American red vanilla (US)
Descriptions
APPEARANCE: RED, RIGID, SPLIT POD.
AROMA: POWERFUL FLORAL SCENT WITH WARM CHOCOLATE NOTES.
RECOMMENDED USES: PROCESSING INTO EXTRACT OR OLEORESIN FOR THE FOOD INDUSTRY (soda, dairy products, ice cream, cookies, etc.).
VANILLIN CONTENT: 1.2% to 1.4% +/- 0.1
MOISTURE CONTENT: 15 to 20% +/-2
LENGTH: GENERALLY CLASSIFIED AS 14cm TO BE ASSEMBLED and 12-13cm.
STORAGE CONDITIONS: STORE IN A HERMETICALLY SEALED CONTAINER IN A DRY PLACE AWAY FROM DIRECT SUNLIGHT, PREFERABLY AT A TEMPERATURE BETWEEN 18°C AND 22°C.
METHOD OF PRODUCTION:
Obtained by blanching, steaming, and drying healthy pods in the sun and shade.
ORGANOLEPTIC CHARACTERISTICS:
Smell: Sweet, prune, banana, vanilla
Appearance: Pod
Color: Uniform reddish
QUALITY CLASSIFICATION OF VANILLA BEANS:
These vanilla beans may correspond to:
CATEGORY 1 (A1: Unsplit)
Whole, healthy, firm, and full beans with a characteristic flavor and uniform reddish color with no spots or scratches other than the mark.
Maximum moisture content: 15%
CATEGORY 2 (A2: Split)
Whole, healthy, firm and full pods with a characteristic flavor and uniform reddish color, which may have a few spots or scratches whose total length does not exceed one-third of the length of the pod.
Maximum moisture content: 15%
NOTES AND OBSERVATIONS:
US RED VANILLA IS INTENDED FOR INDUSTRIAL PRODUCTION, FOR THE MANUFACTURE OF OLEORESINS AND NATURAL EXTRACTS. IT IS POSSIBLE TO DISTINGUISH BETWEEN THE DRYER US TYPE RED VANILLA AND THE SOFTER EUROPEAN TYPE RED VANILLA, WHICH HAS A HIGHER MOISTURE CONTENT. NORTH AMERICAN MANUFACTURERS ARE THE LARGEST CONSUMERS OF THIS VANILLA. IT HAS A MORE REDDISH COLOR IN CERTAIN AREAS. A POD WEIGHS 2 TO 4 GRAMS AND MEASURES BETWEEN 14 AND 20 CM.
STORAGE AND PRESERVATION:
Preferably store in tightly closed containers, away from air and light, at a stable and moderate temperature. Handle in a well-ventilated area away from any sources of ignition and heat.
