Mexican vanilla beans
EXTRACT QUALITY: Optimal for making extract, home brews, kombucha, teas, or perfumes. Shorter length and thinner pods; can contain some natural blemishes, splits, or other imperfections. Lower moisture content and less attractive than gourmet grade beans.
10 beans yield approximately 250 mL (8.4 fl oz) of extract
20 beans yield approximately 500 mL (16.9 fl oz) of extract
30 beans yield approximately 750 mL (25.3 fl oz) of extract
DIRECT TRADE: Voladores Vanilla works collaboratively with small producers in the Totonacapan region of Mexico to ensure fair pay and develop viable growing practices.
TRADITIONALLY GROWN: Pods are hand-picked to ensure maturity and high vanillin content and sun-cured using artisanal methods to achieve maximum flavor.
TRACEABILITY: Vanilla planifolia grown in Papantla possesses unique characteristics as a result of soil conditions and curing methods; Vainilla de Papantla is the Denomination of Origin that has been protected by the Mexican government since 2009.
Extract grade vanilla beans (also known as grade B beans) are ideal for making homemade vanilla extract or for use in handcrafted teas, kombuchas, brews, and perfumes. Compared to gourmet grade (grade A), extract beans tend to be more irregular in size and shape and may have slight blemishes, such as splits or knots. They are thinner, less pliable, and have a lower overall moisture content. These differences in physical appearance will not affect their taste.
Voladores Vanilla works directly with small producers in the Totonacapan region of Mexico, the birthplace of vanilla, to bring you this sweetly aromatic spice. Each vanilla bean is left to ripen on the vine for nine months in order to achieve maximum vanillin content. The pods are sun-cured for several more months using traditional methods to develop the warm, chocolatey flavors and unmistakable aroma.
The caramel-like flavor of this rare spice will delight your taste buds and transport you to the lush highlands of Veracruz, Mexico.