If you are a baker, you are sure to be familiar with the Nielsen-Massey brand. This unique curing process, along with the rich soil and growing conditions, helps create the unique, rich, and highly complex flavor profile Madagascar vanilla is known for. 1 Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. The farmers then store the beans in sweat boxes before beginning the routine of spreading beans in the sun and packing them away at night. (This is sometimes called vanilla caviar because it’s the richest, most flavorful part of the bean. Use the tip of a sharp knife to cut through the vanilla bean, exposing the tiny seeds inside. In Madagascar, the curing process is similar to that of Mexico with one slight difference the farmers initiate the curing process by immersing the green vanilla beans in hot water for a short time. The first step to making vanilla extract is to prep your bean. Combined with the hot, humid climate and rich soil, hand pollination by the country’s skilled and patient farmers has enabled Madagascar to become the world’s top vanilla producer in both quantity and quality. Growers could choose the best flowers and properly space them out on the vine, resulting in a healthier and higher quality vanilla pod. In 1841, Edmond Albius of Réunion developed an efficient method for fertilizing vanilla flowers by hand.Įventually, hand pollination was perfected on a commercial scale. It wasn’t until 1836 that Charles Morren, a Belgian botanist, discovered the link between the bee and the plant’s pollination. Imitation vanilla extract, on the other hand, is a synthetic product made from vanillin. Pure vanilla extract is made from vanilla beans. It interacts with other ingredients in a recipe to make each bite much more flavorful. Without the Melipona bee, vanilla’s indigenous pollinator in Mexico, the flowers were only occasionally pollinated by local insects. What Is Vanilla Extract Vanilla extract is a flavoring agent used to enhance a variety of desserts and even savory dishes.
The vines grew successfully with beautiful blossoms but seldom resulted in vanilla pods. For almost 50 years after its arrival at Réunion, the growth and production of vanilla was difficult.
Hence, when we refer to Madagascar Bourbon, we’re referring to the region and not to the liquor.Īround 1793, a vanilla vine was smuggled from Mexico to the Bourbon Island of Réunion. Located just east of the southern portion of Africa, the area known as the Bourbon Islands includes the islands of Réunion, Madagascar, Mauritius, Comoro and Seychelles.
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