Vanille Paste, 25g

Vanilla Bourbon 2 Pods

In Madagascar, wonderfully aromatic Bourbon vanilla is cultivated and harvested. Thanks to its entirely natural processing, the flavour is intensified, so just two pods are enough for a large quantity of desserts.

Because of its versatile uses, there are also many possible treats that can be conjured up from these fine pods. If you want to get everything out of your Vanilla pod, it's best to start by using the seeds. To do this, press the pods flat with the side of a knife and cut them open lengthways, then simply scrape out the seeds with a pointed knife. You can use these to flavour a butter with which you can sweeten fish and seafood, or you can add them to a Praline filling.

The leftover pods are then placed in a tall jam jar and covered with fine sugar. And just like that, you've created your own vanilla sugar, which keeps for a long time and adds not only a pleasant sweetness but also a wonderful flavour to many baked goods and desserts. Once the pods have released most of their flavour to the sugar after a while, you can take them out and simmer them in milk. With this you can conjure up a vanilla cream, or simply enjoy it as it is with a little honey.

From Blossom to Pod: The Origin of Vanilla

Vanilla planifolia is an orchid whose cultivation requires constant attention and great care. It is the only edible orchid known to botany. The white flower grows at the end of a vine supported by a tree, usually a mango or avocado tree. Not until three years after germination does the plant bloom for the first time, and on plantations it is carefully pollinated by hand. Depending on the location, Vanilla pods take between six months and a year to fully ripen. At that stage they are still green and resemble beans. It is only through drying, cooking, and steaming that they acquire their black colour, their wrinkles, and their wonderful flavour.

The Different Varieties of Vanilla

Around the world, there are fewer than ten known varieties of vanilla. It grows in Mexico, Uganda, Tanzania, Madagascar, and Tahiti, and each variety differs in flavour. The Tahitian variety also has a slightly different growth habit — it is the only one whose pods do not split. The Bourbon vanilla selected by Terre Exotique comes from a high-quality harvest. Bourbon vanilla is probably the best-known and most popular variety, thanks to its full-bodied flavour.

The flavour of the beans comes from vanillin, an aromatic aldehyde that appears as a white crystal. The higher the vanillin content, the stronger the flavour and aroma of the pod. Bourbon vanilla, also known as Madagascar vanilla, is distinguished by its milky chocolate aroma. It carries floral and light roasted notes, offering a wide variety of aromas.

Using and Storing Madagascar Vanilla Pods

To keep the Vanilla pods in the best possible condition:

- Before opening: store in a dry place.

- After opening: place the pods in the fridge to prevent them from drying out.

Simple Recipe Ideas with Bourbon Vanilla

The most famous recipe: Crème Brûlée with Bourbon Vanilla

Add 1 split and scraped Vanilla pod to 4 dl of milk and 4 dl of full cream, bring to the boil, then whisk together 8 egg yolks and 100 g of sugar until pale. Carefully combine the two mixtures and pour into small moulds. Bake for one hour at 100°C. If you like, you can then caramelise them with brown sugar.

Edmond Albius, the Man Who Discovered the Secret of Bourbon Vanilla

Vanilla originates from Mexico, where the Aztecs used it to temper the bitterness of chocolate. This "black flower" was introduced by Cortés in 1521. Later, Louis XIV fell in love with it and wanted to cultivate it on the island of Bourbon, known today as La Réunion. The vine did bloom, but bore no fruit, as it needed to be pollinated by a wasp that existed only in Mexico.

Nobody knew how to pollinate it. It wasn't until 1850 that Edmond, a young enslaved man on the island of Bourbon, discovered the process by pricking and shaking the flower. As a token of gratitude he was freed, and the young man took "Albius" as his name of freedom, in reference to the white colour of the orchid. The cultivation of Bourbon vanilla became possible!