You just have to open your airtight bags and choose one of the conservation possibilities:
1 – In a glass jar – Wrapped in greaseproof paper – Several weeks
Wrap your vanilla beans in parchment paper. Place the pods in a jar with as little air as possible and a bottom of sugar of about 3cm. The drying (loss of moisture) of the beans will be faster than with other methods. The advantage is to be able to keep all the amplitude and the typicity of the origin (Madagascar, Guadeloupe, Uganda, Papua, Tahiti, Mexico…).
They must be kept away from light, in a dry and not humid place
They must be kept away from light, in a dry and not humid place
2 – In an airtight jar with a base of alcohol – Several years of conservation:
Arrange your vanilla beans vertically in a jar with a base of alcohol (rum, gin, vodka).
Only one end of your bean should be in contact with the bottom of the alcohol.
This way, your beans will keep for several months.
A dosage of 5cl to 10cl for 10 to 40 vanilla beans is sufficient.
When your vanilla beans have all been used, you can flavor your recipes with the vanilla extract you have left.
Vanilla extract in the United States is based on beans that have been left for several months in white alcohol. The result is often exceptional.
3 – Freeze your vanilla beans – 24 months of conservation:
When we visit our many chocolate clients, the stocks are now in the freezers.
Some will explain that purists do not do this because it stops the development of the vanilla aromas.
Most of the aromas of your vanilla bean will be at their peak upon receipt of your order.
The long traditional maturing process, David Vanille’s signature, allows you to discover vanillas with complex and singular notes.
These techniques guarantee excellent preservation of your vanilla beans over time.
