Knowledge Centre
Frequently Asked Questions
Everything you need to know about Indonesian vanilla — from farm to kitchen.
Vanillature sells Sumatra Planifolia Grade A, Sumatra Planifolia Grade B, Papua Planifolia Grade A, Papua Tahitian Grade A and B, and Crystal Vanilla beans. We also offer Vanilla Paste (Planifolia and Tahitian), Ground Vanilla Powder, and Vanilla Extract Planifolia.
Vanilla planifolia is the world’s most used vanilla species — warm, woody, sweet, creamy with chocolate and mocha undertones. Vanilla tahitensis produces a lighter, floral and fruity aroma with anise and cherry notes. Planifolia suits classic baking; Tahitian is preferred by fine pastry chefs and gelato producers.
Grade A beans are plump, moist and oily (30–35% moisture) — ideal when appearance and direct flavour matter; vanillin above 2.0%. Grade B beans are drier (15–25% moisture) with lower vanillin content (above 1.0%) — preferred for extract making because alcohol draws out oil-borne flavour compounds, not moisture, making Grade B efficient and cost-effective for extraction.
Crystal Vanilla beans develop natural white vanillin crystals on their exterior during slow, careful drying. These crystals are pure vanillin — the highest concentration of flavour compound found in any vanilla bean. Genuinely rare and sought after by professional pastry chefs for extraordinary intensity.
Vanilla paste is a thick blend of vanilla extract, visible vanilla seeds (caviar), and a natural thickener — ideal for ice cream and custard where visible seeds matter. Vanilla extract is a clear liquid without visible seeds — better for recipes where appearance or liquid content needs to be controlled. One teaspoon of paste equals one teaspoon of extract in flavour.
Vanilla powder is finely ground dried vanilla beans — no liquid, no alcohol. It works in dry applications and suits alcohol-free cooking. Vanilla extract is an alcohol-based liquid infusion — widely used in baking because it disperses evenly through batters.
Vanillature sources primarily from North Sumatra — our main region where Planifolia beans grow at 680 metres elevation in volcanic soil. We also source Papua Planifolia and Tahitian beans from Papua Island as an additional product line. All beans are hand pollinated by our network of over 500 local farmers.
Vanillin is the primary flavour compound in vanilla beans. Our Sumatra Planifolia tests above 2.0% vanillin, with our best Sumatra harvests exceeding 2.5% — compared to an industry average of 1.5–2%. Higher vanillin means richer, more persistent flavour through cooking, freezing, and extended shelf life.
Traditional sun curing over a minimum of 6 months — blanching, sweating, slow sun drying on raised racks, then a final conditioning period. We do not use industrial heat drying or chemical treatments that strip flavour complexity.
Vanilla orchids cannot self-pollinate. Each flower must be pollinated by hand within 24 hours of blooming. This is why vanilla is one of the most labour-intensive crops in the world — every bean was individually created by a farmer’s hands.
FDA registration (US import), REX EU certification (EU import), Certificate of Origin, and Phytosanitary certificate. All documentation included with wholesale export shipments.
All partner farms use organic, pesticide-free cultivation — natural fertilisation, hand pollination, and traditional sun curing without chemical accelerants. Contact winny@vanillature.com for certification documentation details.
Indonesia is one of the world’s top vanilla producers. Our Sumatra Planifolia benefits from high-altitude volcanic soil giving exceptionally high vanillin content. Papua Tahitian beans are among the most sought-after Tahitian variety globally — a species not commercially grown in Madagascar.
Madagascar vanilla is known for classic, sweet, creamy flavour. Indonesian Sumatra Planifolia has a deeper, more complex profile — woody, chocolatey, mocha notes from volcanic growing conditions. Indonesian Tahitian beans are a separate species (Tahitensis) not grown in Madagascar, with a unique floral, fruity character.
Vanilla caviar refers to the tiny black seeds inside the pod — the most flavour-intense part of the bean. High caviar content indicates a well-grown, fully matured bean. Vanillature beans are specifically noted for their exceptional caviar content.
Place the bean flat on a cutting board. Use a sharp paring knife to slice lengthwise down the centre. Open the bean flat and use the back of the knife to scrape the seeds from each half. Add scraped caviar directly to your recipe. The empty pod can be added to sugar, cream, or milk to infuse further.
Use Grade B beans — lower vanillin than Grade A but the professional choice for extraction. Ratio: 10 g of beans per 100 ml of alcohol at minimum 30% ABV (vodka, bourbon, or rum) — measure by weight, not bean count, as beans range from 2 to 5 g each. Split beans, place in a glass jar, seal and store in a cool dark place for minimum 8 weeks, shaking weekly. Deepens over months.
Guide: 1 whole bean ≈ 1 teaspoon extract. Ice cream (1 litre): 1–2 beans. Crème brûlée (4 servings): 1 bean. Vanilla cake: 1 bean or 1–2 tsp extract. Vanilla sugar (500g): 1–2 beans in the jar for 1–2 weeks.
Grade A whole beans — split and steep in warm cream, then strain before churning. Vanilla paste for visible seeds. Grade B beans infused into the cream base for volume production at lower cost. Sumatra Planifolia gives classic rich ice cream; Papua Tahitian gives a lighter, floral gelato profile.
Sumatra Grade A Planifolia — warm, deep vanilla holds beautifully in cream during baking with characteristic black speckling from the caviar. Papua Tahitian Grade A for a lighter, more floral result.
Papua Tahitian Grade A — its delicate floral character complements rather than overpowers the almond base. Sumatra Grade A for a richer, more pronounced vanilla macaron.
Yes. Split a Sumatra Planifolia bean and add to ground coffee before brewing for subtle vanilla warmth. Steep a split bean in warm milk for 10 minutes for vanilla lattes. Vanilla paste blended into steamed milk creates a rich latte base.
Yes — vanilla pairs beautifully with scallops, lobster, white fish, sweet potato, and game meat. Steep a Sumatra Planifolia bean in cream sauce for warm aromatic depth. Use sparingly — half a bean per litre of sauce is usually sufficient.
Airtight container or glass jar at room temperature, away from sunlight, heat and moisture. Ideal temperature: 15–20°C. Do not refrigerate — cold and humidity dry beans out and can encourage mould. Properly stored Grade A beans maintain peak quality for 12–24 months.
White powder or crystals are vanillin crystals — pure flavour compound that has migrated to the surface. Not mould, not harmful. A sign of exceptionally high vanillin content. Use as-is for extra flavour, or gently brush off.
Yes. To rehydrate: wrap in a barely damp paper towel and place in a sealed bag for 12–24 hours at room temperature. Do not submerge in water. Rehydrated beans will be pliable enough to split and use.
Vanilla beans do not expire like perishable food. Grade A beans maintain peak quality for 12–24 months when properly stored. After this they become drier and less fragrant but remain safe to use for extract making.
No common allergens (no gluten, nuts, dairy, or soy) in vanilla beans, powder, or paste. Vanilla extract is alcohol-based — use paste or powder if alcohol-sensitive. Contact winny@vanillature.com for specific allergen documentation.
Yes — USA, EU, Australia, UK, Canada, Singapore, Japan, and worldwide. All shipments include FDA registration, REX EU certificate, Certificate of Origin, and Phytosanitary certificate.
USA: 7–14 business days. Europe: 10–18 business days. Australia: 10–16 business days. Express shipping available at checkout. Tracking provided for all orders.
Free shipping on orders of $25 or more applies to the USA and Indonesia. For shipping to all other countries, please contact us for a shipping quote — reach us on WhatsApp or email winny@vanillature.com.
Yes. Tracking information is sent by email once your order is dispatched. Use the tracking number on the carrier’s website to monitor progress.
PayPal and major credit cards. Wholesale orders may have alternative payment arrangements — contact winny@vanillature.com.
Free shipping on orders of $25 or more for USA and Indonesia. For USA orders below $25, a flat rate of $3.95 applies. For shipping to all other countries, please contact us for a quote via WhatsApp or winny@vanillature.com.
We accept PayPal for online payments. You can also pay with Visa and Mastercard securely through PayPal — no PayPal account required to use your card.
Standard delivery typically takes 3–6 business days from dispatch. International orders may vary depending on your location and local customs processing. Tracking information is emailed once your order is shipped.
Your data is fully confidential. All transactions on vanillature.com are processed through secure, encrypted connections. We do not store payment details on our servers — all payments are handled securely through PayPal. Your personal information is never shared with third parties.
Once your order is successfully placed, you will receive a confirmation email. We then carefully pack your beans the same day and dispatch them on the next business day. You will receive a shipping confirmation with your tracking number once your order is on its way.
Yes. Your invoice is available in your order history when you log into your Vanillature account. You can download or print it at any time. If you need a formal invoice for business purposes, contact us at winny@vanillature.com and we will send one directly.
Contact winny@vanillature.com within 14 days of receiving your order if not satisfied. We are committed to customer satisfaction and will resolve any quality issues promptly.
Yes — for bakeries, ice cream producers, pastry chefs, F&B manufacturers, cafes, ingredient distributors, and resellers. Contact vanillature.com/wholesale-partner or winny@vanillature.com.
MOQs vary by product. We work with businesses of all sizes. Contact vanillature.com/wholesale-partner to discuss the right pricing tier for your volume requirements.
All wholesale export shipments include: FDA registration certificate, REX EU certificate (for EU shipments), Certificate of Origin, Phytosanitary certificate, commercial invoice, and packing list.
Yes — we actively seek wholesale partners worldwide, particularly in the USA, Europe, and Australia. Contact vanillature.com/wholesale-partner with your business details and distribution reach.
Contact winny@vanillature.com directly to discuss private label and custom packaging options for volume orders.
Vanillature was founded in 2020 by Winny Palcic and her three siblings in Indonesia — to source directly from farmers, pay above-market prices, and sell premium Indonesian vanilla to the world without middlemen.
Over 500 smallholder farmers primarily across Sumatra, Indonesia, plus our own vanilla plantations. All farming partners receive fair wages above commodity market rates.
Yes — fair trade is central to our founding mission. We pay farmers above commodity market rates to provide stable, dignified income for our Sumatra farming communities.
Organic, pesticide-free cultivation across all partner farms. Traditional sun curing over industrial processing. Support for smallholder farmers over industrial plantations. Rooftop-based processing facilities to prevent ground-level contamination.
Instagram: @vanillature — Facebook: facebook.com/Vanillature
Email: winny@vanillature.com — Phone: +1 (310) 994-8691 — Contact form — Wholesale enquiries. We respond within 1–2 business days.
Do Vanillature vanilla beans arrive mould-free?
Yes — Vanillature offers a Mould-Free Arrival Guarantee: If vanilla beans arrive with mould in intact, unopened vacuum packaging, Vanillature replaces the affected quantity.
This is possible because mould is aerobic — it requires oxygen to grow. Vacuum sealing removes the oxygen from the pack, which is why vanilla beans at 30–35% gourmet moisture can be shipped safely and without mould risk while the seal remains intact.
Exclusion: Storage conditions after the seal is broken. Once the seal is broken, proper storage practices apply — see our after-opening guidance below.
How are Vanillature vanilla beans packaged for export?
Vanillature vanilla beans are packaged using Vacuum sealed. Locks moisture at the packed specification and removes the oxygen that mould requires, so 30-35% moisture carries no mould risk while the seal is intact
Shelf life: 2 years from the date of packing (not date of harvest), in unopened vacuum packaging, room temperature, away from direct light and heat sources.
Why do Vanillature gourmet beans have higher moisture than some suppliers?
30–35% moisture is the gourmet specification for Grade A vanilla beans. At this moisture level the beans are supple, split cleanly along the pod wall, and release their seeds and aroma most effectively. The higher moisture also means a stronger, more immediate scent when the pack is first opened.
Some suppliers ship drier beans (below 25% moisture) because lower moisture simplifies storage. Vanillature ships at the gourmet specification and uses vacuum sealing to make it safe: because mould is aerobic, removing oxygen eliminates the risk even at higher moisture while the seal is intact.
Our Mould-Free Arrival Guarantee covers any mould that appears in intact, unopened vacuum packaging — we replace the affected quantity.
How should I store vanilla beans after opening the vacuum pack?
Container: Airtight glass jar. Vacuum reseal if equipment is available.
Daily burping: If the pack cannot be resealed under vacuum, open the jar briefly once a day. Gourmet beans at 30-35% moisture release water vapour into the headspace; without a daily release that vapour condenses on the bean surface and creates mould risk. This practice is known as burping.
Arrangement: Lay beans loosely with space between them. Do not pack densely or in a deep pile — air cannot circulate and humidity is trapped at contact points, which is where mould starts.
Temperature: Room temperature, away from direct light and heat sources.
Moisture trade-off: Every time the jar is opened, water vapour leaves. Moisture declines gradually — beans become drier and firmer over time. Burping prevents mould but costs moisture. Use opened beans within a reasonable period rather than storing long-term.
Best practice: Open only the quantity you will use. Beans in unopened vacuum packs hold their moisture indefinitely within shelf life and need no daily maintenance.
Should vanilla beans be refrigerated?
No. Do not refrigerate. Condensation on cold beans is the most common cause of mould after opening.
The correct storage environment after opening is: room temperature, in an airtight glass jar, opened briefly once a day to release water vapour (burping) if you cannot reseal under vacuum. Keep beans loosely arranged with space between them.
What is the shelf life of Vanillature vanilla beans?
In unopened vacuum packaging: 2 years from the date of packing (not date of harvest), in unopened vacuum packaging, room temperature, away from direct light and heat sources.
After opening, no fixed duration is published — shelf life after opening depends on how well the beans are stored. Follow the after-opening guidance: airtight glass jar, room temperature, brief daily burp to release moisture vapour, beans laid loosely. Use opened beans within a reasonable period rather than storing long-term.