![]() ![]() The country’s tropical climate and soil go a long way towards influencing Tahitian vanilla’s unique flavor, and Tahiti is often referred to as a “vanilla island” because so much of the country’s land is dedicated to growing the orchard. Tahiti is an island on the Pacific Ocean where vanilla production is done on a large scale. Madagascar supplies two-thirds of the world’s vanilla consumption, making it by far the most common and popular variety. The bourbon name is derived from the region where the vanilla was traditionally grown. ![]() The product is also referred to as Bourbon vanilla, but it is not made with bourbon whiskey. Madagascar vanilla traces its roots back to 1800, where the orchard was introduced to Madagascar from Mexico. The difference is that in Madagascar, the pollination is done by bees rather than human hands. Madagascar vanilla has the same basic taste as Mexican vanilla, as they both come from the same plant. This process gives the end product a unique flavor that is noticeably different from other vanilla extracts. Using wooden boxes that are covered with palm rugs, the vanilla pods are allowed to ripen before they are stored in a vacuum packaging. ![]() The pod is allowed to undergo 20 days of drying before undergoing the fermentation process. After nine months, the flower dies, and the vanilla is harvested by removing the green seed pod from the plant. This product is made from hand-selected beans that are cultivated in Mexico, the original birthplace of vanilla. While there are countless varieties of vanilla grown and processed globally, the most common ones you’ll see in a U.S. These all play a significant role in bringing out the best qualities of vanilla beans. The quality, price, and unique attributes of a vanilla extract come from the grade of vanilla beans used, type of alcohol, and temperature of extraction, among others things. It’s not uncommon to see all kinds of different vanilla extracts on store shelves, but what mostly sets one apart from another is the variation in the way that vanilla extract is produced. The famous aroma and taste develop as the beans ferment. With the use of blankets, sweating boxes, and ovens, the beans are dried and processed before they are allowed to dry in open air for an additional six to nine months to bring the moisture content down to 30%. The beans are then harvested and submerged briefly in scalding hot water to halt their ripening. The beans take six months to mature after hand pollination, but they must be given several more months after maturity to allow for proper ripening. By nature, these flowers can only blossom for a single day out of the year, which means that everything must be done on a schedule. Vanilla is derived from a string-bean-like pod of a climbing orchid whose greenish-white flower blossom very briefly. Where does vanilla come from, and how does it come to be the dark, intensely flavorful extract we’re all familiar with? Today, we’ll take a look at the origins of different types of vanilla extracts and discuss how these origins might affect the final product. Based on its quality and the process that it undergoes before arriving on supermarket shelves, vanilla can be quite expensive-a price many people are willing to pay to ensure they’re getting a quality product that’s made ethically. Vanilla is one of the most exotic ingredients in the world. ![]()
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