#VanillaUntukDunia
Our MOQ is 1 kg, depending on grade and availability. Larger orders receive better per-kg pricing.
Yes. We offer white-label and private-label options for vanilla beans, vanilla paste, and vanilla extract. MOQs depend on the product and packaging format.
Yes. We offer a paid sample refund program. You pay for the sample first, and once a bulk order is confirmed, the sample cost is deducted from the final invoice.
The number of vanilla beans per kilogram varies by bean length, moisture level, origin, and grade.
In practice, 1 kg typically contains around 180–350 beans. Larger, thicker, high-moisture beans result in fewer beans per kg, while smaller or drier beans result in a higher count.
Planifolia has the classic vanilla profile — creamy, sweet, and higher in vanillin.
Tahitensis is more floral and fruity. The choice depends on the desired flavor profile.
Grade A beans are soft, oily, and best for direct cooking or baking.
Grade B beans are drier and thinner, making them ideal for extract production and more cost-efficient use.
For 18–20 cm Planifolia, it’s usually around 18–25 beans.
Tahitensis may have slightly more pieces because the beans are slimmer.
Vanilla beans don’t truly expire, but peak quality is typically 12–24 months. With proper storage (cool, airtight, and away from sunlight), they can remain usable for years while slowly drying over time.
Those are natural vanillin crystals. They indicate high vanillin content and proper curing. They are not mold and are completely safe
Vanilla caviar is the seeds inside the vanilla bean. It’s used when strong flavor and visible black specks are desired, such as in gelato or pastry cream.
Alcohol-based extract is stronger and more stable for baking.
Non-alcohol extract is smoother and halal-friendly, but less intense in flavor.
It refers to concentration.
1-fold is standard strength, 2-fold is double strength, and 3-fold or higher is typically used for industrial applications like gelato or beverages.
Yes. Both Grade A and Grade B beans can be used to make vanilla extract. Grade B is commonly chosen because it’s more affordable, while Grade A may be preferred if you want a slightly softer or rounder flavor profile.
