Vanilla Beans

Vanilla Beans Indonesia

Indonesia has long been renowned as a tropical paradise with its stunning beaches, lush rainforests, and diverse culture. However, there's more to Indonesia than just its natural beauty – it's also a significant player in the world of vanilla production.

We're going to delve into the enchanting world of vanilla beans in Indonesia, exploring their cultivation, unique flavors, economic impact, and more.

Vanilla Planifolia - The Original Bourbon Vanilla

Vanilla Planifolia, also known as Bourbon Vanilla, is the most common and widely recognized variety of vanilla. It originated in Central America and later spread to other countries. When you buy and cook with bourbon vanilla beans, you are actually using Vanilla Planifolia.

The History of Bourbon Vanilla

The term "bourbon" in relation to vanilla has an interesting history. Vanilla plants require pollination to produce vanilla beans, and historically, this process was facilitated by a small bee found in Central America, where vanilla originated. However, gardeners in France and England struggled to successfully pollinate vanilla plants in their tropical gardens. It was on a French island called Ile de Bourbon, near Madagascar, that a 12-year-old slave boy named Edmond Albius discovered the technique of hand-pollinating vanilla flowers.

Edmond's discovery allowed for the propagation of vanilla beans on his native island, which was initially known as the Ile de Bourbon. As the practice of hand pollination spread to nearby Madagascar, the vanilla beans became known as "bourbon." Hence, Bourbon Vanilla Bean is actually Vanilla Planifolia, cherished for its high vanillin content and pure vanilla flavor.

Vanilla Tahitensis - Floral and Delicate

Vanilla Tahitensis, also referred to as Tahitian vanilla, is another variety of vanilla. Its exact origin is a subject of debate, with some describing it as a "close relative of Planifolia." However, it is agreed that this strain of vanilla was native to Tahiti and is still cultivated there today.

The Ripening Process of Tahitian Vanilla

The ripening process for Tahitian vanilla beans is slightly different from other vanilla-producing regions. After harvesting, the beans are left to sit for 5 to 10 days, then bathed in water and exposed to the sun for a few hours each morning before being covered in the afternoon. As the beans dry out, they are smoothed and massaged by hand.

Flavor and Usage of Tahitian Vanilla

Tahitian vanilla has a more floral and delicate taste compared to Vanilla Planifolia. It does not contain as much vanillin but is highly regarded for its unique flavor profile. The flavor of Tahitian vanilla tends to break down faster when heated, making it ideal for cold food preparations such as refrigerated or frozen meals. Additionally, Tahitian vanilla is highly valued for its use in fragrances.

In summary, Vanilla Planifolia, or Bourbon Vanilla, is the most familiar variety of vanilla. It originated in Central America and spread to other countries. Vanilla Tahitensis, or Tahitian vanilla, is a variety that is native to Tahiti and has a more floral and delicate flavor compared to Planifolia. While Planifolia is known for its high vanillin content, Tahitian vanilla is valued for its use in cold food preparations and fragrances.