11 Tahitian Vanilla Beans Grade A for Baking Extract, Brewing, Paste, Cooking by FITNCLEAN VANILLA| ~6" Fresh Raw Natural NON-GMO Gourmet Whole Pods

Add a distinct flavor and fragrance to your recipes with Tahitian Vanilla Beans Grade A by FITNCLEAN VANILLA. Vanilla, also known as Tahitian vanilla, is cultivated mostly in arable lands of the south pacific, especially French Polynesia-Tahiti, Papua New Guinea and Indonesia. Unlike the Madagascar Bourbon species (Vanilla planifolia), the Tahitian Vanilla Vanilla is rare. It's only a small fraction (~1%) of the world's natural vanilla production and is deservedly nicknamed "the Queen of Vanilla''. Tahitian vanilla beans have a floral taste and fragrance, different from the Madagascar Bourbon species. The bean pod is also stouter and plumper, with a higher oil and moisture content. Vanilla pods are graded after they are cured, conditioned and ready for use. They are also grown by local farmers and obtained under fair trade practices. The grading of food grade vanilla beans is based on moisture content, length of the pod and lack of dehiscence/wholesomeness of appearance. High moisture content, long, oily and dark seed pods with no splits are given the highest grade, A, the Gourmet grade. The Gourmet grade/Prime Grade/Grade A, typically has about 30 percent moisture content, is 6" or longer. The cured fruit seed pod with the vanilla flavor houses thousands of tiny, black seeds. The pods and the seeds of these whole vanilla beans are both useful for culinary purposes.