Boston Vanilla Bean Company
"Premium Vanilla Beans
For Less" ™
Vanilla Beans should NOT be
refrigerated. Store them sealed in a cool, dry, dark
place at
ROOM TEMPERATURE. After
some time the beans may dry out. This is a normal
change.
Reconstitute them by soaking them in a liquid to be used in your
recipe.
There are 110 varieties of vanilla only two varieties are used
commercially, Bourbon and
Tahitian.
Tahitian vanilla is the common name for Vanilla Tahitensis. This
variety originates from
Bourbon plant stock taken to Tahiti, Vanilla Tahitensis mutated
in the wild and now
regarded as a different species. It's appearance is smaller and
it's flavor is
considerably different than Bourbon vanilla. Tahitian vanilla
is sweet and fruity and
contains less natural vanillin. It has a floral fragrance and
the bean is fatter and
moister than Bourbon vanilla.
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Bourbon vanilla is the common name for Vanilla Planifolia. Vanilla
Planifolia
originates from Mexico. Bourbon vanilla cuttings were taken from
Mexico to Reunion
Island 1000 miles east of the coast of Africa in the 1800's and
grown by the French on
large plantations. Reunion was then known as the Ile de Bourbon
from which this
variety takes it's name.
Bourbon vanilla has the familiar vanilla flavor that we have
come to savor in desserts
and in ice cream.
Vanilla is one of the world's most labor intensive crops, second
only to saffron.
This explains why vanilla is so expensive. Tahitian vanilla
has always been more
expensive than Bourbon vanilla, especially now, as it is less
readily available.
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Boston Vanilla Beans are carfully picked at the peak of ripeness
and are cured by the
old Totonaca Natural Cycle by the sun. They are naturally sun
sweat/cured. No hot water
or steam is used to accelerate Nature's process. No chemicals
are ever used.
Our Vanilla Beans are 100% Organically grown and cured.
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