There are approximately 130 species of Vanilla, but only two species, vanilla planifolia and vanilla tahitensis, are acceptable to be used for food. The major difference is in the taste, with the v. tahitensis having a lower vanillin content (therefore milder vanilla flavor) and the v. planifolia having a richer buttery aroma. At Kona Vanilla & Fruit we only grow vanilla planifolia for maximum flavor and aroma. 

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One of our favorite things about vanilla is that it develops from an orchid. A small self fertile pale yellow flower emerges in spring's early morning waiting to be hand pollinated. If not pollinated before the sun is high the flower will close back up, drop off and no pod will develop. Pollinated flowers will take nine months before the long green pod is mature at which point it will be picked and prepared for curing. There is no aroma at this stage. 

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Curing is a delicate process involving fermentation, sweating and slow drying. This process takes on average 120-150 days, but the size of the pod truly determines the amount of time to cure each bean. We must have a watchful eye and know the signs.

 

The main component responsible for the aroma in vanilla is called 'vanillin'. The ripe beans produce a sugar called glucovanillin. During fermentation glucovanillin will split into glucose and vanillin. The glucose is the slightly sticky oily component that preserves the vanilla and the vanillin provides the aroma. This combination is often referred to as caviar.