Bourbon vanilla pod
The Bourbon vanilla is cultivated according to certified organic standards. It is characterised by its balanced, sophisticated aroma and is not surprisingly known as the queen of spices. Incidentally, the designation Bourbon is protected and may only be used for vanilla which comes from Réunion, Comoros, Mauritius, the Seychelles or as in this case Madagascar.
Features:
We source our vanilla from a small-farmers' cooperative in Madagascar from the Sava region in the north-east of the island, to be precise. Thanks to the additional Fairtrade bonuses, we have been able to realise a variety of community projects. New classrooms for local schoolchildren, for example, and a medical centre have been built. Numerous other improvements have been made which directly benefit the farmers and their families. They also profit from long-standing partnerships, technical support and guaranteed minimum prices.
In cooperation with myclimate, we compensate for all CO2 emissions generated during the production and transport of this vanilla pod. Find out more about the sponsored climate protection project at www.myclimate.org by entering the tracking number 01-20-933547.
Ingredients
Nothing but the best: We only use organic ingredients of highest quality in our products.
- Valuable ingredients:
Bourbon vanilla pod*
- Content:
- piece, 1St
- Packaging material:
- glass, PE, paper
- Storage advice:
- Store in a cool, dry place.
- Origin of the raw material:
- Madagascar, Mauritius, Réunion, Seychelles, Comoros
- Quality:
-
- Myclimate
FairtradeMyclimatebeyond organic:
- High-quality Demeter ingredients, processed naturally
- Climate-neutral product
- Selected origin
Average nutritional value & analysis results per 100 g:
- Energie
- 1.170 kJ / 282 kcal
-
Fat
of which saturates -
9,3 g
1,3 g -
Carbohydrates
of which sugars -
27,0 g
11,0 g - protein
- 5,6 g
- Salt
- 0,01 g
Dietary advice/Features:
Allergens:
- Egg
- Peanut
- Fish
- Gluten
- Crustaceans
- Lupines
- Milk
- Nuts
- Celery
- Mustard
- Sesame Seeds
- Soybeans
- SO2
- Molluscs
Allergy information:
- not contained
- traces possible
- contained
Production
The vanilla orchid only grows in tropical mixed cultivation and, as it is a vine, requires a host plant to climb up. Using a toothpick-like stick, the vanilla blossom is pollinated by hand, usually between December and February. Whats unusual here is the fact that each day only a single blossom on a cluster of flowers opens for a few hours. If it is not pollinated in this time, it drops off. The greenish-yellow pod can be harvested around 7 to 8 months after pollination.
After harvesting, the vanilla pod is briefly blanched in hot water and then packed in boxes for fermentation. In the mornings, the pods are laid out to dry in the sun and in the evening returned to the boxes to sweat. This extremely time-consuming process is then repeated many times. It gives rise to vanillas typical blackish-brown colour and delicate, complex aroma. The pods are inspected and massaged daily to guarantee the highest quality and ensure that they can develop their aroma to the full.
Tips for preparation
Lay the vanilla pod flat on the chopping board, hold it down at one end and slice in half lengthways with a sharp knife. The vanilla seeds can be scraped out using the back of the knife.
Tip: The scraped-out pod itself has a lot of flavour too. You can make your own aromatic vanilla sugar. Simply cut the pod into small pieces and grind in a blender with a good helping of sugar.
By the way, vanilla seeds dont only taste great in desserts. Use them to enhance an oriental curry or creamy soup. Youll find more recipes at www.naturata.de
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