The refining of Madagascar vanilla is the final touch in the aromatic development of this spice prized by top chefs. It follows the vanilla cultivation and preparation stages. But what exactly does this step involve? How do vanilla refiners do it? What impact does vanilla refining have on its aromas? NOROHY invites you to put your nose inside a Madagascar vanilla maturing trunk, to describe in greater detail the treasures it contains. Ready to unravel the mysteries of this tropical spice?

What is vanilla refining?

Refining Madagascar vanilla follows on from the vanilla preparation stages. The green pod has finally taken on an intense black color and is already exuding beautiful aromatic notes. The role of refining is to continue the enzymatic reactions initiated during steaming and drying.

The dried pods are then sorted and calibrated to the nearest half-centimeter, and assembled into bundles. In Madagascar, tradition dictates that the boot is tied with a strand of raffia tied in the center. These little bundles of spices are then placed in wooden trunks. Traditionally, rosewood is used. The trunks are padded with wax paper before being closed. The pods will then remain for several months. We take care to “visit” them regularly. The refiner checks the humidity level to prevent mold…

Affinage des gousses de vanille de Madagascar

What is the purpose of refining Madagascar vanilla?

Caisse d'affinage avec capiton paraffinée pour les gousses de vanille Planifolia à Madagascar Norohy

As mentioned above, refining allows the enzymatic reactions within the vanilla beans to continue. This is how the fruit develops its aromas, including the vanillin typical of Madagascar. Multiple molecules evolve to contribute to vanilla’s aromatic complexity. This is what makes the Madagascar pod so irreplaceable: chemical synthesis would be hard-pressed to reproduce nature’s skilfully balanced cocktail!

The refining of Madagascan vanilla also enables the aromas to be homogenized by transferring them into these wooden trunks. The pods are grouped into batches. In this way, the most aromatic batches transfer their aromas to those whose process is less advanced.

What are the risks involved in refining Madagascar vanilla?

Although the job of refining vanilla is based on empirical knowledge, the risks of losing the crop during this stage are very real. If the trunks are not “visited” often enough, the risk of mildew is high. One moldy pod could spoil the whole batch! On the other hand, if visits are too frequent, this could be detrimental to pod coloration, moisture content and aromatic development.

Last but not least, trunks must be stored with care to avoid picking up parasitic environmental aromas. An environment that is too humid or insufficiently ventilated is detrimental to the ripening of Madagascar vanilla.

It is therefore essential to carry out this final stage of vanilla preparation with care.

Caisse capitonnée d'affinage des gousses de vanille Planifolia à Madagascar Norohy

In conclusion, refining Madagascar vanilla represents the culmination of its aromatic development through a meticulous process. This stage produces high-quality, fragrant pods. The refining trunks, veritable treasure chests, hold the secrets of this tropical spice. Beyond its role in creating exquisite aromas, vanilla refining is an art that requires patience and expertise. It’s a delicate balance between tradition and innovation, between preserving flavors and striving for excellence.

Diving into this enchanting world means discovering the alchemy of aromas that unfold over the months. Each pod, carefully selected and assembled, contributes to this unique olfactory symphony. At NOROHY, we invite you to explore this fascinating world, to unravel the mysteries of Madagascar vanilla.

We invite you to extend the adventure by discovering how Madagascar vanilla beans are graded and packaged. Let yourself be seduced by their captivating aromas and rich, complex flavours. Order our organic Bourbon vanilla beans from Madagascar now, in tubes of 3 for home baking, or in 125g, 250g or 2.5 kg bundles for pastry chefs, ice-cream makers and professional chefs.