From its Latin name Vanilla planifolia, vanilla has always been the emblem of gluttony. Cakes, perfumes, cosmetics, it is widely used but do you really know everything about this pod?
Vanilla grows on the vanilla tree, present in tropical, hot and humid environments (between 20 to 30°C). In the form of a liana, this plant can grow up to 1000 meters above sea level and hides in the undergrowth to protect itself from the sun. The peculiarity of this plant, and why it is so expensive, comes from its method of fertilization, by hand. Daily work provided by the producers throughout the flowering period of 3 months. Some bees still ensure pollination but unfortunately in a minority way. It then takes 9 months for the fruits to mature. Long and tedious work.
When the vanilla pods reach maturity they are green, elongated, curved and odorless, this is when they are harvested.
- The first step : scalding, consists of plunging the vanilla pods into a container of hot water, this prevents them from opening later.
- The second: steaming, where the still hot vanilla pods stay between 12 and 2 p.m. in boxes covered with blankets. It is at this stage that the vanilla will obtain its emblematic brown color.
- After these two key steps, the vanilla pod will dry in the sun for several days for a minimum of 3 hours daily. Then, to slow down the drying, the fruits will dry in the shade for 1 to 2 months so that they can lose up to 60% of their water content.
- Last step: refining. For 4 months, the vanilla pods are placed in trunks to develop their aroma and dried to avoid excess humidity which could cause the vanilla to mold.
After these steps, the vanilla pod as we know it can finally be marketed. A long process that Les Senteurs Gourmandes wanted to highlight in these products from the Traditionnelles Vanilles range .
