What is split vanilla?
Split vanilla: a natural phenomenon
Vanilla flourishes in tropical climates with high humidity. Mature pods, rich in vanillin, split open to release their seeds. This natural phenomenon is a sign of maturity and aromatic richness. However, only Planifolia vanilla beans split. This species is said to be dehiscent.
A dehiscent plant is one whose fruit or reproductive organs open spontaneously at maturity to release seeds or spores. This characteristic facilitates natural seed dispersal.
Contrary to popular belief, a split pod doesn’t mean it’s damaged. Quite the opposite, in fact!
An exceptional concentration of aromas
Split vanilla is often considered more fragrant. This is because the split occurs only when the beans are ripe. The more mature a pod, the higher its vanillin content. This aromatic molecule dominates the spice’s fragrance.
Many chefs and craftsmen prefer split vanilla. It offers a more intense fragrance and a more complex flavor. It also facilitates seed extraction, making it more convenient to use.
Why don't all the pods split?
In addition to indehiscent vanilla varieties such as Tahitensis, some Planifolia vanilla beans do not split. This is mainly due to their lower vanillin content.
Moreover, vaniculturists don’t always have the option of waiting for them to split. The harvest period is ordered by region according to weather conditions and the overall degree of ripeness of the plants. Most pods are harvested at maturity, when their color turns from green to yellow. However, they are not yet ripe enough to split.
In addition, some vaniculturists fear theft and prefer to harvest their pods as early as possible to ensure additional income.
A more fragile pod, but just as precious
Despite its qualities, split vanilla requires careful preparation and storage. Once opened, it risks drying out more quickly. You also need to ensure that the beans do not disperse during handling. In fact, when the pods are massaged, the seeds could be squeezed out of the envelope through the slit, reducing its weight and aromatic intensity. The appearance of the vanilla bean should not be a decisive criterion when choosing a pod.
How do you use split vanilla in cooking?
Split vanilla is used in the same way as a conventional vanilla bean. Simply split it in half, then scrape out the seeds. They can then be added to cream, paste or syrup.
Split pods can also be used to flavor sugar, milk or spirits. To maximize their flavor, we recommend infusing them slowly. The longer the infusion, the more intense the aromas.
NOROHY split vanilla
NOROHY occasionally offers batches of organic split vanilla from Madagascar to its most loyal customers. Indeed, split vanilla is destined for connoisseurs who know how to showcase it in exceptional gourmet creations.
Contact your Valrhona Selection sales representative to reserve a few kilos of this exceptional vanilla…
Split vanilla, an underestimated treasure
Although considered less aesthetically pleasing, split vanilla has great aromatic qualities. Its intense fragrance and ease of use make it an ingredient of choice. Rare and intense are the two adjectives that best describe it!
In cooking or baking, it reveals its full potential. To take full advantage of its aromas, all you need to do is store it well and use it with care. In this way, split vanilla can become an invaluable asset for enhancing all your recipes.