Whole vanilla, unscracked pods - Madagascar
Vanilla is an orchid, native to Mexico. It is a liana of which about thirty "subspecies" have been identified.
The one we propose to you is native to Madagascar, it is the famous Bourbon vanilla (vanilla planifolia), which is also found in the Comoros and Reunion Island.
Only these three origins are entitled to the Bourbon appellation. Numerous and complex operations are necessary to obtain a bean worthy of the name, such as scalding, steaming, drying, boxing and grading. From pollination, which is done by hand, it can take up to two years to obtain a high quality product.
Four kilos of fresh pods are needed to make one kilo of dry pods.
The vanilla bean must be very aromatic, shiny and supple. Store it in greasy paper away from light and too high temperatures.
The frost that sometimes appears on the beans is not a defect, it is natural vanillin. The synthetic vanillin called "naturally identical" is in fact a totally chemical product, derived from petroleum ! Here you are informed.
The Madagascar vanillas that we offer you have different refining methods, the drying time in the sun and in the shade varies from one type to another.