Vanilla
Vanilla requires a
plantation with shade trees which it can cling to. It can grow to a
heigth of up to 30 metres. So that it can still be reached, it is made
to grow in circles at a height of up to 1.50 metres.
Vanilla
blossoms are rare. Only one yellow orchid flower opens each day on one
panicle, and only for a few hours. There are no insects which could
pollinate the blossoms and, hence, each blossom has to be pollinated by
hand.
The vanilla prefers a humid, warm climate. The
vanilla seed ripens within 8 months, until the bottom tip becomes
yellow. Cyclones, too much rain or drought can damage the fruits of the
vanilla.
Each vanilla seed has its unique
ripeness point. For a period of over two months, the plants are
searched each day for ripe ones. Very ripe seeds burst open in order to
release the semen.
While still green, the
vanilla does not smell, as the fine aroma is developed only during the
difficult preparation. In order to prevent mouldiness, the vanilla is
dipped into 62°C warm water for a few minutes. This halts the ripening
process and the "queen of spices" is created.
24-hour
long „sweating“ in breathable blankets is followed by a hot bath. The
vanilla looses its water and the natural vanillin can be produced in
the oils of the seed. The green plant changes its colour to
yellow-brown.
The vanilla loves the sun. It
becomes brown and loses more humidity and creates its irrestistible
aroma from the sun rays. However, each day only a few hours of sunlight
are allowed, but this for several weeks.
The
vanilla enjoys a very individual care during its development. In order
to avoid theft, the vanilla plant receives a certificate of origin: a
seal with fine needles identifies the initials of the grower.
The vanilla has specific measurements. Its length is
a quality indicator. Long vanilla seeds can become 20 to 22 cm long and
are very aromatic. Seeds of the same length are bundled together.
Each vanilla seed is unique in its form, colour and aroma, just like any natural product. The weight is controlled continually.
Vanilla
seeds of the same quality are bundled and the bundles are stored in
metal tins which are lined with paraffin paper. In these conditions,
the vanilla can breathe and develop its aroma without loosing humidity.
Now, the vanilla needs to rest and ripen.
After three to four months of undisturbed resting, the aroma is fully
developed. This well-cared for vanilla is very harmonic in its aroma.