From the Green Pod to the Black Spice

Welcome to the Vanillia blog! Today, we're taking you on a fascinating journey to the heart of Madagascar to discover how freshly picked green vanilla is transformed into fragrant, delicious black vanilla. Get ready to explore a process as captivating as the enchanting aroma of this precious spice.

Everything starts with harvesting vanilla pods. Vanilla, or Vanilla planifolia for those in the know, is a climbing orchid that produces green pods after delicate manual pollination. In Madagascar, the vanilla harvest usually takes place between June and July, when the pods have reached optimal maturity. Growers closely monitor the plantations to pick the pods at just the right time—not too early and not too late.

Once the beans are harvested, they undergo a crucial first step: blanching. This involves plunging the green beans into hot water, around 65-70°C, for a few minutes. This step stops the beans from ripening and starts the fermentation process. It’s a key stage in developing the signature aromas of black vanilla.

After scalding, the vanilla beans are immediately wrapped in wool or fabric blankets and placed in wooden boxes for sweating. This step lasts about 48 hours. The beans ferment due to the heat and humidity, allowing the aromas to start developing. During this period, the beans turn brown and become supple in texture.

Once the curing is complete, the vanilla beans are ready for sun-drying. This stage can last several weeks and requires constant attention. Each morning, the beans are spread out on mats in full sunlight and must be turned regularly to ensure even drying. In the evening, they’re brought inside to avoid nighttime humidity. This drying process is crucial for removing excess moisture from the beans and concentrating their aromas.

After several weeks of sun-drying, the vanilla beans move on to a shaded drying stage that lasts several more weeks. This step slowly reduces residual moisture and refines the flavors. The beans are spread out on racks or hung in well-ventilated rooms. This slow, controlled drying phase is essential for producing high-quality vanilla.

Once drying is complete, the vanilla pods enter the curing phase. They’re placed in wooden boxes lined with parchment paper and left to mature for several months, sometimes up to two years. This stage allows the aromas to fully develop and the pods to take on their signature glossy black color. During this period, the pods are regularly checked and sorted to remove any that don’t meet quality standards.

At Vanillia, we carefully select each vanilla bean to ensure exceptional quality. Our selection criteria include length, flexibility, and aromatic richness. Once chosen, the beans are packaged in airtight, resealable packaging to preserve all their freshness and fragrance until they reach your kitchen.

The transformation of green vanilla beans into black vanilla is a complex and fascinating process that requires exceptional expertise and infinite patience. Every step, from harvest to curing, is crucial for developing the captivating aromas of this precious spice. The Bourbon vanilla from Madagascar that we offer at Vanillia is the result of this meticulous and passionate work.

We hope this journey into the heart of vanilla plantations has helped you better understand and appreciate all the care and attention required to produce this exceptional spice. Whether you use it in desserts, savory dishes, or even to make homemade beauty products, Madagascar Bourbon vanilla will bring a touch of magic and refinement to all your culinary creations.

Thank you for joining us on this aromatic exploration. Feel free to browse our site to discover our products and our commitments to a more sustainable world. Enjoy, and see you soon on Vanillia!