Vanilla

Vanilla planifolia (Vanilla fragrans (Salisbury) Ames), Vanilla tahitensis, and Vanilla pompona

Grown in the tropical rainforests around the world, vanilla is one the most sought after spice in the world. Many factors such as, its labor intensive process, its constant demand and fueled by its alluring aroma and flavor, vanilla holds the title of the second most expensive spice in the world. More recently, the political unrest and the weather in Madagascar, one of the largest producers, has pushed the price of vanilla to its extreme lows and highs.

Of the 150 variation of the vanilla family, only three variations, planifolia, tahitensis, and pompona are used commercially. The most sought after and containing the most vanillin, is the planifolia variation, which accounts for the bulk of the global production. Native to South America, this species have traveled around the world to countries such as Madagascar, Indonesia, Uganda and Papua New Guinea. The tahitensis variation is grown mainly in the Pacific Islands. Though containing less vanillin than its planifolia brother, its floral and fruity characters give them a place within the pastry world. The pompona variation accounts for only 1-2% of world vanilla production.

Bourbon vanilla is not a variation of the vanilla family, but the method in which the vanilla beans are prepared. Named after Île Bourbon or the Bourbon Islands where the processing method was first developed, it is currently called the Réunion Islands under French control. Of the four main steps of curing vanilla, killing, sweating, slow-drying, and conditioning, the bourbon method uses hot water to ‘kill’ the pods compared to the Mexican method where the heat of the sun is used to ‘kill’ the pods. Though the name ‘bourbon vanilla’ synonymous with Madagascar vanilla, most vanilla, even the tahitensis variation grown in Papua New Guinea use the bourbon method to cure its vanilla.

Cocoa, Vanilla and Coffee,

Covan’ee…