What is the best vanilla in the world?

For each variety there is a classification of pods according to their quality. They are evaluated according to different criteria such as color, flexibility, the presence of defects, the presence of frost (impossible for Vanilla pompona S. because of the different mortification process and the too low level of vanillin). For each variety there are a number of different qualities. Thus, for Vanilla tahitensis JWMoore, there are 6 different qualities, for Vanilla pompona S., there are three and for Vanilla planifolia A. there are 5. Here are the different classifications of a vanilla: – Gourmet black: Vanilla top of range, better quality. Has the highest humidity level. It is supple and oily, black in color tending to brown. Chocolate flavor Its vanillin level is greater than 2%. Vanilla very popular with great chefs. – Brown or TK (T4): High quality vanilla. Lower humidity level than black vanilla. Browner or even reddish color. Its vanillin level is on average 2%. – Red: Medium quality vanilla. Lower humidity than the previous two and more reddish color. It is widely used in the United States. Its vanillin level is at least 1.8%. – Split: Vanilla splits naturally when the fruit becomes completely mature. This is a sign of maturity, little sought after. If they had not been split, they would have been graded black or brown. (It should be noted, however, that Vanilla tahitensis is indehiscent and therefore cannot be split.) Its vanillin content is approximately 1.4-1.5%. – Short: Vanillas of different qualities, less than 14cm in size. They are often sold on the American market. – Cuts: Split vanilla cut into 2-3cm pieces and used for flavor only (aesthetics do not matter). Each category is subdivided into two categories: split or non-split. Additionally, each category is further divided into several categories. Thus, black vanilla has the following subcategories: – Extra: Perfect preparation. Beautiful chocolate brown color. No defect. Sweet and frank fragrance. – First: the same but may be a little less fatty – Second: the same but may be finer and have some defects – Third: Skinnier pods, chocolate color a little less marked (reddish traces) – Fourth: Dry, reddish pods, bearing several defects. Less pronounced scent, “wild” but not altered.

Leave a Reply