| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 3.23% |
| XXXXX | XXXXX | 9.68% |
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$0.00/Gm
| Main Producing Countries |
India, Indonesia, Mexico, Papua New Guinea and Uganda
|
|---|
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.
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.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 0g | 0.00% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 9mg | 0.38% | |
| Total Carbohydrate 13g | 4.33% | |
| Dietary Fiber 0g | 0.00% | |
| Total Sugars 13g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 0.1g | 0.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 11mg | 0.85% | |
| Iron 0.1mg | 0.00% | |
| 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:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Off white | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | 95% Passes through #60 mesh | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Sulphated ash | NMT 5% | USP |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.5 ppm | USP<232> |
| Arsenic | NMT 2 ppm | USP<232> |
| Mercury | NMT 0.1 ppm | USP<232> |
| Cadmium | NMT 1 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate count | NMT 100,000 cfu/g | USP<2021> |
| Yeast & Mold | NMT 10,000 cfu/g | USP<2021> |
| E. coli | Negative | USP<2022> |
| Salmonella | Negative | USP<2022> |
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