Grades of Vanilla Beans
When the curing process has been completed, vanilla beans are graded for quality. Beans are separated according to length, plumpness, color, shape, appearance, and moistness. Better quality beans demand a higher market value.
The qualities, or grades, of vanilla beans are as follows:
Prime
Whole, uniform, fine, fatty, oily pods. Deep, dark, chocolate brown in color. No defects, blemishes, or galls. Pleasant aroma, pliable with good moisture content, about 8 inches in length. The finest of all beans.
1st
Similar in quality and characteristics to Prime grade beans, but slightly less fatty.
2nd
Slightly smaller than Prime and 1st grade, and not as fatty. Dark brown in color with a good aroma. About 6-7 inches in length.
3rd
The pods are not uniform; they are thinner, twisted, and not as pliable as higher grades. The skins tend to be harder with a low moisture content. Reddish-brown in color with numerous galls. Fair aroma; about 5-6 inches in length.
4th
(Ordinary) pods may have numerous galls, are reddish in color, and have no distinguishing characteristics.
Inferior
The lowest category which contains all pods that cannot be classified into one of the above categories. Pods are of varied lengths, are very reddish in color, and are hard and dry with low moisture content.
These six grades of beans are used to classify the Bourbon Madagascar variety. The Mexican grades are very similar to the Bourbon. There are six corresponding grades of "split" beans (beans whose skins have split during the curing process). Manufacturers generally use a mixture of several grades and, sometimes, a variety of bean types when making Pure Vanilla Extract.
Vanilla Categories
Standards have been set by the FDA to classify the various consumer vanilla products. This enables consumers to easily determine exactly what type of vanilla product they are purchasing.
Category 1
Pure Vanilla only. Product must contain extractives directly from the vanilla bean.
Category 2
Vanilla-Vanillin. Products that contain pure vanilla extractives and vanillin. Vanillin is a product derived from certain coniferous trees. Of the many ingredients found in the vanilla bean, it is vanillin that gives pure vanilla its flavor.
Category 3
Imitation Vanilla. The flavoring ingredients in these products are Vanilla and/or Ethyl Vanillin, an artificial product 2 to 3 times stronger than Vanillin. Many other flavoring and aromatic ingredients may be used in this category to produce different flavor tones and concentrations.
These categories can be observed in the spice and ice cream sections of your grocer's shelf:
Category 1
Pure Vanilla Extract
Pure Vanilla Flavor
Vanilla Ice Cream
Category 2
Artificial Vanilla Extract
Artificial Vanilla Flavor
Vanilla Flavored Ice Cream
Category 3
Imitation Vanilla
Imitation Vanilla Extract
Imitation Vanilla Flavored Ice Cream
The alcohol content of the product also determines its labeling. FDA regulations require that Pure Vanilla Extract contain a minimum of 35% alcohol. Products below this percentage are classified as flavors: for example, Pure Vanilla Flavor is a product that contains only pure vanilla extractives but does not meet the minimum alcohol content for an extract. An Imitation Vanilla Extract would contain a minimum alcohol content and flavorings derived from artificial ingredients.
Standards for vanilla are set by the Federal Food and Drug Administration. The only ingredients that can be used to manufacture Pure Vanilla Extract are vanilla beans, alcohol, water, sugar and/or corn syrup, and glycerin, which is used to retain flavor and deepen the color. No other ingredient is allowed in the production of a Pure Vanilla Extract.
While these standards control what can go into a Pure Vanilla Extract, they do not control the quality of the ingredients used. Thus, they do not dictate the grade and origin of the beans which determine the taste and quality of the finished product.
As established by the FDA, a gallon of Single-Fold Pure Vanilla Extract should contain the extractives of 13.35 ounces of beans at no more than 25% moisture content. A Two-Fold Pure Vanilla Extract should contain the extractives of 26.7 ounces of beans, a Three-Fold 40.05 ounces, and so on. After processing, the minimum alcohol content must be 35% and the vanillin content must be .11 grams per 100 ml. Anything less than these standards is labeled and classified as a Pure Vanilla Flavor, not as an extract.
Very often, the extractives of 13.35 ounces of beans per gallon will yield a vanilla content higher than the minimum set by the FDA. Since vanilla beans are the most expensive component, some manufacturers will adulterate this standard either by using fewer beans, or by adding more water and alcohol to the finished product. Thus, they bring the vanillin content down to the bare minimum while still meeting the above standards.
The processing of vanilla begins by putting the beans through a milling machine which chops them into coarse pieces to expose the vanillin contained inside the vanilla pod. Next, the chopped beans are placed in a large stainless steel tank with an alcohol and water solution. This solution, called a menstrum, is continually circulated over the beans, dissolving the vanillin contained in them. Several menstrums are usually needed to remove the vanillin. Some processors may also heat this solution for maximum extraction. Upon completion of this process, the product is drained off and bottled.
Like fine bordeaux wines, champagne cognacs of France, and magnificent sherrys, Pure Vanilla Extract requires slow aging in order to develop a full-bodied character. Chemical changes take place during the aging process allowing for the formation of esters from acids, which develops aromas and aldehydes, thereby producing the full complexity of the extract. These changes first become evident at three weeks after bottling, when the bitterness begins to diminish. Within three months, the changes become even more noticeable in taste and particularly in aroma. When aged over six months, the character and complexity of the extract matures, producing topnote essences with smooth, rich taste.
There is a direct correlation between the length of time and the rate of speed with which the extract is aged. The slower the aging, the better the development of the esters and aldehydes which produce the vanilla's quality of aroma and taste.
Aging, however, is very costly and quite rare. The ingredients (alcohol and vanilla beans) are very expensive, and processors today exclude this integral step altogether. Instead, they ship the extract immediately after bottling, thus foregoing the cost involved in aging and storing.
The tastes of Pure Vanilla Extracts are as varied as that of a common brandy to a fine, aged Cognac. Most people, however, have never really tasted for vanilla quality. The differences can be so dramatic that, once experienced, they will never allow you to settle for ordinary vanilla again. This is one of the reasons why gourmet ice cream shoppes are so particular and demanding in their selection of Pure Vanilla Extract, the base flavor for virtually all ice creams. There are several ways to taste vanilla:
[Milk]
Milk
Add 1 teaspoon of Pure Vanilla Extract to a 6 ounce glass of fresh, cold milk. (If the milk is not fresh, bitterness will be apparent in the tasting.) Thoroughly stir in the vanilla. Slowly sip the mixture while aerating over the tongue to the back of the mouth.
[Ice Cream]
Ice Cream
Pour 1 teaspoon of Pure Vanilla Extract over a scoop of "vanilla ice cream." (Unflavored ice cream would be preferable, but it is not available in grocery stores.) The ice cream should be slightly softened. Spoon up some of the softened ice cream along with the vanilla extract, place in your mouth, and, with the tongue, press it to the back of your mouth to dissolve.
[Sugar]
Sugar Cube
Place several drops of Pure Vanilla Extract on a cube of sugar. Place in the mouth and suck. When doing this test with a pure vanilla versus an imitation, the difference is immediately noticeable.
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