Where does vanilla come from? The origin of vanilla
Vanilla belongs to the orchid family. Its origins lie in wild orchids native to the distant lands of Mexico. It is thought to have been discovered by the Mayas and Aztecs over 2,000 years ago. Originally used to sweeten and flavour their cocoa drinks, vanilla was already revered for its bewitching aromas. Indeed, these peoples communicated with the gods through strong scents. Back in the day, the Aztecs called vanilla “Tlilxotchitl”. This means “black pod”. So vanilla’s origins go back a long way. It would seem that the Aztecs had already unraveled the mystery of how to prepare vanilla in such a way as to make it black and fragrant.
Later, the Spanish conquistadors discovered this elite preparation and brought it back to Europe in the 16th century. The first crops were planted in 1819 on Mauritius and Bourbon or Reunion Island. Acclimatization was attempted in Indonesia and the Philippines in 1846. Written records attest to the orchid’s introduction to the Comoros and Madagascar as early as 1893. Its introduction to French Polynesia dates back to 1848. However, vanilla was not introduced to Oceania until the late 19th and early 20th centuries. Despite numerous attempts, the introduction of vanilla vines was often unsuccessful. The plants established themselves and flowered, but without producing the precious vanilla bean. The origin of vanilla was therefore somewhat haphazard.
For a long time, people wondered why the flower was unable to bear fruit… It wasn’t until the ingenuity of a child of barely twelve years of age that this mystery was revealed.
In fact, it was thanks to Edmond Albius, a young slave, that hand pollination made it possible to produce these famous pods in 1841. The origin of vanilla as we know it today lies in its curiosity.
We don’t know exactly how the discovery was made… Some say he angrily crumpled the flowers, bringing the plant’s male and female organs, usually separated by a thin membrane, into contact. Others doubt it, given the delicacy required of the “marieuses” to pollinate the vanilla plant by hand. Indeed, we know that Edmond Albius assisted the botanist who had collected it. In fact, the latter supported him in his defence of the paternity of this discovery. It is therefore highly probable that the origin of vanilla, or rather vanilla pollination, is linked to the duplication of techniques observed on other plants.
However, his ingenuity transformed vanilla’s origins into a thriving crop in tropical regions around the globe. Thanks to his discoveries, vanilla is now successfully cultivated in previously unexplored areas, spreading its exquisite fragrance around the world.
Vanilla, native to tropical regions, is a hemiepiphytic plant, which means it grows on other plants. Its leaves, 15 to 25 cm long and 5 to 8 cm wide, give way to fragile, delicate flowers. These large, trumpet-shaped flowers give off an intoxicating fragrance. They cluster on flower buds and bloom only once a season. Each bud can host up to 15 flowers at different stages of maturity, but each vanilla flower remains open for only one morning. This is a crucial time for growers, who need to be present at the right moment to pollinate the flowers and ensure pod formation.
The “Bourbon” appellation covers all vanilla varieties originating from Madagascar, Reunion and the Comoros. Since 1964, it has specifically distinguished vanillas of the Planifolia variety, which were initially introduced to Réunion before being exported to the former French colonies in the Indian Ocean.
Explore the different varieties of vanilla origin. Discover the famous Vanilla Planifolia, renowned for its spicy, woody flavors. Savor the delicacy of Vanilla x Tahitensis, with its distinctive floral and aniseed aromas. And immerse yourself in the intensity of Pompona vanilla, characterized by its fleshy, richly-flavored pods.
To recognize a quality vanilla bean, there are several factors to consider. You have to rely on your senses. Your sense of smell is the first. You’ll be able to smell its different aromatic profiles, depending on the variety. Then there’s sight: its color should be uniform and free from stains, scars or tears. Red/brown filaments are characteristic of lower-quality vanillas. To the touch, the pod should be supple. You can feel the pulp by rolling it under your fingers. When you tie it, it should not break. Last but not least, the taste: even with a small number of beans, vanillas are highly aromatic.
You’re now more familiar with the different varieties of vanilla. But perhaps you’d like to know a little more about Planifolia vanilla or Tahitensis vanilla? Click on the links above to discover the secrets of these two leading vanilla varieties with Norohy. Find out more about vanilla flavours here!
Would you prefer to order beautiful pods to experience their differences for yourself? If you’re a professional, visit valrhona-selection.com, or valrhona-collection.com for private customers. Happy tasting!