Naturata Bourbon vanilla, crushed - 10g

Details

The yellowish-green flowers of the vanilla open between November and January, only for a few hours in the morning and are pollinated by Hand. Do not be dusted in such a short time, they fall on the same day. From a fertilized flowering up to 20 cm long, ovary develops in approximately four weeks. The tires, even aroma-free, green-yellowish vanilla are harvested from pods by Hand and immediately, in order to prevent the natural maturing, in a Hitzebad (approx. three minutes at 70 °C), and then in a one-day steam bath. After several months of drying and fermentation process.

During the Fermentation the vanilla yellow pods first, then dark brown and develop their distinctive Aroma. During the entire manufacturing process of the Naturata Bourbon vanilla products, no chemicals are used. Real vanilla has a very soft and pleasant aromatic taste. The fermented vanilla bean contains in addition to sugar, fat, and minerals more than 130 flavor-giving substances.

The typical vanilla flavor is shaped mainly by Vanillin. In the fresh fruit Vanillin is bound to sugar molecules. Only through the Fermentation of this binding is dissolved and the vanilla aroma can develop. Aromatic substances, which are also referred to as secondary plant substances occur only in traces in the vanilla fruit. They shape the complex flavour of genuine Bourbon vanilla.

Content

Bourbon vanilla ground*

Nutritional values & analytical results per 100 ml