Oily and pungent with a high vanillin content, these vanilla beans are perfect for your next dessert or beverage.
Veracruz, along with other parts of Central America, is the birthplace of all vanilla. The Totonac Indians, whose ancestors learned to cure and use vanilla, continue to do much of the cultivating, both in the wild and on plantations. These vanilla orchids are hand pollinated in the early spring and most of the green beans remain on the vine until early December.
They then go through several months of curing, where they are placed out in the sun, usually midday for a couple of hours, and brought in and covered until the next day.
Depending on the number of days of sun, this process generally takes 6 to 12 weeks. Extended curing can be for as long as five months.
Size: Three beans.
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