All Product Documents

Hi Guest user,

You must log in to View it.

you can view and download documentation, see detailed product information, request for samples, and chat with our experts.

Product Type:

Raw Material/Extract
Product Category:

Organics
Product Sub Category:

Herbs-Spices-Seasonings
Product Mix Category:

Organic RM powders
Package Type:

25.00Kg

Product Data

Main Producing Countries	India, Indonesia, Mexico, Papua New Guinea and Uganda
Product Use

Production & Sourcing

Vanilla is a type of orchid plant that is native to Mexico, but is now grown in several countries around the world, including Madagascar, Indonesia, and Tahiti. The production of vanilla involves a labor-intensive process that requires a lot of attention and care. The vanilla orchid flowers only bloom for a short period of time, usually about one day, and need to be hand-pollinated in order to produce the vanilla beans.

After harvesting, vanilla undergoes a meticulous washing process to remove any dirt and impurities. Following this, the vanilla beans are typically subjected to a curing process, which involves several stages: killing, sweating, drying, and conditioning. The killing stage usually involves blanching the beans in hot water, which stops their growth and initiates the enzymatic reactions necessary for flavor development.

Next, during the sweating stage, the beans are kept in a humid environment to encourage the enzymatic reactions that produce vanillin, the compound responsible for vanilla's characteristic aroma and flavor. The beans are then air-dried or sun-dried, ensuring they retain their flavor and aromatic properties. Once dried, the vanilla beans undergo a conditioning phase, where they are stored in closed containers for several months to allow their flavor to mature and develop fully.

After the curing process, the vanilla beans can be further processed by grinding into a fine powder or packaged in whole bean form. This dried vanilla or vanilla powder is then carefully packaged to prevent moisture absorption and maintain freshness, ensuring that the vanilla retains its quality, flavor, and aromatic properties from harvest to table.

In terms of sourcing, Madagascar is the largest producer of vanilla, accounting for around 80% of the world's vanilla supply. Indonesia and Tahiti also produce smaller amounts of vanilla. Vanilla is also grown in smaller quantities in other countries like Mexico, India, and Uganda.

Application

Functionality

Benefits

Use In Manufacturing

Harvest Time

Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.

Nutrition Facts

Serving Size: 100g

Calories
per serving 286

Amount/serving		% Daily Value*
Total Fat 2.1g		3.08%
	Saturated Fat 0.9g	0.00%
	Trans Fat 0g	%
Cholesterol 0mg		0.00%
Sodium 9mg		0.38%
Total Carbohydrate 66.7g		22.00%
	Dietary Fiber 50g	178.50%
	Total Sugars 16.7g	%
	Includes 0g Added Sugars	0.00%
Protein 0.1g		0.00%

Vitamin D 0mcg		0.00%
Calcium 666.7mg		51.23%
Iron 2.7mg		11.11%
Potassium 148mg		3.15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Hi Guest user,

You must log in to View it.

you can view and download documentation, see detailed product information, request for samples, and chat with our experts.

Biological source: Vanilla planifolia

Shelf Life: 24months

Plant part used: Bean

Country Of Origin: China

Items	Specification	Test Methods
Physical Analysis
Description	Powder	Organoleptic
Color	Off white	Organoleptic
Odor	Characteristic	Organoleptic
Taste	Characteristic	Organoleptic
Mesh size	NLT 95% Passes through #80 mesh	USP<786>
Loss on drying	NMT 10.0% w/w	USP<731>
Sulphated Ash	NMT 5 %	USP
Total Heavy Metals	NMT 10 ppm	USP<231>
Lead	NMT 2 ppm	USP<232>
Arsenic	NMT 1 ppm	USP<232>
Mercury	NMT 0.5 ppm	USP<232>
Cadmium	NMT 0.5 ppm	USP<232>
Microbiology Test
Total Plate Count	NMT 100,000 cfu/g	USP<61>
Yeast & Mold	NMT 1000 cfu/g	USP<61>
E. Coli	Negative	USP<62>
Salmonella	Negative	USP<62>