About Us
We believe in vanilla beans that taste incredible
Vanilla is a spice that comes from genus Orchids. Believed to have originated in Mexico from Mesoamerica, there are 3 main Vanilla types. The most widely known and used is V. Planifolia which is the main bean grown in Madagascar as well as other tropical areas along the Indian Ocean. The other two species are V.Tahitensis which grows mainly in the South Pacific and V.Pompona which is found in Mexico, Peru and parts of the West Indies.
The majority of the world’s vanilla is commonly known as Bourbon Vanilla (Named for Reunion, ile Bourbon), or Madagascar Vanilla.
The Vanilla Plant
The actual orchid is amazingly complex, in that the seeds are contained in each pod. Every flower only produces one vanilla pod. Each plant can flower every day and commercial vanilla is pollinated by hand within 12 hours of opening.
Because it flowers every day one vine can produce 50-100 beans per year. The average vine can be productive up to 14 years.
It takes about 3 years before a plant can produce any vanilla and the growing season is 6 to 9 months and the curing season varies between 6 weeks to 3 months depending on the curing process used. Because each pod ripens at a different time, daily harvesting is required.
Understanding The Curing, Drying, & Grading Process
Curing; There are several methods for curing in commercial farming, but the four main steps that need to happen are; Killing, sweating, slow-drying and conditioning. Killing is basically stopping the growth of the bean by heating. This heating can be done in a few methods, the most common are steam, boiling and exposure to direct sunlight. Each method brings out different characters in the beans.
Drying reduces the moisture in the pod to 25-30% by weight and is accomplished by exposure to air, sunlight and shade. Conditioning is performed by storing the pods for 5-6months in closed boxes, where the fragrance develops. The cured Vanilla beans contain an average of 2.5% Vanillin.
Grading takes place after the fruits have been conditioned. Each country has it’s own way of grading Vanilla and so do each vendor. So, it is imperative to trust the vendor you purchase from. Generally speaking, the bean is graded based on length, color, sheen, moisture content, and presence of blemishes. A farmer’s tattoo on a bean is not a blemish. A grade is often considered dark brown to almost black in colour, 15cm or longer, with a 30% moisture content and a supple flexible feel.
