Vanilla FAQ

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FAQ about our Tahitian Vanilla?
Extract, Beans, or Powder: which should I use?
Extract is the most common way vanilla is used in the US. It is ready-made and very easy to use. Using whole beans takes a little more effort but avoids the alcohol found in extracts and allows the person eating to actually see the small vanilla beans. Our ground beans are different than most vanilla powders on the market. They contain no fillers or sugar or any other additive. They are just our Tahitian vanilla beans double-ground at the farm. Generally a half teaspoon of vanilla extract would equal the same half teaspoon of ground beans. It may vary from recipe to recipe so it is best to do a little test baking.

Do you have food allergies? Our Tahitian Vanilla may help.
Our extract is made from our beans by Shank’s Extracts in PA. We add absolutely nothing (no fillers, sugars, other extractives) except our Tahitian vanilla bean extractives, ethyl alcohol, and water. Shank’s Extracts follows strict procedures to keep any contaminates out of our extract. Their procedures are available upon request. Many of our customers have severe food allergies and use our products safely and without problems. Our ground beans contain nothing except our beans. They are double ground at our farm in Tahiti in machines that grind nothing but Tahitian vanilla beans.

How should I store Tahitian Vanilla? How long will it last?
All vanilla products should be stored in an airtight container in a cool, dark place. Stored this way our extract will last years. Whole beans will also last several years when stored this way. The beans should be checked every few months for any sign of mold. If found on the surface, simply wash it off, pat dry with paper towel, and re-store the beans. However if the mold gets inside the beans, you probably don’t want to use the beans. If you find white crystals on the beans this is not mold. The crystals will appear on the surface only.

Why are some Tahitian extracts more expensive?
Real Tahitian vanilla beans make up less than 5% of the market, and they have a unique aroma. That makes the beans more expensive than Madagascar (Bourbon), which makes up the bulk of world vanilla sales. Most “Tahitian” extracts on the market today are actually a blend of real Tahitian and something else such as less expensive extractives and additives to lower the cost. The law (FDA) does not require the label to specify such mixing. Our Tahitian extracts are made with 100% pure Tahitian beans from our partners in Tahiti. The curing process is also very important to bringing out the best aroma from the beans. Our partners La Vanillère have won several competitions in both Tahiti and France. The quality of our product speaks for itself.