Vanilla pods don’t start out black and fragrant. They begin as green, scentless pods on the vine. The distinctive vanilla aroma and flavour develop through a careful curing process that takes months.
Growing vanilla is highly labour intensive. Each flower must be hand pollinated within a single day of blooming. Growers monitor their vines daily to catch every flower at the right moment. On commercial plantations, this can mean pollinating thousands of flowers each morning.
After pollination, the pods mature on the vine for several months. Once harvested, they go through a multi-stage curing process. This involves blanching, sweating, drying, and conditioning. The entire process transforms the pods from green and odourless to dark, aromatic, and full of flavour.
This intensive cultivation method is why vanilla is one of the most valuable spice crops in the world.
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