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- Grade B Vanilla Beans - hand selected with finest curing process, vacuum sealed for freshness
- These extract vanilla pods are 4-6 inches long, black/dark brown, 15-20% moist and weigh .05-.10 oz
- Use for baking, making vanilla extract and powders. Enjoy sweet floral aroma, with flavors of fruit
- Ethically sourced and grown by micro-farmer cooperative.
- Tahitensis vanilla is rarer than the Madagascar variety and is infinitely more versatile.
Native Vanilla beans bring a tantalizingly delicious flavor and aroma to any recipe. Our Pacific Trader Tahitian Extract Vanilla is hand selected from the finest curing processes by our micro-farmer cooperative in PNG’s East Sepik province and are certified Grade B, premium quality vanilla beans. Grade B vanilla beans are shorter with a lower moisture content of 15-20% and are perfect for making vanilla extract.
Store the fresh vanilla beans in a tightly sealed airtight container, preferably a glass jar. Keep them away from heat and in a dark place such as a pantry or dark cabinet. Do not refrigerate the beans because this can cause them to mold.
We hope you get as much satisfaction from these vanilla beans in your recipes as we do in bringing them to you. Native Vanilla is about a lot more than beans. We are a company that is passionate about helping people. We strive to improve communities in Papua New Guinea by providing training and resources to micro-farmers. Then they can raise the yield and quality of their crop thereby improving their financial security. Native Vanilla is focused on, assisting around 400 micro-farmers, with plans to double that number within a year. When you purchase Native Vanilla products remember this; you’re not only getting the world’s finest vanilla; you’re also doing a world of good. Thank you.
Homemade Vanilla Extract Instructions:
Sanitize a glass bottle (any shape or size). Split the vanilla beans in half lengthwise using a knife or kitchen scissors to expose the seeds. If necessary, cut the beans to fit the bottle. Pour any brand of 70+ proof (35% alcohol) vodka into the glass bottle over the beans. The beans need to be fully covered using a ratio of 6 beans per 8 oz of vodka. If you would like a stronger vanilla flavor (what pastry chefs call double-fold extract) then feel free to add 2–4 extra beans.