This tropical orchid, of a very old origin, gives an exotic savour to our dishes, desserts, perfumes, shampoos, yoghurts...
Indeed, vanilla has become essential today to obtain natural flavours.
The different qualities of vanilla
The quality of vanilla Bourbon is measured primarily according to the content of natural vanillin and to the water content of the pods. The quantity of the content depends on the respect of the various stages of production and on a good preparation. It is on this policy that Evanilla commits itself to its customers.
Three categories of vanilla
Three main categories of vanilla
Black vanilla : It is the vanilla intented for the trades of mouth. It is that which
the catering industry uses. It is flexible, with a more concentrated
odor and flavour. It is easy to split and one uses the pod of black
seeds which not only will decorate dishes and desserts but add more
flavour. One distinguishes black vanilla over Grade 1, which is supreme
quality from that which is smaller ( Grade 2 ).Europeans are the first
consumers of this type of vanilla.
Red vanilla : It is the vanilla used in industrial productions. It is used for the
manufacture of natural powders and natural extracts. This vanilla is
riper and less expensive. One distinguishes split and not split red
vanilla of about 14 cm. The users of this vanilla are the manufacturers
of products based on vanilla flavour like ice-creams, yoghurts,
shampoos…
