The Essence of Exquisite Vanilla: Cultivation and Characteristics
Thriving as a climbing orchid in tropical climates, Bourbon Vanilla requires specific growing conditions, careful manual pollination, and meticulous processing to produce the dark pods we cherish. The high vanillin content of this variety makes it a staple in gourmet cuisine treats such as Crème Brûlée, ice cream, and even savory sauces. Besides the aromatic Vanilla planifolia, there are other notable species: Vanilla tahitensis from Tahiti and Vanilla pompona, known for their impressively long pods.
Rich History: An Opulent Legacy
The origins of vanilla reach back to Mexico, where the Totonac people first cultivated this aromatic gem. Following their conquest by the Aztecs, the exotic spice enchanted them as well, leading to its inclusion in a ceremonial cocoa drink. The Totonac name for the vanilla plant, "tlilxochitl," beautifully translates to "black flower". Spreading vanilla beyond Mexico presnted challenges due to its reliance on a specific bee for pollination. The breakthrough occurred in the 19th century on the island of La Réunion, where Edmond Albius invented a method of manual pollination, enabling vanilla cultivation to expand worldwide.
Today, Madagascar is the leading producer of Bourbon Vanilla, contributing 70-80% of the global supply. Other key growing regions include Mexico, La Réunion, Indonesia, and Tahiti. The name "Bourbon" is derived from La Réunion's former name, "Île Bourbon". To this day, the delicate process of hand-pollination persists, followed by a detailed process that includes blanching the yellow vanilla pods are, fermenting them for their rich brown colour, and patiently developing their aromas over several months.
Fascinating Facts
- Bourbon Vanilla is esteemed not only for its demanding cultivation and processing but also for its exceptional aroma, boasting a higher vanillin content than other varieties.
- The journey from raw green pods to market-ready vanilla is labor-intensive: it takes around 6-7 kg of green pods to produce just 1 kg of vanilla pods, primarily due to water loss during fermentation.
- Due to complex production and high demand, the price of genuine Bourbon Vanilla can rival that of precious metals, reaching up to 700 euros per kilogram. As the second most expensive spice after saffron, its high value has unfortunately spurred the emergence of counterfeit versions and synthetic vanilla aromas, which fall short of the natural Bourbon Vanilla’s fragrance.
- Beyond the kitchen, this luxurious variety of vanilla is cherished for its ornamental appeal, with its blooming orchids serving as a crucial nectar source for bees that craft aromatic honey from it.
