GOURMET

A strong, sweet, and creamy aroma with a warm woody note, and a smooth, delicate, and rich flavor.

The beans are dark brown to black, oily, and supple, with a vanillin content typically around 1.7-2.5% and moisture of about 23-35%.

These characteristics make it ideal for a wide range of products, from bakery, pastry, ice cream, and beverages to the production of vanilla extract.

A floral, fruity aroma with notes of cherry, anise, and caramel, and a smooth, sweet, delicate flavor.

The beans are plump, oily, and moist, with vanillin content around 1.7-2.5% and moisture around 23-35%.

Ideal for ice cream, custards, pastries, beverages, and chocolate.

EXTRACT

Vanilla planifolia Grade B (premium extract grade) has a strong, sweet, creamy aroma with a woody note and a rich, bold flavor.

The beans are dark brown, drier, and thinner, with vanillin content around 1.5-2% and moisture around 15-20%.

Ideal for vanilla extract, flavoring, and industrial food production.

Vanilla tahitensis Grade B has a floral, fruity aroma with notes of cherry and anise, and a soft, sweet flavor.

The beans are dark brown, thinner, and drier than gourmet, with vanillin content around less than 1% and moisture around 10-20%.

Ideal for extracts, flavoring, and desserts where a delicate floral vanilla note is wanted.

Vanilla planifolia Grade C (cuts and broken beans) has a sweet, creamy aroma with a woody note and a strong, straightforward vanilla flavor.

The pieces are dark brown, dry, and irregular in length, with vanillin content around 0.5-1% and moisture around 10-15%.

Ideal for vanilla extract, powder, flavoring, and industrial food production.