How do I store vanilla beans?

If it is your first time using real vanilla beans or you have been doing it for years, there are always a few things to consider. Vanilla should always be stored in an airtight resalable container wrapped in heavy food grade wax paper and tightly sealed in a jar or zip lock bag. If you have your own food sealer these work great. Never store your vanilla beans in the refrigerator as this can both dry out the bean and add additional moisture promote a specific type of mold that only grows on vanilla. Ideal storage for vanilla beans is cool, dry and dark places, such as a panty or spice cupboard.

How do I make vanilla extract and what type of vanilla bean should I use? Is it better to purchase vanilla beans by weight or by count?

how to make vanilla extract: •Select an alcohol such as vodka, rum, bourbon, or brandy that is 70 proof. For every liter of Alcohol, you will need 3.34 ounces of Vanilla beans split, scrapped and cut. Place ingredients in airtight container. Shake vigorously and continue to do so once or twice a week for 90 days. Like all agricultural commodities, vanillas true value is its weight and not count per pound. When purchasing vanilla by weight, some users may not receive the amount of vanilla beans they are expecting.If you are specifically looking for a certain count of vanilla beans, we highly encourage users to purchase vanilla beans by the each.If you are looking for the most value, purchasing vanilla by weight is the best bet.

I want to use fresh vanilla bean instead of an extract with alcohol in my recipes. How do I know how much vanilla bean to use?

Here is a tough question. On average one vanilla bean is equal to 1-2 teaspoons vanilla extract. It should be noted that in some recipes vanilla extract or vanilla powder may work better than the actually bean. Items we think extract works better in are things like cake batter, cookies etc. Vanilla bean powder also works well in these recipes and distributes nice and evenly. Fresh vanilla beans are great but we really do like to pick and choose how and what we use our vanilla beans. Vanilla extract tends to have a more forward flavor and vanilla bean is a bit more subtle and suggestive rather than a near as direct as vanilla extract.

What grade of Vanilla bean should I use, A grade vanilla beans or B grade vanilla beans?

This question is up for debate so here is our humble opinion on the subject matter. Both grade A and grade B vanilla beans work great. They both have advantages and disadvantages. The comparison can be thought of as fresh herbs with a soup or sauce versus dried herbs in your broth or soup. Grade A vanilla beans are traditionally higher in moisture which can be a disadvantage (you can potentially offset this simply by changing your ratio of water to account for the on average seven percentage points between a grade A vanilla bean and a grade b vanilla bean). Grade A vanilla is also usually higher in vanillin, so while you may get more beans per pound with a grade B vanilla bean what is the actually quality. Grade A vanilla beans will al

I just purchased some of your saffron, how do I best use it?

We learned this from a Persian friend years ago during talks of the saffron plant and the wonderful both sweet and savory uses of this beautiful spice. When using Persian Sargol Saffron, slightly grind the saffron with mortar and pestle and add to steeping liquid, base or broth. Let stand for a minimum of 10 minutes or overnight for optimal results. Saffron will give of a beautiful golden hue that we finds goes well in our morning glass of almond milk. Saffron is also said to ward off depression.

Why is Ceylon cinnamon more expensive than the cinnamon I already use and labeled as Siagon cinnamon?

Celyon cinnamon is known as true cinnamon for a number of reasons. From a medicanal standpoint Ceylon is highly prized for various properties and characteristics known for controlling blood sugar levels. Ceylon cinnamon is also more delicate, sweet with subtle notes of clove. It can also be easily broken. Cassia or Saigon cinnamon is harsher, thick barked and not easily broken. It is also known to carry high levels of Coumarin German FDA has recommend not consuming large quantities of the Saigon or Cassia cinnamon. Try Ceylon cinnamon for yourself and you will see the difference.

Why is saffron so expensive?

Saffron is so expensive because it is the worlds most laborious spice. The saffron flower Crocus sativa, or saffron crocus, flowers once every fall. Each flower has three tiny little threads known as filaments or stigmas in the center that make up different grades of saffron. When you buy saffron from us you are getting, ISO Grade I rated saffron with a 259.3 coloring strength. When buying saffron you really are getting what you pay for be weary of saffron that seems to cheap.

What is the difference between Vanilla Tahitensis, Vanilla Planifolia, Bourbon Vanilla and Tahitian Vanilla?

This is a great question but where do we start. Vanilla Planifolia, also known as Bourbon Vanilla is species of the vanilla orchid native to Mexico and Central America. Vanilla Planifolia is the most common vanilla grown around the world and made famous by Madagascar who have long been known to produce good quality beans with high vanillin content. Vanilla Tahitensis, also mistakenly referred to as Tahitian Vanilla is another variety of the vanilla plant that is a cross between Vanilla Planifolia and Vanilla Odorata. The broad based term of calling all Vanilla Tahitensis Tahitian Vanilla is most likely due to the highly prized and desired true Vanilla Tahitensis produce in Tahiti. Vanilla from Tahiti is some of the rarest vanilla.

I have had an issue with my order

We are sorry to hear you have had an issue with your purchase. Please note that most of our products are agricultural in nature and things can happen in the complex shipping, storing and receiving process that we are unaware of. If this is the case, please take a moment to contact us before leaving a review as we are more than happy to help should a buyer kindly take a moment to communicate an issue. When sending us a message, please be professional and state what the issue is, your order id number, any relevant pictures if you have them and we will be more than happy to research your issue and provide a resolution.

I notice a white growth that resembles mold on my vanilla beans?

Do not panic. Vanilla is an agricultural product that can be prone to mold for many various reasons such as fluctuation in temperature, humidity, improper storage etc. The average moisture content of a gourmet vanilla bean is 30-35 percent. This itself plays a role in the potential instability of the product. This being said if mold does happen within a reasonable time frame (0-30 days of receiving your product) please simply send us a message and we will be more than happy to replace or refund your order of product that is directly affected. If at any point in time mold is notice remove affected bean so other beans are not affected and place in clean storage medium.

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Green Cardamom Pods | Whole Spice For Cooking and Baking

Name: Green Cardamom Pods | Whole Spice For Cooking and Baking
Brand: Slofoodgroup
SKU: 1133811775
Price: 8.79 USD
Availability: InStock
Rating: 4.8 (57 reviews)

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Arrives soon! Get it by Sep 15-19 if you order today

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Highlights

Made by Slofoodgroup
Materials: Whole Cardamom

Green cardamom pods originate from plants that are indigenous to the southeastern parts of Asia and India. Over time, this delicate spice made its way to the West but is often still underutilized in cooking.
However, cooking with unfamiliar spices is the ideal way to sample global flavors. Using the green cardamom pod in cooking is also an excellent reason to access your sense of adventure by trying something new. But what are green cardamom pods, what do they taste like, and are there any substitutes? Here’s where you can learn about this uniquely flavored spice and how to add flavor to simple meals.

Cardamom origins

Green cardamom grows lusciously in higher altitudes, so it is a popular crop in the mountainous regions of Indonesia, Vietnam, China, Laos, and India. However, this crop has long been grown in Guatemala since being brought to this country by the Germans in the early twentieth century.

Like Arabica coffee, green cardamom plants thrive in mountainous regions, so Guatemala is a significant exporter of both products. However, despite cardamom thriving in this country, Guatemalans do not use this spice much.

What is a green cardamom pod?

Green cardamom pods grow on trees that reach approximately 10 feet in height. Each tree sports large leaves and white flowers with yellow edges and blue stripes. Once the flowers bear fruit, you get the green cardamom pod. The green cardamom pod has a pale green color with an unusual shape. Each pod is a combination of a triangular outer shell containing seed clusters arranged in a spindle shape, containing anywhere from eight to 16 seeds with a brownish hue. The shell is quite tough but reasonably easy to crush for use in cooking, or you can add it whole to the pot. Some cooks prefer to lightly roast the pods before adding them to a dish, but they are just as tasty in their original dried form.
Differences between green and black cardamom pods

Cardamom does indeed come in more than one variety. In fact, there are two primary varieties of this spice---black and green. Additional cardamom pod types include the yellow and white sub-varieties. However, green cardamom is the spice that you will typically find in local stores. This spice is the one most commonly found in the West and most likely comes from Guatemala. When this variety (Elettaria cardamomum) is bleached, the white cardamom has a bland flavor. White cardamom also grows better in warmer, sub-tropical climates than the green and black cardamom, which thrive in cooler temperatures.

The other cardamom type is black (Amomum subulatum) or Nepal cardamom. Black cardamom pods also go by the name of longer, brown, larger, or greater cardamom.

Flavor expectations

Cardamom shares similar characteristics to the ginger and turmeric species, of which it is a family member. Despite this connection, the cardamom flavor is unlike either of these spices. Green cardamom has a uniquely strong flavor and aroma. Some people describe it as having a taste that is similar to menthol, pine, or fruits. Likewise, black cardamom has a flavor similar to camphor with smoky undertones. Black cardamom further emits a cooling effect like that of mint.
While you can use the green cardamom as whole pods or seeds, only the black cardamom seeds are suitable for cooking. The taste of both these cardamom varieties is quite intense so use them sparingly in cooking to avoid an unpleasant acid flavor.

Don't have cardamom spice in the kitchen cupboard? No problem! You can substitute this distinctively flavored spice with either nutmeg or cinnamon.

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Ships from: Sarasota, FL

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