VANILLA
GET TO KNOW THE VANILLA PROCESS
At Bundi Nyahuka, we proudly grow and distribute premium vanilla from our lush 7-acre farm. Our vanilla beans are nurtured in rich, fertile soil using sustainable practices that bring out their deep, aromatic flavor. From our farm to your table, experience the exceptional quality of Bundi Nyahuka’ vanilla, crafted with care and commitment to excellence.
LEARN ABOUT THE VANILLA PROCESS
Fruit Development: Vanilla is derived from the vanilla orchid (*Vanilla planifolia*). In tropical climates where vanilla is grown, each flower needs to be hand pollinated. After pollination, the vanilla orchid flowers develop into long, green pods (beans). These pods typically take about 8 to 9 months to mature. They are initially green and not yet ready for harvest.
Harvesting: The vanilla pods are harvested when they turn yellowish-green. They are picked by hand, often before they are fully ripe, to ensure that the beans are not overripe and are suitable for the subsequent curing process.
Blanching: After harvesting, the green vanilla beans are briefly blanched in hot water (around 40°C) for a few minutes. This process helps to stop the beans' enzymatic processes and initiates the breakdown of cellular structures, which is crucial for developing the characteristic vanilla flavor.
Sweating & Drying: Following blanching, the beans are placed in boxes or wrapped in cloths to "sweat" for several days. This step allows the beans to start fermenting, during which their flavor and aroma begin to develop.After sweating, the beans are spread out in the sun to dry. This drying process can take several weeks and involves turning the beans regularly to ensure even drying. The beans shrink and darken in color as they dry. Proper drying is essential to develop the rich vanilla flavor and prevent mold growth.
Curing & Conditioning: The dried beans are often further cured by storing them in a controlled environment for several months. This curing process enhances the flavor and aroma of the vanilla beans, making them more aromatic and flavorful.Once cured, the vanilla beans are conditioned. They are stored in a cool, dark place, often in glass jars or vacuum-sealed bags, to allow their flavor to fully develop.
Sorting and Packaging: Finally, the vanilla beans are sorted based on quality, size, and moisture content. They are then packaged for sale.
