These are vanilla pods that have been dried and reduced to a powder. This powder is very aromatic, easy to use and excellent value for money.
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Vanilla is an orchid, native to Mexico. It is a liana of which about thirty subspecies have been identified. The vanilla market offers different origins with notable differences:
- Mexican vanilla (vanilla fragans) has a subtle aroma marked by chocolate, spices and fruit.
- Tahitian vanilla (vanilla tahitensis) has a low vanillin content and a very aniseed flavor with notes of prune.
- Java vanilla and West Indian vanilla are much less subtle and are mainly used in perfumery. - Papuan vanilla has roasted and peppery notes.
- Other origins: India, New Caledonia, Martinique, Uganda...
The one we are proposing is from Madagascar, the famous Bourbon vanilla (vanilla planifolia), which can also be found in the Comoros and Reunion. Only these three origins are entitled to the Bourbon designation.
Numerous and complex operations are necessary to obtain a pod worthy of the name: scalding, steaming, drying, packing and grading.
From pollination, which is done manually, 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.
Vanilla beans should be very aromatic, shiny and soft. Store them in greasy paper away from light and high temperatures. The frost that sometimes appears on the pods is not a defect, it is natural vanillin. The synthetic vanillin called "naturally identical" is in fact a totally chemical product, derived from oil! You are now informed.
The Madagascar vanillas that we offer have different maturing methods, the length of drying in the sun and in the shade varies from one type to another.
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