Description
[We are pleased to inform you that all our products are available under the
“SL SPICES KING”]
What is Naturel Vanilla?
With a very high market value, vanilla is known as the queen of the spice world. Vanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from pods of the Mexican species, flat-leaved vanilla. Pollination is required to make the plants produce the fruit from which the vanilla spice is obtained. Fresh vanilla pods, often referred to as “beans,” have no aroma. Enzymatic action during curing results in the characteristic aroma. The traditional method begins by exposing the harvested beans to a night sweat process and daily sun exposure for about 10 days until they turn a deep chocolate brown color. The beans are then spread on trays in an airy shelter until dry enough for grading and packing. Drying and curing requires four to five months. The best grade of cured seed pods are usually covered with small crystals of vanillin, which provide the characteristic rich and sweet aroma.
Sri Lanka is also one of the most suitable countries for vanilla cultivation due to its environmental friendliness. Therefore, natural vanilla grown in Sri Lanka has a very good aroma and unique taste. The main ingredient in vanilla is vanillin, which is found inside the vanilla bean. (Vanillin is an organic compound with the molecular formula C₈H₈O₃. It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean.)
Vanilla is used in a variety of sweet foods and beverages, particularly chocolate, confections, ice cream, Vanilla extract and bakery goods, and in perfumery.
What Is the Grade C Vanilla Beans?
- Here the pods are small in size
- Overall the vanillin percentage is low
- Slightly curved pods belong to this category
- No difference in taste or smell of vanilla
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