100% Whole Bean Vanilla Powder from Papua

- Livré en sachet refermable -  

Composition:
100% natural vanilla powder from Papua New Guinea, with no added sugar. Made from the exquisite Tahitensis variety, the same type grown in Tahiti, giving it its name!

Culinary Uses:
This vanilla powder is mild, floral, and slightly chocolatey. Use it in a range of sweet recipes:

• Chocolate, Ice Creams, Yogurts: Add a few pinches to the milk at the start of the recipe.
• Jams, Compotes, Fruit Salads: For jams and compotes, add 1-2 pinches during cooking. For fruit salads, mix in 1 pinch just before serving.
• Cakes, Biscuits, Pancake Batter: Add 1-2 pinches to the batter.
• Coffee or Tea: Mix the powder directly into coffee or tea, or add a few grains to your cup.

Since it contains no added sugar, this powder can also be used in savory dishes such as seafood (scallops, prawns, lobsters) or with white meats like veal or duck breast, adding a refined touch.

Dosage:
1/2 teaspoon is roughly equivalent to one vanilla bean. This vanilla powder is an excellent substitute for whole beans, dispersing more evenly and retaining its aroma longer. For the best flavor, allow it to steep in your preparation before cooking.

Who am I? Cultivation:
Origin: Papua New Guinea

Scientific name: Vanilla Tahitensis

Among vanilla’s hundreds of aromatic compounds, vanillin is the most recognizable. However, the differences in aroma across varieties depend on cultivation, preparation, and the specific type. There are two major types: Tahitiensis (found in Tahiti and Papua New Guinea) and Planifolia (the base for Bourbon vanilla).

Vanilla is derived from a tropical orchid vine and is the only orchid grown commercially for reasons other than ornamentation. Its cultivation and processing are complex and time-intensive, contributing to its high value.

In regions outside its native range, vanilla flowers are still pollinated by hand each morning due to the lack of natural pollinators. After pollination, the flower develops into a green pod, resembling a long green bean. The pods are harvested before they split open, releasing the seeds.

Processing takes up to 10 months, including curing, drying, and aging. By the end, beans lose about 80% of their original weight. Premium beans can develop a natural crystallization known as "frost," a hallmark of quality not to be confused with mold.

A Little History:
The Aztecs, and before them the Maya, flavored a thick cacao drink with vanilla. The Spanish introduced vanilla to Europe in the 16th century, with Christopher Columbus bringing it back in 1518. International trade blossomed in the 17th century when Queen Elizabeth I of England grew fond of vanilla.

Mexico held a vanilla monopoly until the mid-19th century when Edmond Albius of Île Bourbon (now Réunion) developed the hand-pollination technique still used today, opening up cultivation beyond Mexico.

Later, Réunion farmers introduced vanilla to Madagascar, where it quickly spread. Today, Madagascar remains a leading producer of vanilla worldwide, despite increasing competition.