Flavor Profile: Traditional cured Planifolia beans from the Comoros Islands have a unique aroma due to being grown in nutrient rich volcanic soil. They have notes of chocolate and marshmallow which reminds of S'mores whenever we smell their aroma!
Vanilla beans originated in Mexico and are sun cured for months using the traditional drying method. They are now found all over the world from places like Madagascar to Indonesia to Papa New Guinea PNG farms. Gourmet Comoros Island Vanilla Beans are one of the most sought after vanilla beans because of their unique aroma, limited supply, and for the fact they are grown in volcanic soil rich with nutrients. The scent consists of a strong, bold vanilla aroma with a rich, black or dark brown color and an oily outside surface. The interior of the bean is where the magic is at and consists of millions of black, tiny vanilla seeds that are waiting to be scraped out.
Our beans are traditionally cured using the Bourbon curing method to develop the full, complex vanilla flavor made of over 200 organic compounds that artificial vanilla (Natural Vanilla Flavor WONF) cannot properly replicate. The entire process takes anywhere from 6 to 9 months after pollination and our farmers have turned vanilla processing and curing into a true art. This regions volcanic soil creates the perfect conditions for growing uniquely flavored vanilla beans with high vanillin content.
Our grade A vanilla beans are ~5 - 7 inches in length and are handpicked to ensure proper qualities. There are so many recipes that can be created with these magical beans! They are perfect for making homemade vanilla extract or KAHLUA, home cooking or baking, desserts such as vanilla bean ice cream, cake, cupcakes, or cookies and are a top choice of professional chefs for making desserts such as Creme Brulee. Our beans are also a top pick for home brewers or those who own a brewery! Homemade KAHLUA or Vanilla extract is also a very popular gift and can be made using a simple vodka infusion method! Bonus points for using the spent vanilla beans after the extract making process for creating vanilla sugar!
You can also follow these instructions to learn how to open, split, and scrape a whole vanilla bean!
Our beans are triple inspected throughout the beans journey from Comoros to the United States. First, they are inspected by our farmers who have hundreds of years of wisdom and experience growing these gourmet pods. The second inspection is before bulk vacuum sealing for transport and to ensure no mold has developed. The final inspection is done at our warehouse moments before packing your shipment. We check the smell, quality, and appearance if any mold has developed a final time. Once all of these are checked, we vacuum seal our vanilla beans in our beautiful custom industrial vacuum pouch to a tight 28 HG vacuum.
- Traditionally Cured Gourmet Comoros Islands Vanilla Beans from 2021-2022 Crop
- Perfect for Making Homemade Vanilla Extract or any Baking and Cooking that uses Vanilla Beans
- Average Length: Approximately 5 – 7 Inches (13 cm – 16 cm)
- Color & Texture: Brown or Reddish, 20%-25% Moisture with little oils on the exterior but still pliable, Full of Black Vanilla Seeds
- Fragrance: As these are Grade B, the aroma is much more mild and can be more difficult to detect but Comoros beans have a sweet with hints of Chocolate and Marshmallow which remind us of a S'mores!
Storage: Vacuum packed/sealed bag preferred to ensure fresh beans otherwise wrapped in zip lock bag inside an air tight container such as a glass jar. Shelf Life of approximately 2 years if properly vacuum sealed.
If you have any more questions, be sure to check out our Vailla FAQ for all the answers!