From Farm to your Table
About
Vanilla
The Queen of Spices
What sets vanilla apart and beloved it to many? Vanilla, an orchid, boasts a distinctive charm. Its fragrance, intricate and enigmatic, has captured hearts worldwide, making it the most renowned taste globally.
Hailing from its Mexican roots
Vanilla sourced from Madagascar dominates the global market, accounting a staggering 80% of the world's production.
In Madagascar, farmers pollinate vanilla flowers by hand because bees and hummingbirds, typically found in other parts of the world, are not present in the region.
Vanilla flowers are ready for pollination
a few hours once a year.
Vanilla Curing Process
A craft rooted in tradition, the artisanal process of vanilla production in Madagascar is a testament to ancestral expertise passed down through generations.
BLANCHING
Killing - 3 Minutes
Blanching in hot water Breaking the cells Start of enzymatic reaction.
SWEATING
3 Days
Hydrolytic and oxidative Development of aroma 60-70% moisture.
SUN DRYING
5 Weeks
Exposure to sunlight Vanillin loss possible 20-35% moisture.
SORTING
1 month
Sorting vanilla beans is an essential process to ensure quality and consistency in your product.
REFINING
Conditioning - 3 to 4 Months
Storage in closed boxes Aroma refinement Final vanillin content.
