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#EXPENSIVE VANILLA PERFUME MANUAL#

Next, they are dried slowly in the sun or in special driers until they become dark brown and soft. First, they are scalded to stop them ripening and activate the enzymes that develop the characteristic aroma. Once harvested, the vanilla processing and transformation process begins. What do you know about vanilla in perfumery? Vanilla pompona is a botanical treasure that finds its place in a variety of creative industries. This plant is invaluable for the vanilla bean, which contains a high-quality vanilla oil used in cooking and perfumery. The flowers are eye-catching, with white pompon-shaped blossoms and a delicate fragrance.

Vanilla pompona, native to Central and South America, is distinguished by its long stems and glossy green leaves.

It is found mainly in desserts, baked goods and confectionery. It is appreciated for its floral and fruity fragrance, with notes of vanillin, tropical flowers and caramel. Vanilla x Tahitensis beans are plumper and wider than those of other vanilla varieties, and range in color from light green to dark brown. It is known for its unique, exotic aroma, which differs from that of classic Bourbon vanilla.

Vanilla x Tahitensis is a specific variety of vanilla native to Tahiti and the surrounding islands of French Polynesia.

Harvesting the Madagascar vanilla beans requires meticulous attention and a specific transformation process to release the rich, smooth aromas for which Bourbon vanilla is famous. It is distinguished by its delicate flowers and mesmerizing fragrance.

Vanilla planifolia, also known as Bourbon vanilla, is a type of orchid native to Mexico.

This process allows the pods to develop their characteristic aroma and intense flavor of sweetness. The pods then undergo a ripening process, which involves slow, controlled drying, often in the sun for several weeks, followed by a conditioning process. They must be carefully harvested by hand to avoid damaging the plants. At this point, vanilla is harvested when the pods have reached maturity. After pollination, the flowers turn into green vanilla pods that gradually ripen.

Growers gently pollinate by opening the flower and transferring pollen from a male to a female part of the flower. The delicate flowers have to be pollinated by hand, as bees and other pollinators cannot reach them easily. Vanilla generally flowers after two to three years of planting. Vanilla cultivation requires a tropical climate with an average temperature of around 25☌. The vanilla plant is a climbing orchid grown to produce vanilla beans.

These regions provide the ideal climatic conditions for growing vanilla. The main vanilla-producing regions are Madagascar, the world's largest producer, followed by Reunion, Comoros, Tahiti, and other tropical countries such as Mexico, French Polynesia, Indonesia and India. A few days later, the flower transformed into a precious vanilla pod.

#EXPENSIVE VANILLA PERFUME MANUAL#

He perfected a technique for the manual fertilization of the vanilla orchid by distinguishing the male and female organs of the flower, then pollinating them with a wooden thorn. Today, vanilla is grown in several tropical countries and continues to be one of the most prized spices in the world.ĭID YOU KNOW? In 1841, on the island of Bourbon (now Reunion Island), Edmond Albius, a young slave, made a revolutionary discovery. However, cultivating vanilla outside its natural habitat proved difficult, until a hand-pollination process was discovered in the late 18th century on Reunion Island, revolutionizing the vanilla industry. During the colonization of the Americas, the Spanish conquistadors discovered vanilla and brought it to Europe. Vanilla is native to the tropical regions of Central and South America, and was cultivated exclusively by indigenous peoples. The history of vanilla goes back to the origins of the Mayan civilization, where it was used to perfume sacred drinks. They called it "vainilla" because of the elongated shape of the pods. The use of the word "vanilla" dates back to the 16th century, when the Spanish conquistadors discovered the plant in Mexico and appreciated its characteristic flavour and aroma. The name vanilla is used to refer to both the orchid plant and the aromatic pods it produces. The word "vanilla" comes from the Spanish word "vainilla", which literally means "little pod".