Whole cured beans and processed vanilla from our own harvest. Each product lists its HS code, specification and best use.
HS 0905.10.00Vanilla planifolia Andrews
The classic Bourbon-type bean. High vanillin, balsamic and warm, the reference profile for extract, ice cream and chocolate work.
HS 0905.10.00Vanilla tahitensis J.W. Moore
Floral and fruity rather than balsamic. Lower vanillin, more aromatic complexity, the bean pastry chefs and perfumers ask for by name.
HS 1302.19.90Vanilla planifolia Andrews
Extract blended with finely ground seed. Full bean flavour plus the visible black specks that signal real vanilla on the plate.
HS 1302.19.90Vanilla planifolia Andrews
Ethanol-extracted from whole cured beans. The standard extraction route, giving the deepest aromatic carry-through in baking.
HS 1302.19.90Vanilla planifolia Andrews
Water-extracted with no ethanol at any stage. Halal certified, for producers who cannot use alcohol-based flavouring.
HS 2106.90.99Vanilla planifolia Andrews
Fully mature pods carrying a natural frost of crystallised vanillin, givre. Rare, and unmistakable on a plate.
HS 0905.20.00Vanilla planifolia Andrews
Pure scraped seed from ripe pods. The black speck itself, with none of the pod, for finishing and decoration.
HS 0905.20.00Vanilla planifolia Andrews
Dried premium beans milled to a fine powder. For dry blends and any application where added liquid is a problem.
HS 2106.90.00Vanilla planifolia Andrews
A formulated flavouring built on pure vanilla, made for cost-sensitive volume production with a stable shelf life.
