Bourbon Vanilla:

Bourbon vanilla refers to vanilla grown on any island in the Indian Ocean.  It does not mean the vanilla is from Madagascar. Bourbon vanilla beans come from the orchid V. planifolia

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Grading Vanilla pods and powder:

Vanilla is graded using specific criteria.  Having 'gourmet' or 'premium' attached to the vanilla description does not mean it qualifies or meets the gourmet specifications.

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High Grade Vanilla Pods:

There are several high grade vanilla pods. A common mistake is believing there is only one type of high grade vanilla.

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Vanilla pod length:

The length of a vanilla pod does not always reflect the quality of the pod.

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Split versus non split Vanilla Pods:

Both split and non split pods are used to produce vanilla products - split pods are neither BAD NOR WASTED Pods.  Split pods are also used in bundles of gourmet pods to maintain aroma.

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Total plate count:

Total plate count is very important for the food industry to monitor the level of bacteria count. Total plate count gives a quantitative estimate of the concentration of microorganisms such as bacteria, yeast or mould spores in a sample.

Certificate of Analysis (COA):

A document attesting that specific goods have undergone specified testing with specified results performed on the product batch. The document is issued by a regulatory or quality assurance entity. 

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Minimum Ordered Quantity (MOQ):

Minimum or starting amount required for an order.

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Exhausted seeds versus Spent seeds:

Exhausted seeds are a higher grade with more aroma than spent seeds.

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Extract and Fold (x):

Fold mean x times the amount of ingredient used. For example, Double or x2 fold for vanilla extracts are made with twice the quantity of vanilla beans used for the same volume of single-fold extract. This results in a more concentrated (double-strength) extract.

 

Fat soluble Vs Water soluble flavours:

Some flavours are brought out with water (water soluble) whereas others are best suited for cooking/baking (fat soluble). 

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