After the final inspection, we vacuum-seal your vanilla beans in a beautiful custom industrial vacuum pouch to a tight 28 HG vacuum. We check the aroma, quality, and appearance a final time. The final inspection is completed at our warehouse moments before packing your shipment. Then the second inspection takes place before the bulk vacuum sealing for transport to ensure no mold has developed. First, our farmers inspect each pod with their generations of wisdom and experience. Vanilla Bean Kings offer beans triple inspected through their journey to the United States. Wondering what grade of Vanilla Beans you should buy? Vanilla processing and curing is a true art form. The entire process takes 6 to 9 months after pollination. Our traditionally cured fresh vanilla beans develop a full, complex vanilla flavor made of over 200 organic compounds. Millions of tiny, black vanilla seeds await.

The interior of the vanilla bean is where the magic is. One whiff, and you’ll realize what every vanilla extract you ever encountered was supposed to smell like! A heavenly buttery aroma with a rich, black or dark brown color with an oily outside surface gives a hint of the magic. With the highest quality beans, you’ll discover an incredible flavor profile and indescribable scent. Vanilla Bean Kings offers the best vanilla products in the world. Although connoisseurs prefer chocolate in the United States (but only slightly) over vanilla, every chocolate recipe contains a touch of vanilla to bring out the richness. Many recipes also allow the vanilla to take the foreground to become the world’s favorite ice cream. For bakers and brewers worldwide, vanilla in the background adds a depth of flavor to so many recipes. This unique curing process, along with the rich soil and growing conditions, helps create the unique, rich, and highly complex flavor profile Madagascar vanilla is known for.Vanilla Beans Kings – Offering the Best Vanilla Products in the World The farmers then store the beans in sweat boxes before beginning the routine of spreading beans in the sun and packing them away at night. In Madagascar, the curing process is similar to that of Mexico with one slight difference the farmers initiate the curing process by immersing the green vanilla beans in hot water for a short time. Combined with the hot, humid climate and rich soil, hand pollination by the country’s skilled and patient farmers has enabled Madagascar to become the world’s top vanilla producer in both quantity and quality. Growers could choose the best flowers and properly space them out on the vine, resulting in a healthier and higher quality vanilla pod. In 1841, Edmond Albius of Réunion developed an efficient method for fertilizing vanilla flowers by hand.Įventually, hand pollination was perfected on a commercial scale. It wasn’t until 1836 that Charles Morren, a Belgian botanist, discovered the link between the bee and the plant’s pollination. Without the Melipona bee, vanilla’s indigenous pollinator in Mexico, the flowers were only occasionally pollinated by local insects. The vines grew successfully with beautiful blossoms but seldom resulted in vanilla pods. For almost 50 years after its arrival at Réunion, the growth and production of vanilla was difficult. Hence, when we refer to Madagascar Bourbon, we’re referring to the region and not to the liquor.Īround 1793, a vanilla vine was smuggled from Mexico to the Bourbon Island of Réunion. Located just east of the southern portion of Africa, the area known as the Bourbon Islands includes the islands of Réunion, Madagascar, Mauritius, Comoro and Seychelles.

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