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Vanilla pods "Queen of Spices"
Vanilla (
botanical name: Vanilla
Fragrance / Planifolia )
Origin of Vanilla
Vanilla has its origin in
Mexico and was discovered and
cultivated by the Aztec.In the Year 1822 brought the French the
Vanilla plant to the Island Bourbon
today called Reunion and started cultivation thereof.
Production of Vanilla Beans
The Vanilla plant is
a ranking vine (Orchid) and is left to tendril around trees. The trees spend the
necessary shade for the Vanilla plant to flourish. In its third Year the
Vanilla orchid flowers the first time for up to twelve years.
Pollination of the Vanilla Orchid
The Vanilla orchid is in flower only in the wee hours
of the morning. In Mexico the Melipona Bee and a special kind of a hummingbird
pollinate the Vanilla orchid. If the pollination doesn't take place in
these hours the Vanilla pods do not grow.The
cultivation nowadays takes place by hand and is very time consuming.
In the early hours of
the morning during the flowering time the vanilla is pollinate
by hand with wooden sticks just like toothpicks. 24 hours after
successful pollination the vanilla builds the pods who grow for
the next 4- 6 weeks to the desired 13-20 cm long beans.
Cultivars and Quality of Vanilla
Today Vanilla grows
around the globe in the warm and humid climate of the subtropics.
Commerce distinguishes the Quality of Vanilla by its length and
its origin.
Madagascar,
Papua New Guinea and India
are the world leading producers of
Vanilla beans, smaller growing
areas:
Island Reunion,
Tahiti,
Tanzania and Mexico.
The
length of Vanilla beans vary from 13 cm up to 20 cm as well as
the color form red to black Gourmet
The processing industry uses Vanilla beans
(13-15 cm ) or cuts - broken pods
End customers,
gastronomy and ice manufacture use the black gourmet Vanilla
pods with a length of 16-18 cm with 1,7-2 % Vanillin.
Vanilla and their Origins
The
Planifolia Vanilla
from Madagascar and
from the Island Reunion carry the name
Bourbon Vanilla.
The
Vanilla
Planifolia from India is in taste and aroma comparable with the
Bourbon Vanilla.
The prominent cocoa
aroma from the Planifolia Vanilla rises from the quality of the
soil in India.
Tahitensis
Vanilla from Papua New Guinea has a distinguishable anise aroma
and is preferred used for the preparation of ice cream.
This kind of Vanilla is a hybrid of the Vanilla pompona and
Planifolia. The most aromatic pods of this Vanilla are 16-18
cm long.
The
Tahitensis Vanilla from the island
of
Tahiti is very rare. There is only a small amount available for
the world market. European Chefs preferred this type of vanilla
The
Tahiti vanilla is indicated by very
thick and bendable pods with a round flowery smell of anise
and
wild prunes.
Storing Vanilla beans
Vanilla beans should
be stored in an airtight box at a temperature around 15 °C in a
dark and dry place.
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Vanilla
