Get ready to be whisked away to the enchanting world of vanilla, where Madagascar takes center stage, producing a staggering 70% of the world's vanilla delights. But hold on – what we often call vanilla beans are not your typical beans; they are the exotic fruits or seed pods of the vanilla orchid plant. Dive into the heart of this aromatic paradise, where the planifolia species reigns supreme, flourishing in the vibrant landscapes of Madagascar and Mexico.
Enter the realm of Madagascar Bourbon vanilla, a name that evokes more than just flavor – it's a sweet symphony that captivates the senses. Behind this enticing aroma lies a unique and labor-intensive curing process, making Madagascar vanilla the crown jewel in the world of flavors. Unveil the secrets that justify the high price tag and discover why every note, every essence, is a testament to the unparalleled artistry of Madagascar's vanilla legacy.
Taste of Madagascar Vanilla
Quoting Vanilla Expert Alex William- “It’s far and away the most complex spice flavor on earth, which makes it almost impossible to describe. This description or lack of it is exactly what makes a high-quality vanilla bean so special. Floral, sweet, earthy, undertones of dried dark fruits, oak and leather, all at the same time!”. The signature sweet, warm and creamy flavors of vanilla are due to the presence of an organic compound named vanillin. Madagascar vanilla is so richly flavored because of its high concentration of vanilla. Though vanillin is the dominant organic compound, real vanilla beans also contain 250 other organic compounds which provide subtle spicy, floral, and fruity flavors.
Growing and Curing Madagascar
Soil and climatic conditions of Madagascar are ideal for the healthy growth of these sophisticated plants, but enough credit should also be given to the people of Madagascar who are efficient with the old age techniques of growing and curing vanilla bean pods. Growing and curing of Madagascar vanilla pods are done manually by efficient farmers. The process of pollination, that is, the male and female part of the flower is joined together with the help of a carefully carved stick thus helping the flower to bear fruits. This process of pollination is called “Edmund’s gesture” named after 12-year boy Edmund Albius who first figured out this process of pollination. Just one vanilla bean is produced through pollination of a single flower. There is no flavor in the resulting green vanilla beans. Careful curing of these green vanilla beans causes an enzymatic reaction which results in the development of distinct flavors and aromas. The curing process of the green vanilla bean involves sunbath throughout the days while at night the beans are wrapped to sweat. This process of sunbathing and sweating is repeated for approximately 30 days.
After this careful process of curing, your vanilla pods are ready to be used. With the help of a knife or spoon, you can scrape out the black inner seeds, the vanilla caviar. These vanilla caviars can be added to your favorite dishes. The remaining pod husks will still have loads of flavors that can be used to make vanilla sugar and vanilla alcohol extract.
The Difference Between Grade-A and Grade-B Vanilla Beans
Grade-A vanilla beans or gourmet vanilla beans are more appealing to the eye. Chocolate-like appearance with a hint of red they are more plum, brimming with fresh vanilla caviar. On the other hand, Grade-B vanilla beans are less appealing to the eyes as they are dry and look less fresh. The moisture content of Grade-A vanilla beans is approximately 30%, whereas, moisture content of Grade-B vanilla beans is 20% or less. The versatile use of Grade-A vanilla makes it more expensive, whereas, Grade-B vanilla beans are less expensive because of its lack of versatility in usage.
Now, you can enjoy good quality Madagascar Vanilla Beans, both Grade-A and Grade-B. Buy according to your preference from FITNCLEAN VANILLA. Explore our offerings on our website's homepage to elevate your culinary experience