Frequently Asked Questions

Q1. What are the best vanilla beans?
A1. The most common question we are asked!! There is a tendency to profile vanilla from certain countries – Madagascar, Tahiti, Mexico, PNG etc. These all have different aromas and flavors, but we sell both species of vanilla from Papua New Guinea and believe that one of the many choices that we offer will fulfill your vanilla needs. When it comes to your budget, our vanilla is unquestionably the VERY BEST VALUE!!  Imagine beans being like a fine wine or cigar. It really comes down to your own taste and the intended use. Bourbon beans meet certain needs that Tahitian beans do not fulfill and vice versa. Gourmet and Extract beans are used for different purposes. As for the aroma and flavor – you are the judge - if you like the flavor, it’s a good bean!! No need to be a bean ‘snob’ – leave that to the wine lovers! Click here to find out the different kinds of beans and how to use them

Q2: Do all vanilla beans have the same flavor?
A2: No. There are varying factors that affect the flavor of a vanilla bean. The first depends on the species, Planifolia (Bourbon) or Tahitensis (Tahitian). The second is the country of origin of the vanilla, and even the specific area or altitude where grown. The third is the maturity of the beans when picked. The fourth is how the beans are steeped and cured. For vanilla extract, the extraction method used will also influence the final flavor profile. Just like a fine wine or cigar, vanilla also has its unique flavor profile. We sell beans from our own organically controlled plantations in Papua New Guinea, which we believe to be the best in the world!

Q3. Growers in Third World countries do not use additives such as fertilizers, chemicals etc., either because they are not available or they simply cannot afford to buy them.
A3. This is a common myth spread by sellers of non-certified vanilla. Nothing could be further from the truth! Fertilizers are commonplace in every country worldwide. In vanilla growing countries, large foreign companies purchase most cash crops. These companies often provide fertilizers for their growers. Fertilizer use is even more common among growers of coffee, cocoa, tea and vegetables. Land use is often part of a rotation system, so even if fertilizer isn’t applied to a current vanilla plantation, it can still be evident in the soil from prior crop use. Equipment, tools, drying houses, packaging materials must also adhere to protocol. 

Q4: Where is vanilla grown?
A4: Vanilla is grown in Madagascar, Comoros, Uganda, India, Mexico, Indonesia, Tahiti and several other countries – We sell only vanilla beans from our own organic plantations in Papua New Guinea. Click here to find out about other production areas.

Q5. What is the difference between Planifolia (Bourbon) and Tahitensis (Tahitian) vanilla species?
A5. The aroma and flavor are completely different and they may be used for different purposes. Click here to find out the difference and how to use them.

Q6. What are the different lengths of vanilla beans and which are better?
A6. Vanilla Beans generally grow from 5” (12,5cm) to over 8” (20cm). Longer beans have a larger percentage of ‘caviar’ inside the pod, but beans of any length can be of equal quality. For more detailed information, Click here

Q7. What are the different Grades of vanilla beans?
A7. We Grade our beans – A, B & C. Grade A beans are a good color and void of dents, tears & marks. Grade B & C beans are a lower quality, but suitable for many needs. To get a detailed description of each of these grades, Click here

Q8. How does the moisture content or color affect the quality of a bean?
A8. Although Vanilla beans should be moist, they should not contain too much moisture – from 18% to 35% is a good range. Beans range in color from deep red to brown to black conducive to this moisture content. A certain color does not necessarily mean it is of better quality than a bean of another color. To learn more about the specific quality of moisture content and color, Click here

Q9. Are Bourbon beans better than Tahitensis beans?
A9. No. They are a completely different species used for different purposes. One species may be better than the other for a specific purpose, depending on its intended use. Click here to find out more information

Q10. Do Bourbon beans come from Bourbon Island or Madagascar and do Tahitian beans come from Tahiti?
A10. They may, but ‘Bourbon’ and ‘Tahitian’ are the generic or common names of the species with the biological names: Vanilla planifolia and Vanilla tahitensis. These species are grown in many countries around the world and both species are grown in Papua New Guinea where we grow our beans.

Q11. What are Madagascar Beans? Must I use these beans for some recipes?
A11. These are simply vanilla Planifolia beans (sometimes called Bourbon beans) grown in Madagascar. However, most Madagascar growers do not produce the Tahitensis species, which are preferred for many recipes and generally favored by Gourmet and Pastry chefs. The Organic Vanilla Bean Company™ grows both Planifolia (Bourbon) and Tahitensis (Tahitian) vanilla beans at its organic plantations in Papua New Guinea. Our beans are equal to and often better in flavor and quality to comparative species grown in Madagascar, Tahiti or elsewhere. If your recipe calls for Madagascar Beans, select our Bourbon (Planifolia) beans and you will enjoy the same species with similar flavor profiles. Click here for more information about Bourbon beans and Click here for some interesting recipes.

Q12:  When is vanilla harvested?
A12: Vanilla beans are harvested during an annual season. In Papua New Guinea, Planifolia (Bourbon) and Tahitensis (Tahitian) are harvested during overlapping seasons. Because vanilla is a spice that improves with age, we are able to stock most grades and sizes throughout the year.

Q13. Are cured vanilla beans a Raw Food?
A13. As vanilla Planifolia (Bourbon) is very susceptible to attracting mold and rotting during the sun drying and curing process the ripe green beans are steeped in hot water, (not boiling), for several minutes at 140° - 150F° (60° - 65°C).. Vanilla Tahitensis is never ‘cooked’ at any stage during the curing process and can be described as RAW. Because, Bourbon vanilla is only steeped for a few minutes in warm water, it becomes a mater of interpretation as to whether Bourbon beans are raw or not. Click here for more information.

Q14: Should vanilla beans be stored in the fridge or freezer?
A14: No, vanilla should be stored at room temperature in a cool dark place. Click here to see exactly how.

Q15. What is a ‘fresh’ vanilla bean?
A15. We are not sure!! We often see beans being advertised as ‘fresh’. Perhaps it means freshly cured. Vanilla beans are cured and dried and improve their flavor and quality over time and can then be used beyond two years. Check our page How to Buy Vanilla to identify a good vanilla bean.

Q16: Do Bourbon beans contain alcohol?
A16: No, this is a common misconception that confuses Bourbon vanilla with Bourbon Whisky brewed from corn in Kentucky, USA. In the case of vanilla, the term ‘Bourbon’ relates to Reunion Island in the Indian Ocean where vanilla was developed in the 1800’s. Bourbon was the name of the French family that ruled Reunion Island at this time. Although there is no alcohol in a Bourbon Vanilla Bean there may certainly be an alcohol content in some vanilla extracts (see the next question).

Q17. Does vanilla extract contain alcohol?
A17. Most extracts are made with alcohol, but some are not. In order to be sure, always check the ingredients label. Vanilla extract containing alcohol is generally used in the preparation of food and related products at a very low combined concentration level and the alcohol usually volatizes during preparation. Therefore, it is highly unlikely, if not impossible, that its alcohol content will have any adverse effect on persons consuming food products that use this type of extract. If the food preparation involves heating, baking or cooking, then the alcohol will quickly evaporate. However, care should be taken not to ingest quantities of pure alcohol-based vanilla extract directly from its original container. Always store this product in a safe, secure environment away from children. When used in food preparation, it should be entirely safe. If you have any objections to consuming an alcohol-based product, we recommend that you purchase a non-alcohol based extract.

Q18. Can I use vanilla extract for baking?
A18. There is an opinion that vanilla extract cannot be used for baking because its flavor components (and the alcohol) will dissipate before reaching 300°F (150°C). However, another argument claims that while the alcohol will evaporate, the favor component will remain. Using a Paste, Essence or Custard may be a better choice. Click here to see how to prepare vanilla ‘custard’, which is another option for baking purposes.

Q19. How do I make vanilla extract?
A19. There are many ways to make extract – Click here to view our recipe page, which has several ideas for making extract.

Q20: What does a ‘fold’ mean when buying vanilla extract?
A20: Single ‘fold’ is the concentration level set by the United States Food & Drug Administration (USFDA) for Pure Vanilla. A single fold vanilla contains the extractive matter of 13.35 oz. (379 gm.) of vanilla beans (about 100 beans each 6” – 7” long) containing less than 25% moisture, in one US gallon (3.79 liters) of 35% aqueous ethyl alcohol (simply put – 100gms. of vanilla beans per 1 liter of 35% ethyl alcohol). This quantity must thus be adjusted pro-rata if the alcohol base used has a higher or lower percentage than 35% volume of alcohol. Two fold extract uses twice as many beans or 26.7 oz. (758gm) in the same quantity of aqueous ethyl alcohol making it twice as strong. Three and four fold is three and four times the concentration of one fold extract.

Q21: How do I cook with a vanilla bean?
A21: In reality, using a custard, extract, paste, essence or other carrier that has caused the flavor contents of the bean to infuse to that carrier is the best choice. A simple method of infusion is to split the bean lengthwise and remove the caviar. Steep the caviar & chopped-up pod to create a ‘custard’. Click here to see how

Q22: Does a food product base dictate which vanilla should be used for a specific recipe or product?
A22: Often. Some bases may adversely change the vanilla flavor or react to create an unwanted flavor profile. Other bases may completely mask the vanilla taste. Some creativity is required to find the best blend. We often find that combinations of Bourbon and Tahitian beans or extracts create optimum solutions.

Q23: Can vanilla be used to enhance other flavors?
A23: Indeed, and it often works just great! When added, sometimes in lower concentrations, vanilla acts as an effective potentiator, which will enhance such flavors as coffee, chocolate, fruit and nuts. It often adds a creamy profile to citrus products by softening the acidity of the fruit. Experiment to ensure that the vanilla flavor is sufficient but not too overbearing.

Q24: Do processed vanilla flavoring products only come in liquid form?
A24: Vanilla products may come as plain bean pods, an extract, an essence, syrup, paste or powder. Consequently, these may be a solid, liquid or powder. These products are all used for various purposes in the food industry, vanilla- based products and in the home kitchen.

Q25: What is vanilla paste?
A25: This is a smooth concentrated Bourbon vanilla paste with the consistency of corn syrup with heaps of vanilla caviar and ideal for the production of pastries & ice creams. Vanilla Paste is the choice of most professionals because of its ability to distribute and suspend the caviar and flavor in mousses and heavier density liquids (Suggested portion is 50gm/liter).

Q26: Can natural vanilla extract be a clear, colorless solution?
A26: No. This can only be achieved by using artificial ingredients such as combining propylene glycol or glycerin with artificial vanillin, which makes clear vanilla extract (a chemical concoction). Why use artificial ingredients when you can have the real thing? And if you use the real thing, why not ensure that it is organically grown?

Q27: What is artificial vanillin?
A27: Artificial vanillin is made from wood or petroleum products. Whereas real vanillin has several hundred flavor components, artificial vanillin simulates just one or a few of these. Summary – avoid artificial vanillin – buy real certified organic beans and extract made from organically grown beans.

Q28: What about Mexican vanilla beans & extract?
A28: If you can find a certified organic Mexican vanilla bean – then it’s an excellent product and suitable to use. As far as extract is concerned, Mexico has no truth in labeling regulations and many Mexican extracts have found to contain artificial flavors or enhancers, the most notorious being Coumarin, a carcinogenic product banned by the United States Food and Drug Administration. Summary: While it’s possible that some Mexican vanilla extract is OK, it becomes a risky choice. Why not buy a USFDA approved product made from Organic Vanilla Beans. Quality and purity is thus assured.

Q29. My beans seem to have an unfamiliar aroma!
A29. Firstly, if the vanilla has been kept sealed or vacuum packed for some time, it is necessary for the bean to ‘open up’ and allow the natural aroma to evolve. Secondly, Tahitian vanilla has a different aroma profile from the more familiar Bourbon bean – this causes the most confusion. Even beans from different countries and areas will have a different aroma and flavor. Click here for more information

If you have any question about our vanilla products, email info@organic-vanilla.com to contact us.