What is black vanilla or gourmet vanilla?
Black vanilla or Gourmet vanilla
Definition & variety
Black vanilla or gourmet vanilla is a grade of vanilla bean distinguished by its very high quality. These are beans of the Planifolia variety, reserved for gastronomy or fine patisserie. They are characterized by their intense, even black color. The pods are fleshy, oily, supple and shiny.
Renowned for their high vanillin content, they offer a rich, complex aroma. More than 200 olfactory molecules make up its fragrance.
Other qualities of Planifolia vanilla
Just below black vanilla, a slightly lower quality encompasses slightly drier beans. This is red vanilla. It takes its name from the color of the beans: irregular and streaked with red. The fruit is less oily and the aroma may be slightly less intense, though still very rich. This quality is generally destined for export and used in mass-market culinary applications.
The TK class comprises beans of intermediate quality between gourmet black vanilla and red vanilla. The beans are notably smaller, but remain supple, fat and shiny, with a high vanillin content.
Moisture content is decisive in grading vanilla beans.
This category concerns vanilla beans that have been cut or broken during handling.
Their lower price makes them suitable for processing into vanilla by-products: vanilla extract, vanilla powder or vanilla paste…
Extraction vanilla includes beans that have visual defects or are too dry to be sold as black or red vanilla. They are used in particular for the industrial extraction of vanillin. Their aromatic potential remains intense and of high quality.
Signs of quality for Gourmet black vanilla
Black vanilla or Gourmet vanilla is made from high quality Planifolia vanilla beans. Several quality marks distinguish them from other vanilla qualities.
Intense, even color
Black vanilla beans are distinguished by their homogeneous, deep black color.
Shiny, supple pods
Shiny, they are also covered with a natural oily film. Flexible and supple, these fleshy pods are easy to tie without breaking. It’s not uncommon to come across a connoisseur tying a knot on a pod to prove its suppleness.
By touch and experience, experts can determine the moisture content of the beans. A black vanilla or gourmet vanilla bean should have a moisture content of between 30 and 40%. Below this level, the beans are too dry, and above this level, excessive moisture would encourage mold growth.
Finally, there’s one last sign of quality in gourmet black vanilla. This is the vanillin content.
Fragrant pods with a high vanillin content
A black vanilla bean must have a vanillin content of over 1.5% (+/- 0.3%). Vanilla beans are a natural product whose organoleptic characteristics vary from one harvest to another and from one fruit to another.
Vanillin is the main aromatic molecule in Planifolia vanilla. A high level of vanillin is therefore a criterion of quality. To find out more about this molecule, visit our dedicated blog post!
NOROHY Planifolia vanilla beans from Madagascar or Mexico are gourmet black vanilla beans. We ensure strict compliance with our specifications through frequent controls:
- A homogeneous black vanilla,
- Soft, fat, shiny pods,
- A humidity level of 32% to 40%,
- An intense aroma characteristic of the variety and origin.
In addition, all our gourmet black vanilla beans from Madagascar are organically grown.
Discover NOROHY’s range of gourmet black vanilla beans for consumers and professionals.
How is gourmet black vanilla obtained?
Many stages are involved in the production of gourmet black vanilla. A single bean passes through the hands of the preparers and refiners dozens of times before being packaged. Indeed, vanilla processing is still entirely manual.
After pollinating the flower with a thorn, the pod is left to ripen. It can only be harvested after 9 long months. Washed in clear water, it is then scalded and steamed to develop the enzymatic relationships essential to the production of the famous vanillin. Then comes the alternating sun and shade drying stage to control the pod’s moisture content. Once this preparatory work is complete, the maturing process begins, lasting several months. Each stage contributes to the pod’s aromatic development and final quality. These are the very stages that enable us to sort the pods by quality.
To find out more about the steps involved in preparing Planifolia vanilla, read our articles on the subject: