How are vanilla beans processed?
The vanilla pods are hand-harvested when they are still green and then the fermentation process begins. The beans are plunged in hot water to stop the photo-synthesis process and then the ‘drying’ and ‘sweating’ process starts until they have shrunk to 20% of their original size. The beans are dried in the sun during the day and then wrapped in the blankets at night so they can sweat. This process can last anywhere from 2 to 6 months until the beans become a very dark brown color and develop a white crystalline substance (or frost) on the outside of the bean, called vanillin. The vanillin is what gives the beans their wonderful flavor and aroma and these beans are prized. At this point the beans are aged to bring out their full flavor, and this can take from 2 months to two years. Upon the completion of this process, the beans are sorted for size and quality. Then they will rest for a month or two to finish developing their full flavour and fragrance. Once dried and cured the vanilla p
