- Length: 16-17cm (approx 6-7 inches)
- Color: Black, Very Dark Brown
- Place of Origin: Papua New Guinea
- Botanical Name: Vanilla Tahitenis (TAHITIAN)
- Fragrance: Fruity and floral
Not sure yet… but look great
They look lovely: large, plump pods. They arrived quickly. I am guessing that I will be happy with these and order from this company again. Price and service left me fully satisfied. However, I can’t comfortably rate them until I actually use them.This rating is partially a guess so I can let future customers considering these beans know about the lack of resealable container and the pleasing appearance.
Wonderful, fresh vanilla beans, reasonably priced, from a great vendor
I had never made my own vanilla extract before I ordered from Beanilla. Their customer service is superb, and one of their representatives told me by email how to make vanilla extract when I asked, and he also explained why one might want to make his/her own vanilla extract. When you make your own, you can be 100% sure exactly what has gone into the extract, which is not always the case with some types of vanilla extract that you buy pre-made. It is also cheaper and a lot of fun to make your own.
Here is the technique for making vanilla extract spelled out in detail for anyone who has not tried it before, and I have uploaded photos demonstrating these steps:
1. Assemble kitchen scissors, good quality vodka, a clean, dark-glass jar (I save all my empty vitamin jars), a funnel, a spoon, something to label the jar, such as a self-sticking label.
2. Remove the beans from the package. Cut each bean lengthwise in half. Then cut the beans horizontally into pieces small enough to fit in the jar and easily be covered by vodka.
3. Place the bean pieces in the jar.
4. Pour 1/2 cup of vodka into the jar per every 3 beans (for 10 beans, it would be a little over 1-1/2 cup). Then tamp down the beans so that all bean parts are covered by the vodka.
5. Put the lid on the jar and label the jar with this information: what kind of vanilla bean you used, the date, the amount of vodka you used in ounces (or whatever measure you prefer), and the number of beans you used, then place the jar in a cool, dry place like a kitchen cabinet (I put mine with my spices).
6. Every week or so shake the jar.
7. After 8 weeks, the vanilla extract is ready to use.
Extra Crispy Vanilla Beans
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Exotic, Floral-Flavored Vanilla Beans
However, my “Tahitian Vanilla” ice cream is tasty, and it’s a fun variation on regular vanilla ice cream! These high-quality Tahitian beans are plump and moist, and contain lots of tiny vanilla seeds. The seeds are slightly harder to remove from the pods than the seeds of Bourbon vanilla beans. Also, the Tahitian beans are slightly shorter and flatter than Bourbon vanilla beans. In recipes, one Tahitian vanilla bean is the equivalent of one Bourbon vanilla bean, but your recipe will not taste the same. For beans that have regular vanilla flavor, check out Premium Bourbon-Madagascar Vanilla Beans and Award Winning Mexican Vanilla Beans. The Mexican beans are my personal favorites.