (Tahitian Vanilla)
• Origin: Indonesia (Papua, Maluku)
• Appearance: Plump, shorter pods, reddish-brown to black, very oily and soft
• Moisture Content: 30–38%
• Vanillin Content: 1.2–1.8%
• Length: 12–16 cm
• Aroma & Flavor: Floral, fruity aroma with cherry and anise undertones, less intense vanillin but more aromatic complexity
• Processing: Hand-pollinated, cured using traditional and natural methods
• Applications: Luxury perfumery, gourmet pastry, artisan chocolate, high-end beverages
• Packaging: Vacuum-sealed bags (250 g, 500 g, 1 kg) or glass tubes for retail