Kerala Vanilla Beans — 3 Beans

Indian Vanilla Beans — Gourmet Grade AAA+
Single-Origin | Traditionally Cured |

Not all vanilla is commodity vanilla.

At Farmgrade, we source our vanilla from a single high-altitude plantation in the mist-covered hills of Idukki, Kerala — one of India’s finest terroirs for Vanilla planifolia, the prized Bourbon vanilla species known for its deep, creamy aroma and naturally rich vanillin profile.

Grown under dense tropical shade at elevation, each orchid is hand-pollinated, each pod is harvested only at peak maturity, and every bean is traditionally cured over several months through the classic sweat–dry–condition process. No accelerated curing. No artificial enhancement. No flavouring oils. Just patient craftsmanship.

The result is a vanilla bean with remarkable depth — warm, floral, creamy, faintly spiced, with notes of cacao, dried fruit, caramel and soft woody sweetness. Rich enough for fine pâtisserie, yet elegant enough for delicate desserts.

Our Gourmet AAA+ pods are long, plump, glossy and exceptionally supple, with a naturally high moisture content. Split one open and the interior is dense with aromatic vanilla caviar — the tiny black seeds prized by pastry chefs and artisanal bakers.

Unlike mass-market vanilla that often spends months moving through export chains and storage warehouses, our beans are packed closer to origin for superior freshness, aroma retention and oil content.

This is vanilla in its purest form — single-origin, carefully cured, and selected for people who genuinely care about flavour.

What Makes FarmGrade Vanilla Different

• Single-farm origin from Idukki, Kerala
• Premium Vanilla planifolia (Bourbon vanilla)
• Traditionally cured for full flavour development
• Gourmet AAA+ grade pods
• High-moisture, pliable beans rich in natural vanillin
• No blending, additives, flavour coating or treatment
• Packed in small batches for freshness
• Selected specifically for fine baking, desserts and artisanal use

In the Box

• Whole Vanilla pods
• Net weight: 10g - 500g
• Pod length: 17–18 cm
• Grade: Gourmet AAA+ (Grade A)
• Variety: Vanilla planifolia (Bourbon vanilla)
• Single-origin | Single-farm | Single-batch

Storage

Store sealed in a cool, dark place.
Best enjoyed within 18 months unopened, and within 12 months after opening for peak aroma and complexity.

HOW TO USE :

1. Classic Vanilla Bean Crème Anglaise

A foundational French vanilla sauce used in plated desserts, pastries and ice cream bases.

Ingredients

• 500 ml full-fat milk
• 1 vanilla bean from Farmgrade
• 5 egg yolks
• 100 g caster sugar

Method

1. Split the vanilla bean lengthwise and scrape out the seeds.
2. Add both seeds and pod to the milk. Heat gently until steaming.
3. Cover and let infuse for 20 minutes.
4. Whisk egg yolks and sugar until pale.
5. Slowly pour warm milk into the yolks while whisking.
6. Return to low heat and stir continuously until the sauce lightly coats the back of a spoon (around 82–84°C).
7. Strain and chill.

Use With

• Brownies
• Apple tart
• Bread pudding
• Sticky toffee pudding
• Fresh berries

2. Real Vanilla Bean Whipped Ganache

A decadent frosting/filling for cakes, tarts and choux pastries.

Ingredients

• 250 ml fresh cream
• 120 g white chocolate
• 1 vanilla bean from Farmgrade

Method

1. Split and scrape the vanilla bean.
2. Heat cream with seeds and pod for 10 minutes on very low heat.
3. Remove pod and pour hot cream over chopped white chocolate.
4. Mix until smooth.
5. Refrigerate 6–8 hours.
6. Whip lightly until silky and pipeable.

Perfect For

• Choux au craquelin
• Vanilla tartlets
• Layer cakes
• Mille-feuille
• Macaron fillings

3. Vanilla Bean Sugar

One of the easiest and most versatile bakery ingredients.

Ingredients

• 500 g caster sugar
• 1 used or fresh vanilla bean from Farmgrade

Method

1. Place sugar in an airtight glass jar.
2. Split the vanilla bean and bury it inside the sugar.
3. Seal and leave for 1–2 weeks. Shake occasionally.

Use For

• Coffee
• Cookies
• Doughnuts
• Butter cookies
• French toast
• Pastry finishing sugar

The longer it sits, the deeper the aroma becomes.

4. Gourmet Vanilla Bean Ice Cream

A classic French-style vanilla ice cream with deep natural aroma and exceptional flavour depth

Ingredients

• 500 ml full-fat milk
• 250 ml cream
• 1 vanilla bean from Farmgrade
• 5 egg yolks
• 120 g sugar

Method

1. Split and scrape the vanilla bean.
2. Heat milk, cream, seeds and pod gently for 15 minutes.
3. Whisk yolks and sugar separately.
4. Slowly combine warm milk mixture into yolks.
5. Cook gently until thickened slightly.
6. Chill completely.
7. Churn in an ice cream machine or freeze while stirring every 30–45 minutes for 3–4 hours.

Pairs Beautifully With

• Salted caramel
• Warm brownies
• Espresso
• Berry compote
• Dark chocolate desserts

Best within: 12 months