Preparing vanilla Planifolia
Vanilla Planifolia
Gourmets the world over make Planifolia vanilla probably the best-known variety. In fact, it’s the most widely cultivated variety of vanilla on the planet. Like all vanillas, this vine is hemiepiphytic. This means that it grows on trees or shady supports by developing aerial roots.
Planifolia: a vanilla that has traveled the world
Originally from Mexico, this orchid was exported to Europe during the great Spanish conquests. In the 1800s, several attempts were made to acclimatize it in the Indian Ocean. Bourbon vanilla became established on Reunion Island, Mauritius, Madagascar and the Comoros. The name Bourbon vanilla refers to this variety, but only to those originating in the Bourbon Island region (the former name of Reunion Island). By extension, this name, which only dates back to 1964, is reserved for all Planifolia vanillas produced in the Indian Ocean. However, the pollinating insects essential to vanilla fertilization were unable to acclimatize elsewhere than in their endemic region. So it wasn’t until Edmond Albius discovered hand-pollination of vanilla in 1841 that its cultivation was democratized.
Vanilla Planifolia has long, slender pods.
When fully ripe, their green color gradually turns to yellow.
When overripe, the pod splits.
The fruit is dehiscent, since it sows its own seeds.
Planifolia vanilla’s high vanillin content is one of its distinguishing features.
It only develops during the steaming process.
This is when an enzymatic reaction creates this aromatic molecule.
Although this aldehyde accounts for only 2% of the pod’s weight, it is nevertheless its main aroma.
However, a wide variety of aromatic molecules make up the complex and coveted fragrance of the vanilla bean.
Depending on terroir, sunlight and humidity, the notes can vary.
In Madagascar, for example, the scent is reminiscent of rum-raisin or tapenade.
As for Planifolia beans from Mexico, they give off cocoa accents or notes of dried prune.
After harvesting when ripe, the pods are washed, then scalded for a few minutes in water at 65°C to bring about vegetative arrest.
Times and temperatures vary according to the know-how and expertise of the preparers.
The pods are then steamed in a covered, padded chamber for 48 hours. The aim of this stage is to develop the famous vanillin and other aromatic compounds through a natural enzymatic reaction.
The beans are then successively dried in the sun and shade for 1 to 2 months.
Finally, the beans are matured in wooden trunks lined with paraffin paper.
This maturation must last at least 1 to 2 months to develop the intensity of the vanilla’s aromas, and also to observe the microbiological stability of the beans.
Finally, the fruit is sorted by quality and size for packaging.
In particular, we separate red vanilla for extraction from black vanilla for the gourmet market.
NOROHY has unearthed some real nuggets for you to use in your recipes.
Over the years, we have forged solid partnerships with Madagascan vanilla producers and processors.
NOROHY selects Planifolia vanilla beans from the Mananara / Maroantsetra districts.
Gourmet quality, these unsplit black vanilla beans are supple and full-bodied.
They exude intense vanilla, woody and camphor notes with a pleasant hint of rum raisin.
This same pod variety is also available in powder form for even more woody aromas.
Ideal for sprinkling on decorations or incorporating into pasta dishes.
Discover our Planifolia vanilla beans from Mexico, with their subtle cocoa notes and prune aromas.
Among the products derived from NOROHY Planifolia vanilla, add our clean label recipes to instantly flavor your preparations.
NOROHY Bourbon vanilla extract guarantees a high vanillin content thanks to the quality of the beans used.
VANIFUSION, our vanilla bean paste, combines powdered vanilla beans and vanilla concentrate for a wider range of flavors without being dependent on infusion time.
Finally, for even greater ease of dosage, try TADOKA, the right dose of vanilla that combines vanilla concentrate and vanilla bean powder from Madagascar and Papua New Guinea.
En explorant les multiples facettes de la vanille, nous avons plongé dans le monde fascinant des orchidées et découvert les étapes de la préparation de la vanilla Planifolia. N’hésitez pas à approfondir le sujet grâce à nos articles de blog détaillant chacune de ces étapes : floraison et pollinisation, échaudage, étuvage, et affinage des gousses de vanille Madagascar.
La vanille, contrairement à ce que beaucoup pensent, est loin d’être une variété unique.
NOROHY a parcouru le monde pour vous offrir le meilleur de chaque variété de vanille. De Madagascar au Mexique pour la vanille Planifolia. De plus, nos produits dérivés de la vanille, tels que l’extrait de vanille Bourbon et la pâte de gousses de vanille VANIFUSION, vous permettent d’explorer un large éventail d’arômes dans vos préparations culinaires.
Mais notre exploration ne s’arrête pas là ! Si les variétés de vanille vous intriguent, dévorez-vite notre article sur les 3 principales variétés de vanille ou celui dédié à la vanilla x Tahitensis !