VANILLA BEAN MINIMUM 14cm weight about 2g (Vanilla Tahitian)

Vanilla pod - comes from a plant of the genus Monocotyledons from the orchid family, specifically from the fruit of vanilla planifolia. These plants naturally occur in the tropical zone. The largest producer of vanilla pods used to be Mexico, because there are naturally hummingbirds and stingless bees capable of naturally pollinating the flowers of the plant, which result in pod-shaped capsules turned into the vanilla pod we know in the process of fermentation and drying.
Currently, when the method of manual pollination of planifolia orchid flowers is known, vanilla cultivation has spread throughout the tropical world. Vanilla is currently produced in the largest quantities in Madagascar, Indonesia, China, Papua New Guinea.

How is a vanilla bean made?
The vanilla pod is made by harvesting the still unripe seed pod of the planifolia orchid, then the pods are fermented, which makes them black and dark brown, then the pods are dried, selected for size and quality and distributed for sale.

Vanilla sticks how to use?

The Vanilla pod is used primarily as a spice, aromatic in confectionery and perfumery. On the market you can get vanilla oil, ground vanilla, and the least processed form Vanilla pod. The most common use and use of vanilla pods is to use them to flavor food. The vanilla pod should be gently cut open and scraped out with a knife, the pulp and vanilla seeds that are inside, after use you don't have to throw away the peel at all, which also contains a lot of aroma. The peel can be ground and mixed with sugar, thanks to which we get vanilla sugar with a natural aroma. If you don't have the opportunity to grind vanilla peel, you can immerse such a scraped vanilla pod in its entirety in a sugar bowl, or a closed container with sugar (e.g. in a jar), the sugar will also stretch the vanilla aroma.

PRODUCER:    

COUNTRY OF ORIGIN OF RAW MATERIAL:    MADAGASCAR