Vanilla
Beans From Madagascar
Only the best vanilla beans hand picked from the island of Madagascar
is intense enough for GCMG, whose extract has long been the choice
of bakers and ice cream makers. This vanilla is known as “bourbon
vanilla.” The
term dates from the time when Madagascar and several other vanilla-growing
islands were under French rule and were called the Bourbon Islands.
The vanilla beans are whole 6"-7” pods, each equivalent
to approximately 1 tablespoon of extract.
Varieties:
There are 110 varieties of vanilla only two varieties are used commercially,
Bourbon and
Tahitian.
Bourbon vanilla:
Bourbon vanilla is the common name for Vanilla Planifolia. Vanilla Planifolia
originates from Mexico. Bourbon vanilla cuttings were taken from Mexico to
Reunion Island 1000 miles east of the coast of Africa in the 1800's and grown
by the French on large plantations. Reunion was then known as the Ile de
Bourbon from which this variety takes its name.
Tahitian vanilla:
Tahitian vanilla is the common name for Vanilla Tahitensis. This
variety originates from
Bourbon plant stock taken to Tahiti, Vanilla Tahitensis mutated in
the wild and now
regarded as a different species. Its appearance is smaller and its
flavor is
considerably different than Bourbon vanilla. Tahitian vanilla is
sweet and fruity and
contains less natural vanillin. It has a floral fragrance and the
bean is fatter and
moister than Bourbon vanilla.
Bourbon vanilla has the familiar vanilla flavor that we have come
to savor in desserts
and in ice cream.
Vanilla is one
of the world's most labor intensive crops, second only to saffron.
This explains why vanilla is so expensive.
Processing:
Vanilla Beans are carefully picked at the peak of ripeness
and are cured by the
old Totonaca Natural Cycle by the sun. They are naturally sun sweat/cured.
No hot water
or steam is used to accelerate Nature's process. No chemicals are
ever used.
Our Vanilla Beans are 100% Organically grown and cured.
Storage:
Vanilla Beans should NOT be refrigerated. Store them sealed in a cool, dry, dark
place at ROOM TEMPERATURE . After some time the beans may dry out. This is a normal change.
Reconstitute them by soaking them in a liquid to be used in your recipe.
