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Vanilla
Pods / Beans |
Imported
directly by Oakleaf from South East Asia, Vanilla is now available
to buy online from our shopping area, just click the shopping
cart to buy
vanilla online now.  |
The History Of Vanilla
Originating from Central America, vanilla is the only edible
fruit of the orchid family. Vanilla, is the fruit of a thick
green orchid vine that grows wild on the edge of the Mexican
tropical forests. Today much of world's vanilla production comes
from the islands of Madagascar and Réunion in the Indian
Ocean where the plants were first introduced around 1840. The
Madagascar-Bourbon vanilla beans are often referred to as "bourbon
beans" because the French first planted the vine on the
Isle de Bourbon (renamed Réunion). Other major countries
that produce vanilla beans are Indonesia, Papua New Guinea,
Mexico, and Tahiti.
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Processing
Vanilla Beans 
It
takes huge effort and time to cure the vanilla beans. This
is why vanilla, along with saffron & cardamon are some
of the most expensive spices in the world. The vanilla trees
need delicate care and these vanilla flowers need to be carefully
hand pollinated. After hand pollination, the flowers develop
into long thin green beans / pods that can grow up to average
length of about 8 inches long. These tasteless and odorless
green pods are hand picked when they are still unripe and
then they go through a fermentation process. The beans are
first plunged into hot water and then the 'drying' and 'sweating'
process starts. Then, they are dried in the sun during the
day and then wrapped in blankets at night so they can sweat.
This process can last anywhere from 2 to 6 months until the
beans become a very dark brown color and develop vanillin.
The vanillin is what gives the beans the wonderful flavour
& aroma that these beans are prized for. At this point
the beans are aged to bring out their full flavour, and this
can take up to two years. |
 Choosing
Vanilla Beans
Fine
vanilla beans should have high content of vanillin and should
have a rich, full aroma, be oily to the touch, and sleek in
appearance. Beans to avoid are those with very little scent,
brittle or dry, or are mildewed.
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Types
Of Vanilla Beans Bourbon
(Planifolia) and Tahitian (Tahitensis) are two of the most
commercially available vanilla beans in the world market today.
Bourbon beans (Vanilla Planifolia) are long
and slender, with a very rich taste and smell, have thick,
oily skin, contain an abundance of tiny seeds, and have a
strong vanilla aroma. Bourbon beans from Madagascar and the
Comoros are described as being creamy, haylike, and sweet,
with vanillin overtones. Bourbon beans from other regions
will be similar if they are picked at peak ripeness and are
properly cured.
Tahitian beans (Vanilla Tahitensis) are usually
shorter, plumper, and contain a higher oil and water content
than Bourbon beans. The skin is thinner, they contain fewer
seeds, and the aroma is fruity and floral. They are often
described as smelling like licorice, cherry, prunes, or wine.
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Storing
Vanilla Beans Vanilla
beans are best stored in an airtight container. They need
to be stored at a cool (not cold) temperature in a dark and
dry place. This will ensure that the vanilla beans retain
their flavour and avoid the formation of mildew. |
Imported
directly by Oakleaf from South East Asia, Vanilla is now available
to buy online from our shopping area, just click the shopping
cart to buy
vanilla online now.
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Wholesale
enquiries always welcome - email |
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