10 vanilla pods from Madagascar 14-15cm in tube

Carefully selected for you, these 14-15cm pods are no less tasty! Their characteristics? They are black, supple, their flesh is pulpy and they are very well garnished with grains Packaged in a tube for optimal conservation The essentials to know about our vanilla Originally from Mexico, vanilla was already cultivated 1000 years ago by the Totonacs, a Native American people of the East coast of Mexico! It was brought back to Europe by the conquistador Cortés at the same time as cocoa beans. Until 1830 Mexico maintained a monopoly on them because they could only be fertilized by native bees. At that time, a Belgian botanist developed a manual pollination technique, a technique still used today! Later, France decided to send him to Reunion Island to take advantage of the climate of the Indian Ocean, then to Madagascar in 1880. With its scientific name Vanila planifolia, vanilla is the fruit of a tropical orchid that looks like a vine and bears bouquets of green-yellow flowers. The flowers are therefore fertilized by hand, which partly explains the price of this exceptional product. The quality criteria for a vanilla “pod” include length, color, appearance and smell. Once picked green, a whole process in 4 stages begins to arrive at its final form: Scalding: this technique consists of soaking the "pods".green in water heated in a tank over an open fire and then immediately place them in boxes lined with blankets to retain the heat. This is the step that causes the pods to turn brown Steaming: then the pods are immediately placed in boxes lined with blankets to retain the heat for 24 to 48 hours Slow drying: The aim of drying is obviously to stabilise the product to prevent the development of microorganisms, particularly mould. The water content of the pods gradually decreases by about 85%.Traditionally, they are spread out on blankets, on racks in the sun, for part of the day. After a few hours of exposure, the vanilla is rolled in the blankets, and these are put in a pile under cover until the next day. The operation is repeated daily. Complete drying takes two to three months. Refining: This is the last stage which consists of refining in a trunk for several months. The dried “pods” are gathered into bundles. This stage can be compared to the aging of a wine or the refining of a cheese, because an evolution in the aromatic quality of the product occurs during this period. The benefits Vanilla has multiple virtues: Anti-stress: The effect of vanilla would be similar to that of chocolate in reducing anxiety. Slows down aging: Rich in phenols, vanilla slows down cellular aging and therefore has a beneficial role in the maintenance of skin, hair and nails. Replaces sugar: naturally sweet, the vanilla pod will help you reduce the amount of sugar added to your desserts while adding a pleasant flavor. Low in calories: relatively low in energy compared to the quantities used in cooking, vanilla can be used to flavor preparations without adding as many calories as chocolate, for example. How to store it The vanilla pod should be stored away from heat (the ideal temperature is between 15 and 20°), humidity and light: In a glass container. This is why TDV has opted for the glass tube, which guarantees good conservation (for information, avoid cork stoppers which encourage the development of mold). In a tin box: if you have a small stock of vanilla, group them together tightly against each other like a small bundle, ideally wrap them in wax paper but greaseproof paper will do the job very well. Finally, place them in a tin box. You will see that they will keep wonderfully! Another tip: take an airtight container and put a little sugar in the bottom. ÉSprinkle the pods upright in the jar, you can keep them for a very long time and it will make you a delicious vanilla sugar as a bonus! Under these conditions, you can keep the vanilla for 1 year without it deteriorating. In reality, it can be kept much longer but it will dry out little by little. Other methods of preservation: the refrigerator which degrades the quality of the pod freezing soaked in a little rum… unless you want to make a homemade vanilla extract! Recipe idea And why not try something savory with a classic: vanilla chicken Take four chicken escalopes and cut them into small pieces. Brown a chopped onion in olive oil and add the chopped chicken pieces. When they are colored, add a little garlic, seeds from a vanilla pod, a teaspoon of turmeric (you can use TDV turmeric) and a teaspoon of curry. Finish cooking the chicken for a few minutes, adding a little coconut cream to perfect this dish that is both sweet and spicy. The chicken/vanilla combination is a must that will subtly enhance the chicken!