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Vanilla rouge type Europe

melipona — Thu, 06 Jul 2023 08:04:40 +0000

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.

Split : Split and / or unsplit
Moisture content : 25%Vanillin content : TxV > 1.6 %
Color : dark brown with reddish fibers
Texture : fleshy, moderately supple

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Vanilla rouge type US

melipona — Thu, 06 Jul 2023 07:56:09 +0000

The United States has its own grading system for vanilla beans, which may differ from grading systems used in other countries. The grading of vanilla beans in the United States typically includes several categories, such as Grade A, Grade B, and Extract Grade. Each grade represents a different quality level and is used for different purposes.

Grade A vanilla beans are often the highest quality and are plump, moist, and have a strong aroma. They are usually used for gourmet cooking, baking, and making vanilla extract.

Grade B vanilla beans are smaller, drier, and less visually appealing compared to Grade A beans. However, they still have a good vanilla flavor and are commonly used for making homemade vanilla extract, infusing in liquids, or adding flavor to sugar.

Extract Grade vanilla beans are typically lower quality and are used primarily for extracting vanilla flavor for commercial purposes. They may be drier and have fewer visual attributes but are still suitable for flavor extraction.

It’s important to note that the grading system can vary between different vanilla-producing regions and countries, so the specific classification may differ outside of the United States.

Split : Split and / or unsplit
Moisture content : TxH < 25 %
Vanillin content : TxV > 1.4 %
Color : Reddish
Texture : Relatively stiff, driest quality

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Cacao of Madagascar

melipona — Wed, 17 May 2023 14:31:54 +0000

Madagascar’s cocoa is renowned for being one of the finest and most distinctive in the world. The island of Madagascar, located in the Indian Ocean, has ideal climatic and geographical conditions for growing cocoa.

Madagascar cocoa is appreciated by chocolate lovers the world over for its distinctive flavours and quality. It is also recognized for its positive socio-economic impact, contributing to the development of Madagascar’s cocoa industry.

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TK Noire

melipona — Wed, 17 May 2023 13:52:59 +0000

TK Noire refers to a specific variety of vanilla grown in Tahiti, French Polynesia. It is also known as Tahitian vanilla or tahitensis vanilla.

TK Noire vanilla stands out from other vanilla varieties by its unique scent and specific characteristics. It has a more floral, fruity and sweet aromatic profile, with notes of vanillin, plum and caramel. Compared to Bourbon vanilla from Madagascar, it is often described as having a more delicate scent and milder flavor.

Tahitian vanilla is produced from the Vanilla tahitensis orchid, a species native to French Polynesia. Vanilla cultivation in Tahiti is more recent than that of Madagascar, but it is growing in popularity due to its distinct aromatic qualities.

It belongs to the Planifolia species. Planifolia vanilla, also known as Madagascar vanilla, is one of the most cultivated and consumed varieties worldwide. It is native to the tropical region of Central and South America, but is mainly grown in Madagascar, which is the world’s leading producer of vanilla.

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Bourbon noire

melipona — Tue, 16 May 2023 17:34:19 +0000

Bourbon” vanilla from Madagascar is one of the world’s most prized and renowned vanilla varieties.

It takes its name from the island of La Réunion, formerly known as Bourbon Island, which lies close to Madagascar.

Bourbon vanilla from Madagascar is distinguished by its rich, sweet aroma and notes of caramel and chocolate.

It is often considered the benchmark vanilla due to its exceptional quality. Vanilla cultivation in Madagascar dates back to colonial times, when vanilla plants were introduced to the island. Since then, Madagascar has become the world’s largest vanilla producer, and the Bourbon variety is the most commonly grown in the region.

Madagascar Bourbon vanilla is appreciated in international cuisine, particularly for flavoring desserts such as creams, ice creams, pastries and chocolates.

It is also used in certain savory dishes, such as sauces and marinades. However, it should be noted that Madagascar Bourbon vanilla is often counterfeited on the market, due to its popularity and high value. It is therefore important to buy from reliable sources to guarantee the authenticity and quality of the vanilla.

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