VANILLA

Vanilla beans have a rich and fascinating history that spans centuries and continents. Originally cultivated by the indigenous peoples of Mesoamerica, particularly in modern-day Mexico, vanilla has been prized for its unique flavor and fragrance since ancient times. The Totonac people of Mexico were among the first to cultivate vanilla, using it both for culinary purposes and in rituals.

Vanilla was introduced to Europe by the Spanish conquistadors in the early 16th century. Initially used primarily as a flavoring for chocolate drinks, vanilla gained popularity across Europe and eventually worldwide. However, due to the complex pollination process of vanilla orchids, successful cultivation outside of its native regions proved challenging for many years.

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Vanilla Planifolia

  • Ingredients : 1.5 % vanilin
    Flavour : smooth, creamy and rich flavour profile
    Use for : baked goods, chocolate, cream desserts, beverages, savory dishes and much more
    Details : Gourmet, No Split and No Mold
    Country of Origin : Indonesia
    Shelf Life : 2 Years
    Packages : Vacuum Packed with Food Grade Plastic

GRADE A

water content : 25-35%
Vanilin content : 1.5- 2 %
colour : dark brown
size : 18cm up

GRADE B

water content :20- 30%
vanilin content : 1,5- 2%
colour : dark brown
size : 15- 17cm

ALL GRADE

water content :10- 20%
vanilin content : 1- 1,5%

Vanilla Tahitnesis

  • Ingredients : 1.2 % vanilin and 1 % Vanilin
    Moisture Content : 20 – 30%
    Flavour : cherries, delicate, licorice, raisens, red wine, floral, fruity, sweet
    Use for : used with fresh fruit, cream desserts, baked goods, beverages, savory cream sauces and more.
    Details : Gourmet, No Split and No Mold
    Country of Origin : Indonesia (PAPUA)
    Shelf Life : 2 Years
    Packages : Vacuum Packed with Food Grade Plastic

GRADE A

Water Content 25-35%
Vanilin Content 0.7 -1.5 %
Color Dark Brown
Origin Papua Size 14- 18cm

GRADE B

Water Content 10-20%
Vanilin Content 0.5 - 1 %
Color Dark Brown - Black
Origin Papua
Size 10- 16cm

8-9 MONTHS

Planting Process

Selected matured fresh vanilla bean
we only harvest 8-9 old vanilla.At 8-9 months, vanilla beans achieve their ideal size and weight. Harvesting too early can result in smaller, less flavorful beans, while waiting too long can lead to overripe beans that may split or become overly dry.
Separation of fruits from the branches. Then, sorting according to their sizes.

Separation of fruits
from the branches.

The process begins with the careful separation of the fruits from the branches to ensure that each fruit is intact and undamaged. Following this initial step, the fruits are meticulously sorted according to their sizes, allowing for a more uniform and consistent final product. This size-based sorting helps in categorizing the fruits for subsequent processing stages, ensuring that each batch is of the highest possible quality and meets the specific standards required for export.

removal of pesticides using natural ingredients.

The washing process

The washing process involves thoroughly cleaning the fruits to remove any dirt, debris, and impurities. This step is crucial for ensuring that the fruits are hygienic and safe for consumption. Additionally, the removal of pesticides is carried out using natural ingredients, which ensures that the fruits are free from harmful chemical residues while preserving their natural flavor and nutritional value.

Boiled in water at 60 to 65 degrees Celsius

Boiling Process

The fruits are carefully separated from the branches to ensure minimal damage. After separation, they are meticulously sorted based on their sizes to ensure uniformity in quality. Following the sorting process, the fruits undergo a thorough washing process. This involves the use of natural ingredients to effectively remove any pesticide residues, ensuring that the fruits are clean and safe for consumption.

Then, sun-dried and dehydrated.

Drying Process

After the boiling process, the fruits are then subjected to a meticulous sun-drying procedure. They are spread out in a clean, sunlit area to allow natural dehydration. This sun-drying method not only helps in preserving the fruits but also enhances their taste and texture, giving them a more natural and robust flavor. Once adequately sun-dried, the fruits undergo further dehydration if necessary, to achieve the optimal moisture content. This ensures that the fruits have a longer shelf life while maintaining their quality and nutritional benefits.