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GOURMET VANILLA BEANS (NFN)

Gourmet beans are also known as whole black beans (NFN). They are fatty and flexible in size, widely used in Fine Foods, Cakes, Ice Creams, Desserts, Dairy Products, Distilleries and Extractions.

Vanillin Content: 1.5% or more
Moisture Content: 32% +/- 2%

The acceptable lengths are 13cm and above

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TK VANILLA

TK beans are widely used in gourmet and confectionary industries and are brownish in colour with Fat and Flexible aspects.

Vanillin Content: around 1.5%
Moisture Content: 30% +/- 2%

Acceptable lengths are 12-13cm or 14cm+

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RED VANILLA EU TYPE (NFR/EUR)

Red Beans with Sweet Smell and Floral Fragrance with powerful cocoa note is widely used and accepted in European market and used for extraction or oleoresin for food industries.

Vanillin Content: around 1.5%+
Moisture Content: 25% +/- 2%

The acceptable length is 12-13cm or 14cm+

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RED VANILLA US TYPE (NFR/US)

Red Beans with Sweet Smell and Floral Fragrance with powerful cocoa note is widely used and accepted in North American market and used for extraction or oleoresin for food industries.

Vanillin Content: around 1.5%+
Moisture Content: 18 to 22% +/- 2%

The acceptable length is 12-13cm or 14cm+

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VANILLA CUTS

Vanilla CUTS comes from Short beans less then 10cm and fold up during sun drying. These cuts are packed in bulk for shipment.
It has sweet smell with floral fragrance and is widely used for extraction or oleoresin for food industries like Soft Drinks, Ice creams, biscuits and dairy products.

Vanillin Content: 0.5% and Above +/- 0.1%
Moisture Content: 16 % +/- 2%

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DIFFERENT PACKING OPTIONS

Tin Box with Wax Paper inside
5kg Greasy paper film bootee with natural raffia or nylon Strings packed in 25 kg cardboard boxes

We do not offer Vacuum packing in any of our Vanilla exports.
In order to conserve Vanilla for the optimum time period, please store the beans under the shelter of the sun with temperature between 18°C TO 22°C

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CINNAMON

Besides Sri Lanka, Madagascar is one of only a few countries where Ceylon cinnamon or so-called True cinnamon grows in abundance. Madagascar cinnamons have a mild, subtle, citrusy and zesty taste, which is ideal to enhance deserts, for example in vanilla cinnamon rolls, muffins, sweet crepes, apple pie....

The slightly sweet taste of Madagascar cinnamon makes it an excellent addition to tea and topping on cappuccinos combined with some cacao powder. Madagascar cinnamon alike is sometimes referred to as "Gourmet Cinnamon".

Cinnamon is used in a variety of traditional medicines and has several health benefits, as well as negative side effects if taken in large doses. However, Madagascar cinnamon contains very low amounts of coumarin in comparison to Cassia cinnamon. Coumarin is a slightly toxic substance, which should be avoided if taking cinnamon regularly as a health supplement. Madagascar cinnamon contains at least 250 times less coumarin than its Cassia cinnamon counterpart which grows in Asia.

In addition to various health benefits, cinnamon is known to control blood sugar levels which can help prevent diabetes. The spice is reportedly even effective against Alzheimer.

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CRILLO COCOA

In Spanish, Criollo means 'of local origin'. This is a very high quality cocoa bean and is very aromatic and lacks bitterness. The Criollo is used in luxury chocolate but rarely alone since it is very scarce and expensive. Becoming less and less available. It is grown in South American continent and Madagascar and it represents less than 3% of the world's cocoa production. We are very lucky to have hard working farmers and experts to grow and expand this cocoa type.

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BAIE ROSE

We produce and offer class 1 to class 3 Baie Rose as per the customer requirements.

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CLOVES

Madagascar cloves are graded into three classifications depending on harvest, processing and intended use:

1. CG1 - "Handpick", brown-reddish clove buds with less than 10% moisture, with minimum headless cloves and free from admixture and baby cloves.
2. CG2 - "Prima", brown-reddish with less than 11% moisture and 0.5% admixture and few headless and baby cloves.
3. CG3 - "Courant" (ordinary), brown-reddish, with less than 10% moisture and less than 3% admixture and baby cloves.

While CG1 is ideal for gourmet use, CG2 is still good for culinary use. CG3 is typically exported to Indonesia for use in clove cigarettes.

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