Vanilla is a commonly used ingredient globally. However, understanding vanilla and its various forms can be confusing. With options like vanilla bean pods, extracts, pastes, sugars, and salts available, how do you choose the right one? Why are some vanillas so much more expensive than others? And if you invest in a pricier option, how can you ensure you’re not wasting any of this valuable ingredient?
The Shape and General Appearance of the Pods
This is the first thing to consider when buying vanilla. Vanilla beans must not have major defect. The color should be, look shiny and oily. Avoid vanilla with traces of mold or insects. Scarification by the producer, however, have no impact in the quality of the vanilla.
The Flavors and Aromas
A good vanilla should not release an odor of fermentation, creosote or alcoholic type (phenol). Vanilla beans generally have a strong scent with notes of caramel, vanilla and wood.
The Moisture Content
The ideal vanilla bean strikes a balance between moisture levels, avoiding both excessive dryness and moisture. Beans that are too dry, with less than 25% moisture, become brittle and lose flavor, while beans with more than 35% moisture can spoil quickly and carry excess water, increasing the cost. Vanilla should be soft and aromatic without being overly oily or inflated. It’s important to check the moisture content analysis when purchasing to ensure quality and avoid paying for water weight.
The Size of the Pods
The length of vanilla beans significantly impacts their value, with longer beans, typically 16 to 18 cm, containing more vanillin and offering better quality. Consumers benefit from purchasing longer vanilla beans, as they can be easily split for multiple uses. Vanilla is graded by size, appearance, and moisture content, with Grade A beans being the highest quality. These beans are about 30% moisture, making them aromatic and visually appealing without being too wet or too dry.