Bourbon vanilla pods – Black Gourmet
Descriptions
APPEARANCE: WHOLE PODS, BLACK IN COLOR, OILY AND FLEXIBLE.
AROMA: POWERFUL FLORAL SCENT WITH WARM CHOCOLATE NOTES.
RECOMMENDED USES: FINE DINING, PASTRIES, ICE CREAM, DESSERTS, DAIRY PRODUCTS, EXTRACTIONS.
VANILLIN CONTENT: MINIMUM 1.5%
MOISTURE CONTENT: 35% +/-2
LENGTH: GENERALLY CLASSIFIED AS 14CM TO 16CM AND 17CM TO BE ASSEMBLED.
STORAGE CONDITIONS: STORE IN A HERMETICALLY SEALED CONTAINER IN A DRY PLACE AWAY FROM DIRECT SUNLIGHT, PREFERABLY AT A TEMPERATURE BETWEEN 18°C AND 2°C. Handle in a well-ventilated area away from any sources of ignition and heat.
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 dark brown or reddish
QUALITY CLASSIFICATION OF VANILLA BEANS:
These vanilla beans may correspond to:
CATEGORY 1 (A1: Unsplit)
Whole, healthy beans that are supple and full of characteristic flavor, with a uniform brown or chestnut color and no spots or scratches other than the mark.
Maximum moisture content: 35%.
CATEGORY 2 (A2: Split)
Whole, healthy, supple pods, full of characteristic flavor and uniform dark brown or reddish in 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: 35%.
PHYSICAL AND CHEMICAL CHARACTERISTICS:
Water content: 35% (loss at 105°C).
