 Originating
from Mexico, vanilla (Tumu Vanira) is a climbing orchid
that can reach 50 m in length.
Due
to its aerial roots, it attaches itself like ivy to
trees. For the culture of vanilla the selection of
foster trees such as false coffee, pine and "piti" is
important. These foster trees have straight trunks with
few branches and thin bark to facilitate to the liana.
In
Mexico the vanilla reproduces thanks to a little insect
(a bee of the genus Melipone), which is non-existent in
Polynesia. Artificial insemination is therefore
necessary.
Admiral
Ferdinand-Alphonse Hamelin has introduced the first
vanilla plants in 1848 and efficient cultures emerged in
1880.
For
the first time after 3 years, vanilla bears fruits and
then for up to 40 consecutive years. Its fruit called bean is actually a capsule for botanists.
Varieties
 There
are two varieties, Vanilla of Tahiti (Vanilla tahitensis),
resulting from the crossing of vanilla fragrans and
vanilla pompona, its bean is short, non opening,
delicate and smooth in taste and flavor.
Mexican
vanilla (vanilla fragrans) has been introduced by
admiral Louis Bonard in 1850; rich in vanillin and oil,
meaty and it opens – a disadvantage for its
preparation because it needs heating to prevent it from
opening.
Length
From
10 to 12 cm for the Tahitian and 13 to 20 cm for the
Mexican vanilla.
 Harvest
Regulated
by the chief of the district; the been is ripe when it
becomes yellowish green.
How
to buy
The
taste is pleasant and smooth, the been is flexible,
shiny and of a uniform color.
Usage
Very
strong in aroma, it is used in a good number of
pastries, chocolate, cooking, cocktails, crèmes,
custards… Put it into sugar, ground coffee or into
rum. A very distinctive flavor will result.
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