Органические Ванильные бобы с длительным сроком

Описание и отзывы

Характеристики

 

 Vanilla Beans 

 

Botanical Name: Vanilla Planifolia

 

Common Names: Vanilla Pods / Bourbon Vanilla / Vanilla Beans

 

Scientifc Name: Vanilla Spp.

 

HS Code: HS 09050. 01

 

 

 

 

 

Pure vanilla, with its wonderful aromatic flavour, is the most widelyused flavouring in pastries, confections, and other desserts.  It is thesecond most expensive spice in the world, next to saffron, and as much as flavourchemists try with the glycoside found in the sapwood of certain conifers orfrom coal extracts, the cheaper synthetic vanillas on the market today do notcome close to competing with pure vanilla. Vanillin is only one of 171flavouring compounds that have been identified in natural vanilla, which is whysynthetic vanilla is only an approximation of the natural bean, with none ofits subtleties. When you use the whole vanilla bean the complexity of flavoursand aromas of the bean are released.  In custards, milk, creams, syrups,and other liquids they impart a wonderful flavour and their small dark seedsadd dimension to your dessert.

 

We offer Customers a varitey of packaging options including Vacuum packing!

 

 

 

 

 

 

 

 

 

 

 

 

 

Vanilla is a climbing terrestrial orchid grown in warm humid tropics. It is the second most expensive flavouring spice after saffron. Vanilla planifolia is the commercially grown variety. Growing of vanilla beans is quite complicated and labour intensive and its processing is a slow process requiring skills.
Quality of vanilla beans depends on the vanillin content (minimum 1.8-2.0% normally) and presence of 250 aromatics. Vanilla has a wide application. Beans are used for producing extracts, flavours, oleoresins and powders and have a wide range of use in dairy products, ice creams, for flavouring tobacco, liquors, beverages and confectionaries, savoury applications, medicinal purposes, health and personal care products and as an odour maskant in tires, paints and industrial chemicals.