For almost 50 years after its arrival, the growth and production of vanilla was difficult. Hence, when we refer to Madagascar Bourbon, we’re referring to the region and not to the liquor.Īround 1793, a vanilla vine was smuggled from Mexico to the Réunion island. Located just east of the southern portion of Africa, the area known as the Bourbon Islands includes the islands of Réunion, Madagascar, Mauritius, Comoro and Seychelles. Madagascar – The Discovery of Hand Pollination for Vanilla Tasting Notes: Mexican vanilla is a rich marriage of sweet and woody notes with a deep-spicy character, similar to clove or nutmeg. The entire curing process takes three to six months, making it a very labor-intensive endeavor.

Once properly cured, the beans are stored on racks and in conditioning boxes to further develop and mellow the flavor. From that point on, the beans are spread in the sun daily to absorb heat and then placed in large wooden boxes overnight to sweat. In Mexico, the curing process involves wrapping beans in blankets and straw mats and then placing them in ovens for 24 to 48 hours. The curing process is what gives the beans their characteristic brown color, as well as their flavor and aroma. Vanilla beans grow green on the vine and are harvested when the tips begin to turn yellow. This Mexican bee is the only insect that evolved to pollinate the vanilla orchid flower. Mexico remained the sole growing region for vanilla beans for another 300 years because of the symbiotic relationship between the vanilla orchid and a tiny, indigenous bee called the Melipona. When the Aztec empire fell to Hernán Cortés, vanilla pods were brought back to Spain, thus introducing the flavorful beans to the rest of the world. The vanilla orchid ( Vanilla planifolia Andrews) originated in Mexico and, for centuries, was the exclusive secret of the native Totonac Indians who were later conquered by the Aztecs. Below you will discover more about five vanilla-growing regions: Mexico, Madagascar, Tahiti, Indonesia and Uganda. Vanilla is the most popular and widely used flavor in the world, yet, it’s only cultivated in a few countries and regions. Mexican vanilla is known for its hint of spice, along with sweet notes and Tahitian vanilla has fruity and flowery attributes. For instance, vanilla from Madagascar has a creamy, sweet flavor. Most vanilla beans available today are from Madagascar, Mexico and Tahiti.Īs with wine, chocolate and coffee, vanilla from each country has its own distinctive flavor profile and characteristics, owing to the different climates, soils, curing methods and vanilla species. You should always read the label before consuming or using the product and never rely solely on the information presented here.Vanilla is grown within 10-20 degrees of the equator. Simply slit the Vanilla Pod open down its length, scrape out the small, sticky seeds using the tip of a small, sharp knife and add them to your recipe! Left over pods can be placed into a container of sugar to make mouth-watering vanilla sugar! Create classic vanilla ice cream, custard and crème brûlée recipes or mix into cake, biscuit and bread recipes… The pods can even be soaked in vodka to make your own vanilla extract! Top Tip: For best results, store Vanilla Pods in a cool dark place.

Other Names: Bourbon Vanilla, Flat-Leaved Vanilla, Tahitian Vanilla, Common Vanilla, Mexican Vanilla, Réunion Vanilla, Tahiti Vanilla, Vainilla, Vanille, Vanille de Bourbon, Vanille du Mexique, Vanille de Tahiti and Vanillin.ĭescription: No kitchen would be complete without the wonderfully fragrant ingredient known as Vanilla! You’re probably more than familiar with the classic flavour but just in case you need a reminder… Vanilla has a sweet fragrance unlike any other with an almost caramelly taste and light floral components.

Vanilla pod