Index
Frequently Asked Questions (FAQ)
Q: How do I store my vanilla beans?
A: After opening up our vacuum sealed packages, we recommend you to store our vanilla beans in an airtight container wrapped in wax paper, ideally in a cool, dark area like the pantry. If you live in a very dry area, you can also re-vacuum the vanilla, airing it and resealing the beans about once a month.
Never store your vanilla beans in the refrigerator. Refrigerating your beans will dry it out and encourage mold growth due to the condensation collected on the surface.
Q: How long can I store vanilla beans?
A: The bottom line is it all depends on your weather. The drier the weather the faster your vanilla beans will dry out. Generally when stored correctly, the beans will stay moist and plump for six months and usually much longer.
If your beans have dried to the point of being brittle, cut up a medium sized potato into quarters and put it inside a airtight container with your vanilla beans for about two weeks while replacing old potatoes with new ones every 3 days. You can also quickly soften your vanilla by placing it with warm water or warm milk just before use.
Q: What is the white substance that forms on the beans? Is it mold?
A: Generally the white cottony, frosty stuff forming on the vanilla bean is vanillin crystals forming on the surface as the vanilla dries. In the past, the vanillin crystals were the main indicator of high quality vanilla beans. Sometimes, the crystals will soak up the brown moisture from the beans and turn yellowish.
The biggest indicator of mold in vanilla is that the once sweet smelling vanilla beans turn malodorous and rancid.
Q: What is Bourbon vanilla?
A: Bourbon vanilla is not a variation of the vanilla family, but the method in which the vanilla beans are prepared. Named after Île Bourbon or the Bourbon Islands where the processing method was first developed, it is currently called the Réunion Islands under French control. Of the four main steps of curing vanilla, killing, sweating, slow-drying, and conditioning, the bourbon method uses hot water to ‘kill’ the pods compared to the Mexican method where the heat of the sun is used to ‘kill’ the pods. Though the name ‘bourbon vanilla’ synonymous with Madagascar vanilla, most vanilla, even the tahitensis variation grown in Papua New Guinea use the bourbon method to cure its vanilla. You can read more about vanilla variation here.
Q: How do I store vanilla extract?
A: Many in the vanilla industry compare vanilla extract with good wine. The longer you keep the extract, the better it gets. Moreover, if you make your own vanilla extract, you can keep your vanilla bean in the vanilla extract (the beans have to be fully submerged) to keep on adding flavor to your extract.
Q: What is the difference between Bourbon vanilla and Tahitian vanilla?
A: The difference between Bourbon vanilla and Tahitian vanilla is the species of vanilla. Bourbon vanilla is vanilla planifolia and grown near the Bourbon Island, mainly in Madagascar. Tahitian vanilla, like its name suggests originates from Tahiti from the variation vanilla tahitensis. Currently most of the Tahitian vanilla comes from Papua New Guinea (PNG). You can read more here.
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