Ceylon organic Vanilla
Vanilla beans (Vanilla planifolia) are long thin pods from a variety of orchids that's grown in a commercial scale in Madagascar, India, Indonesia, Puerto Rico, the West Indies, and Sri Lanka. When opened, the pods are waxy and dark, filled with little brown specks and emit a sweet fragrance. Vanilla is known for its variety of features of:
- Optimal moisture content
- 1.5 - 3% vanillin content
- Rich in aroma and taste
- Strong vanilla flavor
- Flexible, soft and shiny bean surface
- Grown in home gardens to give extensive care.
Varieties of Vanilla
Powder - Vanilla is one of the most important flavorings. It is a flavoring agent with aroma of vanilla bean and a strong fragrance. It is an indispensable raw material in the food additive industry.
Beans - Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. There is only one vanilla variety in Sri Lanka. Its Vanilla planifolia and there are two types of vanilla such as:
Grade A -
- Length: 6 inches
- Moisture: 30% - 35%
Grade B -
- Length: 5-6 inches
- Moisture: 15% - 25%
Grade A vanilla beans are oily and moist. Beans are 6+ inches in length and moisture content is between 30 - 35%.
Grade B vanilla is less moist (15% - 25% moisture content) and the length is between 5 - 6 inches.
Extract - To obtain Pure Vanilla Extract, cured Vanilla Beans are steeped in alcohol. According to law, Pure Vanilla Extract must be 35 percent alcohol by volume.
Minimum recommended beans for vanilla extract: 1 oz (30 grams/8 beans) per 1 cup (250 ml) 40% alcohol. Vanilla extract like fine wine matures with age and within a year it gets to its peak.