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Vanilla is a rare spice of the Orchidaceous family. Its culture and its preparation require attentive and extensive care for a richly aromatic spice. It is especially appreciated for its taste and smells as much restoration as cosmetology.
There are several varieties of vanilla. In Polynesia, the predominant variety is vanilla tahitensis, which is characterized by typical sweet notes of flowers and chocolate. The Tahitian vanilla is highly sought-after and is regarded as a luxurious, rare and expensive vanilla. It is mainly grown in the Society Islands: Raiatea, Tahaa (nicknamed the vanilla island) and Huahine.
The vanilla pod is still two years on foot before being harvested. Then several meticulous operations which are spread over 4 to 6 months so that the pod take this beautiful brown color, emits its aroma and can be preserved. At the end of their refining, the pods are sorted; the length determines the value of vanilla.
You can discover all the subtlety of using this spice pods cooking preferably by maceration. To let them having the maximum flavor, do not hesitate to split in half lengthwise. You give to your sauces, creams, desserts and preparation milk a pleasant perfume. The pods can also subtly flavor rum, cocktails and punch.
Presented in a “pandanus” case (plant fiber woven), the pods are protected from light and longer retain their natural flavor. You can also use the case to protect other vanilla pods or as a original case pen.
Quantity: 4 pods + 1 pandanus case
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