History
The vanilla plant, scientifically known as Vanilla planifolia, is a climbing vine from the Orchid family. Its pods, once processed, become what we know as vanilla. The Aztecs were using vanilla long before European explorers arrived in the region. Its introduction to Martinique may have occurred via French Guiana in the early 18th century. Father Labat even mentioned vanilla in his writings.
Varieties
There are more than a hundred varieties of vanilla depending on the region.
In Martinique, the most common variety is Vanilla pompona Schiede. It is also known as “vanillon” or “banana vanilla” because its pods are thick and short. This variety has a very low yield, is not widely cultivated, and contains less vanillin. It is also found in Guadeloupe, tropical America, Brazil, and French Guiana.
The variety Vanilla planifolia (also called Vanilla fragrans) is grown in Madagascar, Réunion Island, the Comoros, India, Uganda, Indonesia, Mexico, and the Tonga Islands. It is the most widely produced and commercialized vanilla in the world and is known under the Bourbon designation.
Vanilla tahitensis Moore, grown in French Polynesia (including Tahiti), once made the region the world’s second-largest producer after Madagascar.
Vanilla requires a warm, humid climate, a support structure to climb on, and partial shade. Three main cultivation techniques are used:
- Under forest cover, using tree trunks as natural supports
- Intercropping, for example, between sugarcane rows
- Under shade structures
🔧 Preparation
Preparing vanilla requires meticulous, methodical work based on techniques developed long ago in Mexico.
- The simplest method, called direct preparation, consists of letting the pod ripen while alternating sun and shade exposure. However, the results are often poor.
- The preferred method is indirect preparation, which begins with a sudden heat shock to kill the pod, followed by a long series of transformation, drying, and sorting steps. The entire process lasts nearly ten months before producing the commercial vanilla bean.
Medicinal properties
Known for centuries for its aphrodisiac reputation, vanilla is above all tonic and relaxing. It is recommended in cases of physical or mental fatigue, and its effectiveness against insomnia has been demonstrated.
For people with low appetite, vanilla acts as an aperitif before becoming digestive. Rich in antioxidants, it helps combat cellular aging.
Uses
Vanilla is used in countless desserts, including yogurts, ice creams, flans, and custards. Its aroma enhances cakes, crêpes, and pastries.
In Martinique, it is also used to make punches.
