Description
Less known to consumers, Madagascar red vanillas are distinguished from “Gourmet” types by their more reddish color and drier texture.
They are mainly used by the industrial world for the manufacture of natural extracts, but deserve to be discovered.
As Americans and Europeans have different regulations in terms of moisture content, this has led to the creation of two main types of red vanilla: the Europe types and the American type.
Grade :
Pod size : > 12 cm
Split : Split and / or unsplit
Moisture content : 25-28
Vanillin content : > 1.6
Couleur : heterogeneous, brown, red reflection
Texture: fleshy, moderately supple
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