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There are more than 35 000 species of orchid, but only vanilla can be eaten by humans. Each vanilla orchid blooms into a magnificent flower for only one day. If it is not pollinated, no seed pod will form.
In Mexico, they are pollinated by a stingless black bee and a rare kind of hummingbird that evolved alongside the vanilla orchid. However, because the majority of vanilla is produced outside of Mexico in places where there are no natural pollinators, a time consuming and precise hand pollination technique is the only way to make sure that the seed pods form.
It is a flavour compound that gives vanilla its distinct taste. Vanillin can be found in many other types of plants (like cloves and tree bark) but vanilla has the highest concentration of this flavour compound.
The vanilla flavour and scent is used in everything from perfumes, ice cream, cigars, baked goods, air fresheners, candles and much more. People say that it has a soothing aroma and reminds them of their favourite memories from childhood.
We clever humans have figured out how to make vanilla cheaper by synthesising and extracting the vanillin flavour compound from other sources including eugenol (clove oil), waste paper pulp, coal tar and coumarin from the tonka bean.
Mexican vanilla is the more common type of vanilla. Even though it is native to Mexico and other parts of Central America, it is commonly called Bourbon or flat-leaved vanilla and is mostly grown in Madagascar.
Its Tahitian cousin (the kind we sell here at Native Vanilla) is mainly grown in Papua New Guinea and boasts a far more subtle flavour, tempering the distinct vanilla flavour with fruity, floral notes that are preferred by pastry chefs and true culinary connoisseurs the world over.
After pollination, the beans take up to 9 months to grow. They are then carefully handpicked and moved through the vital curing process in which they are blanched in hot water, sweated and dried out. But this is still not the final stage. The vanilla pods still need a few months to cure unless modern technologies are applied that can reduce this time to as little as three weeks.
Just like all other commodities, the price of vanilla is directly affected by the vanilla market, which has proven extremely volatile over the years and is impacted by natural and man-made trends across the vanilla bean lifecycle.
Not only is the plant difficult to grow but vanilla farmers also have to contend with mother nature and vanilla bean thieves. Over the past fifteen years, climate change has altered weather events and cyclones have become more frequent and intense, with farmers now running the risk of their crops being destroyed in one fell swoop. This was the case when Madagascar (the world's largest Bourbon vanilla producer) failed to meet crop expectations because of Cyclone Enawo in March 2017 and the severe drought that followed.
Vanilla farmers also have to fight off the increasing theft of vanilla beans and come up with new and inventive strategies to prevent it, such as sleeping in their plantations or harvesting the beans before they are ripe. Applying these strategies often impacts the beans quality or price tag. For example: harvesting the beans before they are fully ripe negatively impacts the quality of the vanilla, specifically in terms of the rich, delicious flavour that only amplifies in the final months.
This kind of vanilla is also grown in other countries too such as Mexico, Uganda, India, and Indonesia. These beans are the most common and therefore come at a cheaper price point. Planifolia beans give off that vanilla flavour that most people know and love. These are typically what store-bought extracts are made from.
Since far less of this type of vanilla is available, it is also more expensive. The flavour is also stronger and more impactful than planifolia. It has floral and fruity flavours and is often used to enhance the sweetness of food and beverages, thus allowing for less sugar to be used. Beans from Tahiti are preferred for their robust fruity flavours while those grown in Papua New Guinea are often used as an alternative.
Shopping online can be tough. Shopping for vanilla online can be even tougher so at Slofoodgroup, we have put together this guide to help you find, select and purchase the right vanilla bean or vanilla product for you. By understanding the basics you can buy vanilla with confidence knowing what to expect and how to choose the most suitable type and grade of vanilla beans based on your own specific needs.
Did you know vanilla is graded into several different classifications based on the length of the vanilla pod, the moisture of the bean and other physical characteristics? Here we have outlined the most common classifications used in both the United States and Europe.
Grade A, also referred to as gourmet vanilla or black vanilla in Europe - this class of vanilla is average of 14 centimeters and above ( 5.512 inches for those that are not familiar with the metric sytem). Gourmet vanilla beans have little to no visible blemishes, spilts or breaks and have an average moisture content of 30-35 percent. The only vanilla bean in the world that has a higher humidity level than this is Tahitian vanilla from Tahiti, currently at 45-50 percent. The government of French Polynesia sets the moisture level for all vanilla from the islands of Tahiti. This is one of the signature characteristics of their vanilla beans and national identity giving the beans their subtle, floral and exotic aroma and flavor profile. It is the only bean that can be safely stored and stable such a high moisture level.
Grade A vanilla beans should be relatively plump, with an oily sheen and have a relatively soft and pliable outer pod that can be easily sliced open and scrapped to remove the vanilla seeds. This type of vanilla bean is favored by many users as the vanilla beans are both visually appealing and quite easy to work with. This grade of vanilla bean is perfect for baking application where using fresh vanilla beans is desired. Gourmet vanilla beans can also be used for making vanilla extract by simply increasing the amount of vanilla beans per cup by .10 percent.
Grade B, extract grade vanilla beans, referred to as red vanilla in Europe - this grade of vanilla is identified by being 14 centimeters and below. Grade B vanilla has visible blemishes and heavy red variegations running up and down the length of the pod. Red vanilla beans have an average moisture content of 23-27 percent and are specially dried for longer periods intended only for making vanilla extract. It is said, roughly 80 percent of the world supply of vanilla beans is used for making vanilla extract and vanilla paste. For vanilla beans to be considered grade b they do not need to meet all of these standards. The beans can be much longer than 14 cm and still be classified as grade b if their moisture content falls within the classification guidelines. The vanilla beans can also be shorter than 14 cm but have a slightly higher moisture content than 23-27 percent. This at times is referred to by some people as grade A/B but technically speaking, they are still extract grade vanilla beans. Grade b extract vanilla is most commonly used by home cooks and food manufacturers alike for making pure vanilla extract, vanilla flavor and vanilla bean powder.
Most famously of Madagascar. Common name for this type of vanilla bean is Bourbon vanilla grown in regions including Uganda, Papua New Guinea, Indonesia, Comoros, Madagascar, Mexico, Hawaii and even Florida. This type of vanilla is often rich in the familiar vanilla profile users expect due to its high levels of vanillin. Ironically enough vanillin is only one of the active chemical components that make up the full flavor profile of vanilla but it is highest in concentrations in the vanilla planifolia species of vanilla beans. Below we will touch on several different origins of this vanilla.
Ugandan Vanilla - a rich chocolate, fig, and even light raisin like notes shine through from the vanilla beans hailing from the pearl of Africa. These vanilla beans are a staff pick favorite for their distinctive flavor profile that will rival any origin in terms of quality producing vanilla planifolia.
Madagascar vanilla beans - Much like the Chicago bulls in the early 90's, vanilla from Madagascar has reigned king for so long that most people do not even think of any other vanilla bean when the term vanilla is used. Madagascar produces more vanilla than all countries combined and does so with such consistency and quality that they are always looked on as the gold standard. Vanilla beans from Madagascar are creamy, mellow, with notes of dried fruits and soft tobacco. This is most peoples favorite vanilla in either grade A or grade B and works great for hot or cold applications, making vanilla extract and more.
Papua New Guinea bourbon style vanilla - interestingly unique. Vanilla planifolia from PNG has a slightly smokey profile and is closer to dark chocolate than milk chocolate in profile. These vanilla beans, when you can find them, have been shown to have a higher vanillin content than other vanilla beans. Slofoodgroup is a leading supplier of vanilla beans from Papua New Guinea (both planifolia and tahitensis) world-wide. We have been supporting farms and villages in this region since 2014 and remain committed to showing the full potential of Papua New Guinea vanilla beans for the world to see.
Less than one percent of vanilla world-wide is true Tahitian vanilla. Tahitian vanilla is a hybrid vanilla that was first found growing up trees in French Polynesia having escaped cultivation and occurring naturally in the wild. It is thought to be cross between several types of vanilla orchid species and reflects unique locational genetic factors that are still being researched to this day. This species of vanilla is found growing in French Polynesia, Papua New Guinea, Indonesia, and recently Ecuador and other parts of South America. 781b155fdc