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Vanilla Extract & Paste
Bourbon vanilla produced from Vanilla planifolia plants introduced from Americas is the term used for vanilla from Ocean island such as Madagascar formerly the Île Bourbon Comoros Réunion.
Our Vanilla Extract or Vanilla Paste is distinct in flavour. Yes, it’s a matter of taste. The outstanding feature of our vanilla extract and vanilla paste is the delicious floral aroma that's Rose of Winter.
Pure Vanilla Extract is not a see-through liquid, and it should have some vanilla residue at the bottom of the bottle over time. These are the signs to know that vanilla extract is pure and genuine.
From Origin to Flavour
Exploring Vanilla as a Natural Ingredient
Vanilla planifolia belongs to the orchid family, and there are nearly 110 vanilla species distributed throughout tropical regions of the world. However, vanilla is the only edible fruit that contains relevant flavour and aroma compounds.
The result of the vanilla harvest is largely determined by the level of soil fertility, cultivation, fertilization, and the plant's variety. The optimum result of Vanilla planifolia, with good cultivation techniques, is 3 kg of fresh vanilla per plant. Size and appearance are of primary importance, because the beans are classified according to their length.
Given the ripening characteristics of the beans, it has been considered that a minimum waiting period to start vanilla bean harvesting could be from six to nine months from pollination. Vanilla fruits are gathered when they are fully mature but before they become too ripe.
The beans are harvested one by one when they are fully grown. At this stage, the beans change their colour from dark green to light green with a yellow tinge. Immature beans produce an inferior product and, if picked too late, the beans start splitting. Bunch or broom harvesting should be avoided.
The well-ripened, ready beans detach easily from the bunch simply by lifting them in the reverse direction. Beans are mostly odourless at this stage, and further processing or curing is necessary to develop their characteristic aroma.
When picked immaturely, the fruits do not develop the requisite full-bodied aroma and proper colour during processing and are more prone to fungal infection. When harvested at the over-ripe stage, the fruits tend to split and lose some of their aroma.
Harvest consists of cutting the beans and packing them into bags. Cutting is made by hand, without tools or utensils, to avoid physical damage to the beans. This is a major issue for producers, and there is a grading system for the green product.
The harvesting of the beans demands substantial labour effort. The vanilla harvest lasts approximately two months, and farmers should preferably pick the beans a few times a week. Beans that are not harvested in time turn black and become overripe for processing. The production cycle includes two labour peaks: one during the flowering stage and one at the harvesting stage.
After harvesting, the beans are sorted and graded according to their size and appearance. The beans are then tied into bundles, usually 70 to 130 beans, weighing between 150 and 500 grams. These are packed into cardboard or tin boxes lined with waxed paper and are then ready for shipment or further processing.
Vanilla Curing Process
After inspection, the heat process known as killing starts, with graded beans transferred to a bamboo basket or bag and immersed in hot water or placed in an oven at a temperature of approximately 70°C for a few minutes.
The treated beans are then transferred immediately to a wooden box lined with a blanket for sweating and kept there for approximately 36–48 hours. The temperature initially is maintained at approximately 48–50°C. By then, the beans attain a light brown colour and begin to impart their characteristic aroma.
Later, the beans are spread in hot sunlight, from approximately 12 noon to 3 pm, over a wooden loft on a clean black blanket. The temperature of the beans at this time should rise to approximately 50°C.
After sun drying, the bundles are transferred back to the sweating box. Sun drying and sweating are continued according to grade for approximately one to two weeks. At the end of this period, the beans lose approximately half of their initial weight, turn a shining dark brown colour and develop wrinkles. Their aroma also improves.
Slow Drying and Conditioning
The next step involves spreading the beans on racks kept in a well-ventilated room maintained at approximately 35°C and a relative humidity of around 70%. The duration of slow drying is approximately one to four weeks.
On completion of slow drying, the vanilla beans develop heavy longitudinal wrinkles, turn lustrous with a brownish-black colour and become supple. They have a soft, leathery texture and can be rolled around a finger easily; when released, they become straight again. The moisture content at this stage may be around 30–35 per cent.
The dried and classified beans are bundled, tied with thread and kept for conditioning inside wooden or metal boxes lined with wax paper for approximately two months. During this period, there is a further loss of approximately three to four per cent moisture, together with the full development of fragrance.
Final Packaging and Storage
Finally, the bundles are wrapped in wax paper and stored in airtight containers. Throughout the curing process, meticulous care has to be taken, as otherwise the quality of the beans may deteriorate due to fungal, bacterial or other pest damage.
After grading, the vanilla sticks are bundled, wrapped in wax paper and packaged in wooden crates for transportation in refrigerated containers.