1 - vanilla Black Premium and Gourmet (Vanilla of Mouth) / BLACK VANILLA 
It is par excellence the vanilla of Mouth.

premium vanilla

vanilla gourmet

More the length of the pods is important, better is the quality. Indeed, the content in vanilline is more important in the pods of big length: 
- Premium quality 17 cm and more 
- quality gourmet 14 cm-16 cm 
The rate of humidity of the black vanilla varies between 25 and 35%. 
 
It is flexible, has a straightforward odor of vanilla and let on the fingers his/her/its brown color. The pod is fleshy. It is easy to split with the help of a pointed knife and one must discover the black seeds inside that one will recover to the bottom of the dish prepared. 
 
The Black Vanilla in pod used in the state is reserved to the domestic kitchen of the desserts, ice and interpose. It also enters in application in the candy, the pastry and the upscale chocolate.

2-  RED VANILLA (for extration)

European Red vanilla

Non cleft red vanilla (13 cm and more)

Cleft red vanilla (13 cm and more)

US Red vanilla

Non cleft red vanilla

Cleft red vanilla

We also distinguish the cleft vanillas (too wall up) of the non cleft vanillas. These two types of vanilla present the characteristic organoleptic and contents in slightly different vanilline that can have an effect on the color and the qualities of the manufactures in which they are used. 
        
 The pods of red vanilla present red nets on their partitions and are less flexible than the black vanillas. Their aroma is afforested more. 
The content in vanilline of the red vanilla varies between 1 and 2,4% according to the length of the pods and the quality of the preparation. The content in water varies between 15 and 22%. 
These vanillas serve to manufacture the natural powder or excerpts natural of vanilla or oleoresin, destined to the industrial aromatization (sodas, dairy products, ices, cookies…) 
Vanillas transformed in dye or brewings are reserved to the fine Perfume shop.

3 - short and Cuts

DERIVATIVE OF VANILLA 
The STOI can also provide the powder of natural vanilla and the excerpt natural of vanilla


Powder of vanilla


Excerpt of vanilla

N.B: The icing is the pure natural vanilline that appears on the extremities of the pods as crystals very ends. This icing forms itself in particular conditions of storage, of humidity of the pods and quality of the preparation. 
This icing can be confounded to wrong with mildew. This one appears on the extremities of the pods or to the level of the string that keeps the boots of vanilla. Its fluffy aspect is very different from the crystals of vanillin.

.