This vanilla is harvested and refined more precisely to Sentani, worldwide renowned for the quality of its vanilla surprisingly harvested all year.
The vanillin rate oscillates between 1.3 and 1.5
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When you think of Tahitian vanilla cloves, or Vanilla Tahitensis, we think of French Polynesia and the beautiful sunsets in places like Tahiti, Bora Bora and Moorea.
Although this is true, many people do not realize that Tahiti vanilla is also grown in many other parts of the world, the largest producer being Indonesia.
The vanilla of Tahiti is a species of vanilla orchid known as known as Vanilla Tahitensis, from the name of the island where it was discovered, but it is no longer only produced in Tahiti.
Tahitian vanilla, first found and classified as a hybrid orchid pushing in the wild in Tahiti, was brought to Papua in the 1960s.
Tahitensis vanilla, Indonesia, exists only in the heart of Jayapura District, Papua Province.
Jayapura, formerly Hollandia, is the capital of Papua Province in the extreme east of Indonesia on the island of New Guinea.
It is located near Papua New Guinea, on Yos Sudarso Bay.
TIPS OF USE :
The boldness From this vanilla will enhance the sweet creams, the blanks and desserts based on fruit with a crisp accent of softness not present in the traditional vanilla.
It is also ideal for salty seasonings for lobster, lobster, langoustines ...
Our selection of vanilla of Indonesia
Vanilla is part of the orchid family living in a unique tropical climate. It grows on long lianes that wrap up trees in the shade.
The vanilla flavor profile comes from dried vanilla cloves. It takes about three years After his planting so that she begins to bloom.
Each vanctier produces several orchids that bloom at different times of the growing season and do not remain in bloom that one day.
Each flower must be pollinated by hand to produce a vanilla clove. This process makes the crop of incredibly laborious vanilla and requires constant monitoring so that no orchid is forgotten during the manual pollination process.
The pollinated flowers successfully will give the vanilla cloves ready to be harvested after 8 to 9 months.
The work-intensive process does not stop at the culture alone. Once the vanilla clove is picked, it is subject to a drying process of 6 months To obtain dried vanilla cloves.
From 6 to 7 kilograms of ripe vanilla cloves, only about 1 kilogram of dried vanilla cloves can not be achieved.
A unique vanilla flavor profile is developed during this long process.
The largest vanilla production area in Indonesia, famous for its quality, is the island of Sulawesi, thanks to its very fertile volcanic soil.
Our supplier and partner was the first company to settle directly at the place of production because, to ensure a sustainable supply of vanilla cloves of the highest quality, cloves must be treated from the beginning, even at the level of culture.
What's more, science has shown that the optimal moment to start the first post-harvest process must be less than 24 hours after harvesting vanilla cloves.
Our partner producer applies measures based on FSSC Standards * Since the very first post-harvest process to vanilla cloves storage to make sure our vanilla cloves are in line with food security.
* Food Safety System Certification, based on the ISO22000 standard that combines the requirements of distributors and industrial food security.
