MADA VANILLA
Vanilla of Madagascar
The type of vanilla grown on Madagascar and in most other locations is Vanilla planifolia, also known as Madagascar Bourbon Vanilla. About 80% of the world's real vanilla comes from Madagascar. However, an estimated 95% of all vanilla products contains artificial vanilla. The best quality Bourbon Vanilla, also called Black Vanilla, is produced primarily around Antalaha, Sambava, Vohemar and Andapa in the northwest of Madagascar.
Black Vanilla or Gourmet
The black vanilla from Madagascar also called gourmet is undoubtedly the high-end vanilla. It is distinguished in particular by its high moisture content. Indeed, its moisture content is between 30 and 38% whether it is split or not split. Note that the higher the humidity, the fleshier and easier to split the pod.
Black Vanilla or Gourmet
Vanilline 1.7% - 2.0%
The black vanilla from Madagascar also called gourmet is undoubtedly the high-end vanilla. It is distinguished in particular by its high moisture content. Indeed, its moisture content is between 30 and 38% whether it is split or not split. Note that the higher the humidity, the fleshier and easier to split the pod.
Red Vanilla
Red vanilla is also called Vanilla Planifolia from Madagascar. There are two types of red vanilla which are the US type red vanilla and the European type red vanilla. The US type vanilla pod is rather reddish, while the European type vanilla pod has a more flexible reddish red appearance. Both types of vanilla have the same powerful floral scent with a touch of chocolate. This same smell is similar to Gourmet Black vanilla and TK Brown or Black vanilla.
HOW TO RECOGNIZE A GOOD QUALITY VANILLA?
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The place of production and the wait before harvest (8-9 months of maturity on the vine after fertilization of the flowers), soaking in boiling water (scalding at 62 ° for 2 to 3 minutes), enzyme stimulation (24-48 hours of steaming), drying in the sun (2-3 hours / day for 2 weeks or more depending on the humidity present), drying in the shade on a rack (15-30 days) and the ripening of the vanilla (8 months in a casing) accounts for 50% of the quality of the pod.
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The length of the pods varies from 12 to 22 cm, for a width of 3 to 8 minutes, for a weight of 3 to 7 g.
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To recognize a good vanilla pod, there is already its appearance. Its color should vary from light brown or dark brown, its texture, supple, slightly oily and shiny, smooth appearance, without mold deposit, with flawless or split ends, with the possibility of knotting it without breaking it, smelling it fleshy without being swollen, giving off an odor with strong and suave notes of cocoa, woody and delicately floral.
HOW TO RECOGNIZE A POOR QUALITY VANILLA?
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We already recognize it by its appearance.
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Duller and lighter in color, degraded with chestnuts, its dress is ridged, irregular, crumpled, sometimes with diffuse stains, it is not very oily, dull, by its low vanillin content, an erased aroma, these are the signs of '' a premature or poorly preserved crop, a vanilla too exposed to the sun, and poorly ventilated.
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A swollen pod, full of juice (water), without wrinkles, soft at finger pressure, smell of phenol, rancid or mold, sign of a poorly prepared vanilla (lack of maturity, poor scalding, lack of drying and refining.)