Planifolia Vanilla Beans

The reference standard. Long, pliable, chocolate-brown planifolia pods, cured in Indonesia and graded by length so you can match the pod to the work: shorter grades for high-volume kitchens and extracts, longer grades when the pod will be seen and served. Every order can also be filled with Mixed lengths — our most popular choice for production, where flavour matters more than uniformity.

The aroma opens slowly. First a soft floral lift, then a warm, creamy sweetness, and finally a gentle woody depth that lingers on the palate. In heat the character rounds out and deepens; in cold preparations it stays bright and fragrant.

Practical guidance, from first split to final plate:

• Split the pod lengthwise and scrape out the seeds — the vanillins — with a small knife.
• Fold the seeds into pastry creams, custards, batters and doughs.
• Infuse the pod itself, whole or split, into warm milk, cream or chocolate before straining.
• Add seeds to ice cream and gelato bases before churning for an even, lasting note.
• Steep in syrups, sauces and caramel — then remove the pod before serving.
• A single pod (roughly 5-7g) is the classic measure for a 500ml preparation.

Keep the pods sealed in an airtight container in a cool, dark place, away from heat and light. Vanilla keeps beautifully, and its character settles gently with age. If a pod dries out over time, a brief soak in warm water (10–15 minutes) brings it back to life.

Graded by pod length: 12–13 cm, 14–15 cm, 16–17 cm, 18–19 cm, Mixed lengths. Longer pods carry more seed and command a premium. Mixed lengths combine grades — the most practical choice for kitchens where flavour matters more than uniformity.

Indonesia

Offered in 1kg, 2kg, 5kg, 10kg — choose above. The per-kilo rate improves with volume, best at 10kg.

100% vanilla (Vanilla planifolia) pods, whole and cured.

12 months from date of production, when stored sealed and away from light.