Native Vanilla Grade A Tahitian Vanilla Beans – Premium Gourmet Whole Bean Pods (10 Pods)…

After spending $25 for 10 Vanilla beans you already know that my sanity is suspect. I get it. But I couldn't help myself after seeing a single dried out Vanilla bean in a jar selling for about $11 at my local Publix I gave in to whimsy. I opened the package and inside was the most vanilla-y aroma ever experienced. It looks like I got 9 really nice beans and one scragglier (skinny, thin and not very moist). It's hard to describe the texture, softer than raisins but not as dry as sun dried tomatoes. Not being an expert, I cannot say for sure. One thing I do know is quality and freshness. These have it. The bean I used is going into some vanilla ice cream so I split the bean down the middle to expose the pulpy seed laden interior. Then cut it into a few pieces. The recipe called for me to mix it with milk and then put in the blender for 1 minute. The milk is then heated along with cream, sugar and stabilizers (powdered milk, corn starch) to 190 degrees. The mixture was strained and cooled overnight. The bean imparted some darkening to the mixture and the vanilla seeds are visible. I just tasted the mix after freezing in my ice cream maker. The flavor is a subtle, flowery light vanilla flavor. There is absolutely no bitterness only some slight sweetness from the bean (My ice cream mix uses very little sugar). I am very pleased with the finished product. My next few experiments will be making some extract and flavoring some vodka. Other than the skinny bean, these seem to be very good quality, fresh beans that impart a delicate light flavor of the finest vanilla. I know they won't keep long because I live in a warm climate so we will be making lots of stuff to use them up. Yes they are expensive, and obviously an extravagance (1 whole bean to 1 1/2 quarts ice cream) but if you like to cook and want true flavors, they are worth it.

I love the freshness of these vanilla beans. When you slice them they have lots of fresh full bodied vanilla beans inside. The outside of the bean are also very soft and I use every part of it. After I am done getting the beans out I take the casing and put in containers with sugar to flavor my sugar and my sugar gets a nice vanilla flavor. I really love the taste of these beans- they are rich and full of flavor. I use them in home made ice cream and it always add more flavor than the vanilla extracts you can buy. If you are looking to find a vanilla bean to add to your cooking then I would recommend these vanilla beans. I don't think you will be disappointed.

It was as I hoped and expected. The beans were vacuum sealed, so proper care was taken there. The beans themselves we're moist and plump. The batch of vanilla ice cream I made with the first beans used was wonderfully fragrant and had a great deep vanilla flavor. I've used the leftover pods for some nice tasting vanilla sugar too.A worthwhile purchase indeed.

I have purchased several different varieties of Madagascar and Tahitian Vanilla beans... grade A and grade B. The reason I’m giving this Native Vanilla, 1/4 lb. Grade B Tahitian vanilla beans a four star review is:I purchased by weight this time, instead of per 25/beans, because I found the 25-pack to be on average 1.8 oz. by weight... I needed 4 ounces, so went with the 1/4 pound purchase (great price, btw). As you’ll see in the pictures, the beans outside of the 4 oz. bag weighed 3.88 oz. Sigh...I’m making homemade vanilla. These beans are beautiful and pliable; not too dry, which is ideal for my purpose. The vanilla I’ve made so far using Native Vanilla Tahitian vanilla beans has more of a floral note that may not be to your taste. (If you’re expecting a more traditional aroma/flavor vanilla, I would highly recommend using Madagascar vanilla beans, grade B.) I’m “brewing” both kinds separately in a variety of alcohols... (I love storing the developing vanilla in amber Growlers... makes the weekly ritual of shaking far less time consuming.)I’m using the following recipe/method: .88 oz. vanilla beans per cup of alcohol for Single-fold; 1.6 oz. vanilla beans per cup of alcohol for Double-fold. Rum, Brandy, and Bourbon (in that order of preference) appear to be the favorites, but I’m holding out hope that Vodka turns out a decent vanilla.I’ll update my post once the Tahitian beans begin to develop a stronger aroma... so far I’ve had Native Vanilla grade B Tahitian vanilla beans “brewing” for about 5 weeks. The scent isn’t as strong as I was hoping, but I have many more weeks to go with this.

This was a generous portion of vanilla beans - they were supple and plump. I'm using them to infuse a bottle of bourbon to make vanilla extract. I split the pods lengthwise and have added it to a bottle of Kirkland (Costco) bourbon. It's been a few weeks and the extract is already starting to have a fresh vanilla aroma, so I'm super pleased with the outcome. I bought some pretty bottles with eyedropper applicators, and will be distributing the extract as holiday gifts next year.

I first bought Grade A Madagascar from Bean Kings which were completely inferior in every way to this product (dryish, small, didn't even smell like vanilla). Glad I bought so little before trying from this vendor. These smelled great, were plump, and pliable. Would buy this product from this vendor again. Can't rate highest on value because vanilla beans are so expensive but if you are going to make the investment, I highly recommend Native Vanilla.