
Why Dadora
Better vanilla starts at the farm.
Grown by our family
Every orchid is planted, pollinated and harvested on our own farms in Esmeraldas, Ecuador.
Cured in the Andes
Beans are slowly sun-cured in the dry highland air to build their deep, floral aroma.
No middlemen
Most vanilla passes through 5–7 hands. Ours goes straight from our farm to your kitchen.
The details
What’s inside.
- Grade
- B (extract grade)
- Length
- 5.1–5.9 in (13–15 cm)
- Moisture
- Lower, ideal for infusing
- Flavor
- Floral, apricot, nutty finish
- Origin
- Esmeraldas, Ecuador
- Best for
- Extract, sauces, chocolate desserts
How to use it
Made for your kitchen.
Homemade extract
Split the beans, cover with alcohol, shake weekly and let it steep for 6 months or more.
Chocolate and baking
Great where vanilla supports other flavors, like brownies and sauces.
Savory dishes
Adds depth to marinades, rubs and braises.
Drinks
Infuse lattes, cocktails or sparkling water.
FAQ
Questions, answered.
Why use Grade B for extract?
How many beans do I need for extract?
How many beans are in each size?
How should I store them?
What are your shipping and guarantee policies?
Full product story
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