MADAGASCAN BOURBON VANILLA PODS 8g

Bourbon Vanilla from Madagascar is a truly unique and delicate ingredient. Experience the magic of this vanilla by infusing the two Bourbon Vanilla pods in your desserts, be it in milk or sugar. And don't forget to collect their precious seeds to flavour butter, adding a subtle touch that will beautifully soften fish and shellfish.

Vanilla, a Vanilla Planifolia orchid, is a testament to the art of delicate cultivation. It's the only botanically known edible orchid, a white flower that blooms at the end of a vine resting on a supporting tree, often a mango or avocado tree. This flower, a result of three years of patient waiting, takes another eight months to ripen into a harvestable pod. Its pollination, a laborious task done entirely by hand, is a testament to the dedication and effort that goes into its production.

The aroma of the pods comes from vanillin, an aromatic aldehyde that comes in the form of white crystals. The higher the vanillin content, the more influential the odour and taste power of a pod! Bourbon vanilla, or vanilla from Madagascar, is distinguished by its aromas of milk chocolate. Both floral and lightly roasted, Madagascar vanilla offers a variety of camphorous and empyreumatic aromas.

Vanilla originated in Mexico, where the Aztecs used it to sweeten the bitterness of chocolate. This "black flower" was introduced by Cortès in 1521. Later, Louis XIV fell in love with it and wanted to cultivate it on Bourbon Island. However, the vine flowered but gave no fruit because it had to be fertilized by a bee, which existed only in Mexico. It was not until 1850 that Edmond Albius discovered how to pollinate the flower manually. Vanilla growing was then introduced around 1880 to Nosy Bé in Madagascar.

Terre Exotique selected this Madagascar vanilla from a high-quality culture. Depending on the country, they only choose "Gourmet" or "TK" label pods. The vanilla pods must be oily, plump, fleshy, full-bodied, and black or dark brown. Preparing a good-quality pod takes between 6 and 12 months, and then the pod must be matured for at least 90 days.

Before opening store in a cool, dry place. Once opened, we recommend you keep your vanilla in the fridge to stop it from drying out.

Origin: Madagascar

Net: 8g