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Vanilla Fair offers carefully selected premium vanilla pods, perfect for crafting outstanding extracts. Our obsessive sourcing guarantees concentrated flavor in every pod, ideal for creating exceptional extracts.
Whether you need robust or standard vanilla profiles, our specialized curing process ensures consistent, top-quality aroma and taste. With Vanilla Fair, you have access to the finest vanilla pod materials, allowing you to produce extracts of unparalleled quality with rich, concentrated vanilla flavor.
The vanilla planifolia giving a dehiscent fruit (just like the grape), this one will split naturally on the vine when it reaches its full maturity. We can also speak of “late harvest”. The pod then splits from the bottom several centimeters depending on its level of maturity. After processing, the pods have lost some of their grains but they remain very rich in vanillin. However, this quality remains quite rare on the Gourmet vanilla market and the unsplit quality is the most representative today.
BLACK VANILLA SPLIT OR BLACK EXTRACTION GRADE
Raffia string for the maintenance of the boots.
Wax paper to isolate and preserve the pods.
Packaging carton (Logistics & freight protection).
These are essentially unripe vanillas and sorting rejects, like vanilla waste. They can be short or long, split or unsplit and with a fairly lower vanillin content.
RED VANILLA EUROPE OR EXTRACTION GRADE
Raffia string for the maintenance of the boots.
Wax paper to isolate and preserve the pods.
Packaging carton (Logistics & freight protection).
This vanilla is a vanilla that contains a low level of vanillin and is almost brown like European red vanilla, but it is no longer flexible and breaks easily. It may contain unsplit vanilla but also unsplit vanilla. To obtain 1kg of this vanilla, you must prepare 9kg of green vanilla.
US RED VANILLA OR EXTRACTION GRADE
Raffia string for the maintenance of the boots.
Wax paper to isolate and preserve the pods.
Packaging carton (Logistics & freight protection).
– CUTTING VANILLA
The food sector is especially fond of vanilla cuts. However, it is extremely likely that individuals will use it to add sugar or produce their own extracts. Vanilla cut into 3 to 5 mm pieces (traditional preparation)
– LOOSE BEAN
Small pod and split red vanilla beans whose size does not exceed 13 cm. Vanilla cuts are regularly used as a raw material for the manufacture of vanilla powder. Therefore, cut vanilla pods are ideal for producing powder.
– Cutting vanilla
Botanical name: Vanilla fragrans (vanilla planifolia)
Appearance: Brown color
Taste: natural vanilla
Consistency: bean cut into 3 to 5 mm
Use: food additive. Product intended for food use.
Shelf life: 12 to 24 months under storage conditions described below.
Preservation – storage conditions: Room temperature (+12°C to + 19°C) in the original packaging, properly closed, away from air and light. Avoid significant and repeated thermal shocks. Do not store near other spices.
– Loose bean
Botanical name: Vanilla fragrans (vanilla planifolia)
Appearance: Brown reddish color
Taste: natural vanilla
Consistency: whole split or unsplit beans
Use: food additive. Product intended for food use.
Shelf life: 12 to 24 months under storage conditions described below.
Preservation – storage conditions: Room temperature (+12°C to + 19°C) in the original packaging, properly closed, away from air and light. Avoid significant and repeated thermal shocks. Do not store near other spices.
– Cutting vanilla
Nutritional value (per 100g)
Protein 3 – 6%
Fat 6.9%
Carbohydrates 45 – 50%
Calorific value (joule) 1000 – 1200
Calorific value (calorie) 238 – 284
Sodium 0.02 – 0.04%
Fiber 5 – 10%
Physico-chemical characteristics
– Humidity rate: : 15 to 20%.
– Aflotoxins B & G: not detectable
– Vanillin rate: 0.5 to 1.0%
– Length: 3 – 5mm
– Loose bean
Nutritional value (per 100g)
Protein 3 – 6%
Fat 6.9%
Carbohydrates 45 – 50%
Calorific value (joule) 1000 – 1200
Calorific value (calorie) 238 – 284
Sodium 0.02 – 0.04%
Fiber 5 – 10%
Physico-chemical characteristics
– Humidity rate: : 15 to 20%.
– Aflotoxins B & G: not detectable
– Vanillin rate: 0.5 to 1.0%
– Length: <=13cm
Raffia string for the maintenance of the boots.
Wax paper to isolate and preserve the pods.
Packaging carton (Logistics & freight protection).
Exhausted Vanilla Seeds from pods previously used in the production of Vanilla Fair.
The pods are dried and sieved to separate the seeds and then sterilised.
Producing a mild vanilla flavour, mainly used for texture and visual appearance.
Used extensively in the ice cream industry, by chocolatiers, also used in baking, beverages, and many more.
Granulometry: 300 microns
Residual moisture content: 5 %
MOISTURE CONTENT: 5% to 12%
Process recovery of vanilla grains after extraction.
Colour Black
Packed in a transparent plastic film.
Our dedicated account manager is here to assist you in discovering the ideal vanilla solution tailored to your requirements.
Feel free to reach out to us via email or phone to connect with us directly.
We provide the best vanilla beans you can find in Madagascar. Working closely with our farmers in Northeastern Madagascar, we make sure our vanilla is fairly traded and meets sustainable development gocals.
Anjahamarina I Maroantsetra (512) – Madagascar
Place ViaSilva, 35510 Cesson Sevigné, France
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