Following in the footsteps of the remotest explorers to discover new riches, Plantex has travelled the world in order to bring you the best result in the marriage between an orchid and the human hand.

Originally from Mexico, vanilla was used by the Mayas and the Aztecs to flavour a cacao-based beverage. This mix of Cacao/Vanilla was introduced to the courts of Europe by the conquistadors and, to this day, it is still a perfect marriage. This vine from the orchid family was introduced into different regions where the climate was conducive to its cultivation. However, the natural pollination by a native honeybee (the Melipone) in South America was impossible outside of its original region.

It is on the Bourbon Island (Réunion Island) named after the dynasty of French kings that the meeting between the human genius of a young slave, Edmond Albius, and nature, took place. The first successful pollination by young Edmond was the beginning of the development of vanilla across the world and a long tradition of know-how.

Vanilla Planifolia is grown traditionally in Madagascar by small communities and families using family following production modes in tune with the cycle of the seasons. A small family vanilla plantation will also produce cloves, pepper, cinnamon, lychees and will harvest based upon the production cycles of each plant species. Vanilla orchids are grown in natural shade. In Madagascar, two tree species are usually used on plantations: the gliciridia and the jatropha which serve to support the vine and provide natural shade. The advantage of these stakes is that their natural shading provides the vine with an environment similar to that of the original forest environment by aerating the soil and providing a natural fertilizer. The cultivation of new plots is done by propagation and taking cuttings from healthy vines. It takes between 2 and 3 years before the vine starts producing pods.

Traditionally, the harvest takes place 8 to 9 months after pollination. Each vine will then produce a number of vanilla “sticks” which resemble large green beans. Vanilla pods must be harvested when mature, when the pod takes on a clearer shade and with the appearance of a yellowing at the extremities of the pods. The Madagascans call this “the tail of the plumage.” If the vanilla pod is not harvested at this stage, it will split up to free its grains. The harvest is generally spread out over a number of weeks as the fruits do not all ripen at the same time.

Once the scalding process is complete, the vanilla is quickly drained and put into large wooden crates padded with woollen blankets and then covered all over. By carefully balancing the humidity and heat, the enzymatic reaction is prolonged. Following this step, the vanilla will already have turned a nice brown tint and developed much of its aristocratic flavour.

The ripening or the maturing of the vanilla pods is the final step in preparing vanilla. The pods are stored in crates lined with parchment paper. The characteristic aroma of the Bourbon vanilla will continue to strengthen and improve.