Vanilla is a rare and precious spice, which requires know-how and which can only be done by hand.
It has a whole range of flavors, including French pastry, alcoholic maceration, perfume essence…. Like wine, each vanilla has its own terroir, its own notes. The vanilla bean is first of all symphonies of flavors, extraordinary notes that invite us on a journey.
The cultivation and processing of vanilla requires continuous attention, requires a very large workforce. Our vanilla is 100% natural, grown without chemicals.
The preparation method described below, called the “Bourbon method” is adopted by most producing countries. The preparation of the vanilla consists of a series of 6 operations:
Scalding
This technique consists of immersing a basket of green vanilla in water at 65°. This process causes the maturation of the vanilla to stop and triggers the chemical reaction which will allow the aromas (vanillin) of the vanilla to develop.
Steaming
After scalding, the still hot pods are placed in a wooden box lined with woolen blankets for 12 to 14 hours. At this stage, the "sweated" vanilla takes on its chocolate color and the fermentation will promote the development of its aromas.
drying _
It is done in the sun and in the shade. The pods are arranged on racks. If drying in the sun lasts only one to two weeks, drying in the shade, after sorting, lasts more than a month.
The packing
The pods are then put in wooden trunks lined with parchment paper for eight months. The perfume appears late, it becomes more refined during this period.
Calibration
One by one, the pods are measured and graded. Pods of the same length and color are tied and grouped into bundles. Each boot weighs approximately 250 grams.
The conditioning
Vanilla pods should be stored in a dry place away from light and air, between 15 and 20°C. The effective ways to preserve vanilla: the tube or the hermetically sealed glass jar.