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Originating from Mexico, vanilla (Tumu
Vanira) is a climbing orchid that can reach 50 m in length. Due to its aerial roots, it attaches itself like
ivy to trees. For the culture of vanilla the selection of foster trees
such as false coffee, pine and piti is important. These foster trees have
straight trunks with few branches and thin bark to facilitate to the
liana.
In Mexico the vanilla reproduces thanks to a
little insect (a bee of the genus Melipone), which is non-existant in
Polynesia. Artificial insemination is therefore necessary.
Admiral Ferdinand-Alphonse Hamelin has introduced
the first vanilla plants in 1848 and efficient cultures emerged in 1880.
For the first time after 3 years, vanilla bears
fruits and then for up to 40 consecutive years. Its fruit called been is
actually a capsule for botanists.
Varieties
There are two varieties, Vanilla of Tahiti
(Vanilla tahitensis), resulting from the crossing of vanilla fragrans and
vanilla pompona, its been is short, non opening, delicate and smooth in
taste and flavor.
Mexican vanilla (vanilla fragrans) has been
introduced by admiral Louis Bonard in 1850; rich in vanillin and oil,
meaty and it opens – a disadvantage for its preparation because it needs
heating to prevent it from opening.
Length
From 10 to 12 cm for the Tahitian and 13 to 20 cm
for the Mexican vanilla.
Harvest
Regulated by the chief of the district; the been
is ripe when it becomes yellowish green.
How to buy
The taste is pleasant and smooth, the been is
flexible, shiny and of a uniform color.
Usage
Very
strong in aroma, it is used in a good number of pastries, chocolate,
cooking, cocktails, crèmes, custards… Put it into sugar, ground coffee
or into rum. A very distinctive flavor will result.For
more general information
on French Polynesia, go to: |
