MEXICAN VANILLA PODS 8g

Cultivated in the Papantla region in the south of Mexico, this vanilla, with its fruity and chocolate notes, is perfect for baking. It has been harvested in the undergrowth of Mexican rainforests since the 12th century.

The complex scent of this Vanilla planifolia is reminiscent of an old bourbon. It goes wonderfully with flan, crème brûlée, homemade jam or creamy sauce. Cut your pod in half to collect the precious seeds before adding them to a custard, homemade rice pudding, a chocolate dessert, sorbet, macaroon batter or a simple pancake batter.

Vanilla originated in Mexico, where the Aztecs used it to soften the bitterness of chocolate. The Totonacs, inhabitants of the coastal regions of the Gulf of Mexico, were the first to cultivate vanilla. The Totonacs kept the monopoly on the cultivation of vanilla until the 19th century.

Louis XIV loved vanilla and wanted to grow it on La Réunion island (then called île Bourbon). But all attempts during his reign failed. Nobody knew how to fertilise vanilla outside of its natural habitat. The Europeans did not know that the Mexican Melipona bee was the insect that pollinated the flower. 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.

This vanilla, selected by Terre Exotique, comes from a high-quality culture. They only choose “Gourmet” or “TK” label pods, depending on the country. 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, the tube should be kept in a cool, dry place. Once opened, we recommend you keep your vanilla in the fridge to stop it from drying out.

Origin: Mexico 

Net: 8g