TK black
Product Details
Botanical Name: Vanilla planifolia
Origin: Madagascar
Grade: TK
Form: Whole Vanilla Beans
Colour: Chocolate Brown to Light Brown
Flavour: Sweet, Floral, Chocolatey
Treatment: Natural, No Chemical Treatment
Main Compound: Vanillin
Intended Use: Flavouring & Food Products
Technical Specifications
Bean Length: 18–20 cm
Vanillin Content (Dry Matter): 1.20–2.70%
Moisture Content: 32–34%
Foreign Matter: 0–2%Our TK Grade vanilla beans have a stated shelf life of over three years when kept airtight and sealed.
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Store in a cool, dry place away from direct sunlight.
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Before opening, inspect the original packaging for damage or air exposure.
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Once opened, keep the beans in a closed container.
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Maintain a constant room temperature between 15–25°C.
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Avoid temperature fluctuations and proximity to heat or cold sources.
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Avoid frequent handling to preserve product condition and prevent excessive drying.
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Understanding Madagascar Bourbon Vanilla
The Vanilla Planifolia Variety
Madagascar Bourbon vanilla comes from Vanilla planifolia, an orchid species cultivated for its aromatic beans. Its characteristic sweet, floral and chocolatey flavour makes it an important ingredient in food and flavouring applications.
Vanillin is one of the principal compounds associated with vanilla's familiar aroma and flavour. Its concentration is one of the parameters used to assess vanilla quality.
From Green Vanilla to Cured Beans
Vanilla beans undergo several stages after harvesting before becoming the dark, aromatic product used in food production.
The processing stages described in our TK Grade product specification include:
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Scalding: Cleaned beans are dipped in water at approximately 70°C.
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Sweating: Beans are kept in insulated containers for 24–48 hours.
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Drying: Beans are sun-dried, followed by shade drying on mesh shelves.
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Conditioning: Beans undergo further preparation and final verification.
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Understanding Vanilla Quality Parameters
Vanilla quality is assessed through several physical and chemical characteristics.
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Vanillin content: Provides an indication of the concentration of a key vanilla flavour compound.
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Moisture: Helps assess the product's condition and storage requirements.
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Appearance: Colour, texture and uniformity are important physical quality indicators.
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Foreign matter: Indicates the presence of unwanted plant material or agricultural debris.
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