Madagascar Red Splits are bourbon beans that have been left on the vine longer and harvested specifically for extract purposes. During the growing and curing processes the beans will naturally split, giving rise to their unique name.

Our Red Splits have the highest vanillin content of beans offered. Due to the high vanillin content and low moisture percentages, the Red Splits are the ideal vanilla bean for extract making, or to use in process where moisture is less desirable and flavor is of up most importance.

Recommended Usage: Extract Making, Premium Vanilla Powder, Ground Vanilla Sugar and Infusions.

Properties:

• Madagascar origin-variety (Bourbon) with the highest vanillin content for extract with light-brown to reddish color, long whole beans with mixed splits
• Moisture: 10% – 23%
• Vanillin: 1.6% – 2.0+…%
• Color: Light-brown to Reddish

*Note, the splitting process of this bean is a natural phenomenon, not all beans will display equal split traits, beans can range from fully split, to having no observable split. The amount of split, or lack of, will not affect the quality or flavor of the bean.