Vanilla pod

The pods are calibrated, 15-18 cm long, dark brown in color, slightly oily to the touch, flexible. Humidity of the pods: 28-30%, which is an indicator of the highest quality. Lower humidity may indicate that the pods are overdried or have been stored for a long time (stale). The moisture parameter is very important when determining the quality of vanilla. If the humidity is high and the pods leave wet marks on the packaging or contact surface (drops, condensation), this means that the spice has not completed fermentation, or the vanilla was stored in incorrect conditions. Unscrupulous suppliers specifically moisten the pods to give them more weight. This not only makes the product more expensive, but also spoils its taste and significantly shortens its shelf life. High-quality pods leave a light oily residue when pressed. The oil secreted by the pods is very aromatic, absorbs quickly and leaves a fragrant trail on the contact surface for a long time. Vanilla is a 100% natural flavoring that adds additional sweetness and a unique taste, much more pleasant and lasting than synthetic vanillin can provide. Due to the property of imparting additional sweetness, natural vanilla is often used in the preparation of dietary dishes. Vanilla is used in the confectionery industry, perfumery, cosmetology, aromatherapy, and Ayurveda. Vanilla should be stored in a cool, dark place where there is no access to direct sunlight, since In the light, vanilla ferments and loses its aromatic properties. Production - Madagascar Shelf life, years - 2 Nutritional value, g/100g: proteins - 1, fats - 13, carbohydrates - 76 Energy value, kcal/100 grams - 287; Ingredients: natural vanilla pods, grade - Bourbon, pod length 14-15 cm, meaty, not overdried. Stored in individual packaging.