9 MONTHS is the time it takes to grow and pollinate

Vanilla is a climbing plant in the orchid family, native to Central America. It thrives in areas sheltered from direct sunlight to avoid damage to its stems and leaves. Its flowers grow in clusters and are hand-pollinated using a needle or a thorn.

3 MINUTES is the time it takes for blanching and initial heating

A special procedure must be followed to ensure that the vanilla pods are properly prepared for use. First, the pods are soaked in water at a temperature of approximately 60 °C to soften and make them more pliable. After about 24 hours, the pods turn a rich chocolate brown colour. The preparation is completed by flaking the pods, which breaks down the vanillin precursor molecules and facilitates the transformation of glucovanillin into vanillin in the steam under the action of glucosidases. Following these steps will ensure that the vanilla pods are optimally prepared according to your recipe.

10 DAYS Sun-drying

The drying process has a significant impact on the aromatic properties of vanilla pods. Dry the pods in the morning sun for 3-5 hours every day for about 10 days. We rotate the pods regularly to ensure even drying. Sun drying breaks down the vanillin compounds into their various constituents, resulting in a distinctive and pleasant vanilla scent. This meticulous procedure ensures the production of high quality vanilla and is therefore essential for every vanilla producer.

3 MONTHS for refinement and categorisation

After sorting, the vanilla pods are carefully stored in containers to allow the aroma to mature and intensify. Weekly quality assessments are carried out to ensure that any possible defects can be immediately corrected. Once the quality has been confirmed, the pods are measured and grouped into uniform groups for market preparation. At each stage of the process, the focus is on maintaining the highest possible standard of product quality.