Tahitian Vanilla Beans

4,469
108
Joined Aug 4, 2000
What's going on with the availability of Tahitian Vanilla Beans from Beanilla, their website.  There aren't any yet I can get Tahitian Vanilla Extract.

Do not, I repeat, DO NOT GET VANILLA BEANS FROM AMADEUS.  My reputation speaks for me.
 
4,469
108
Joined Aug 4, 2000
Why not. Seems unjust to slur a vendor without providing a a rationale.
Amadeus' beans got moldy after a week or so.  The vendor offered a credit if I emailed a piccie otherwise he suggested washing them in vodka which is what I did.  A week later they were covered in mold and I was soo ticked off that I disposed of them.  He requested I email another piccie but I didn't; I was too angry.

The vendor had problems with mold in that batch of beans previously but knowingly sold them to other customers as well and some complained online.  Being a doctor/chiropractor, I should have reported this situation to the local county health department.
 
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5,192
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Joined Jul 28, 2001
@kokopuffs,

  There certainly doesn't seem to be a shortage. We just got in an order, fresh direct. In fact they are really nice and plump with thin skins.

I'm part of a group of Chefs who got together about 5 yrs. ago and decided we would put together our own small container in Europe about every six months and ship over. Mostly just to stop the madness and price gouging on imported items from the so called Gourmet Food Vendors.

  I'm sure you know the difference. but I just wanted to make sure you were dealing with mold. When I get beans like I just received, they come from growers who don't pick by sector. They gather and ship mature beans that are nicely dried and ready to go. Because the beans I just got are plump and the skins are somewhat thin they will begin to weep vanillin. It looks like mold but it's just the crystals and perfectly fine to use.

just sayin
 
4,469
108
Joined Aug 4, 2000
@panini:

This was mold, very fine (EDIT) cobweb-like hairs extending throughout the batch.  Not crystals attached directly to the stem.
 
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