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Vanilla of Madagascar
Refining & Packaging
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| | CURING OR REFINING OF THE AROMAS
This phase of transformation can be compared to wine, rhum, or even cheese aging.
A true evolution of the quality of the aroma happens during that time. To our knowledge, no study has ever been undergone to try to describe the changes happening chemically or olfactory, or to propose improvements to the conditions of the curing or refining of our precious vanilla.
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During this period of refining that can last up to six months, the “dried” beans are placed in wooden boxes padded with sulfurised paper.
The padding limits the desiccation of the beans.
A strict triage allows controlling of the quality of the vanilla.
During the first few weeks the beans are not compacted in the boxes. Moreover, the boxes are regularly opened to allow ventilation. They are checked for molding or olfactory degradation.
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After a few weeks, the aroma of the vanilla greatly improves. The connoisseurs recognize the flavors and textures of a stable product.
That stability allows the measuring of the vanilla in order to assemble it in bunches and finally to market it.
The transformation from the “green” beans to the final product lasts at least six months.
Those six months require hard work but gives us intense satisfaction.
Every morning at the opening of our doors we are intoxicated with the flavors of the Queen of spices. We are very proud of the fruit of our labor.
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