1. What is a vanilla pod?

A vanilla pod is the fruit of a tropical orchid called Vanilla. There are over 500 species of orchids in the world, and only the vanilla orchid produces fruit. The most commonly cultivated orchid is Vanilla Planifolia, which accounts for about 95% of the world's vanilla pod production. These pods are long and slender, typically dark brown in color, with a smooth and glossy texture. Inside each pod are small black seeds, known as "vanilla caviar." The aroma of vanilla is contained in both the pod and the seeds.

2. How to recognize a high-quality vanilla pod?

To recognize a high-quality vanilla pod, pay attention to several characteristics. First, look for pods that are plump and supple, indicating an adequate moisture content of around 33% for a gourmet-quality vanilla pod. Quality vanilla should also be flexible and malleable, meaning it is not dried out and can be tied into a knot. A high-quality vanilla pod will have a rich and powerful aroma and the seeds inside should be well-developed and deeply black. Avoid pods that are brittle, dried out, or show signs of mold.

3. When to harvest vanilla pods?

Vanilla pods are harvested when they reach maturity, which typically occurs between 7 and 9 months after pollinating the vanilla flowers. The exact timing of the harvest can vary depending on the region of cultivation, climatic conditions, and specific farming techniques. In Madagascar, the harvest takes place between June and August, depending on the production areas. In Brazil, there are two harvests per year. To achieve the best flavor, it's essential to harvest the pods at the right time when they have developed their characteristic aroma. It's during the last two weeks that the vanilla plant imparts its full aromatic power to the pod.

4. How to split a vanilla pod?

To split a vanilla pod and extract the fragrant seeds, follow these simple steps:

• Use a sharp knife to cut the vanilla pod in half lengthwise.
• Gently open the pod to reveal the seeds inside. You can use the flat side of the knife to scrape the seeds and add them to your recipe.
• Empty pods can also be used to infuse liquids, like milk, to impart flavor to your preparations.

5. Can vanilla be frozen?

No, you should not store vanilla in the freezer. Freezing vanilla pods can lead to the deterioration of the 11 vanilla molecules. Freezing initially dehydrates the vanilla pod, making it less supple, dry, and brittle. Furthermore, it can alter the essential aromatic molecules of vanilla, including vanillin, vanillic acid, 4-hydroxybenzaldehyde, and 4-hydroxybenzoic acid. The result is a vanilla pod that loses much of its distinctive flavor.

6. Is it possible to store vanilla in alcohol or white rum?

No, you should not store vanilla in rum or alcohol. This technique is often recommended by vanilla sellers for lower-quality batches, namely poorly prepared vanilla pods. When vanilla is immersed in alcohol, it tends to absorb the alcohol's flavor, and if the vanilla is of lower quality, it won't dry out or mold as quickly as it should. Additionally, the molecules that make up vanilla are "chameleons," meaning they have the ability to capture the flavor of the alcohol. As a result, your vanilla could have a pronounced alcohol taste, masking its natural flavor. It's preferable to store vanilla pods in a cool, dry place to preserve their authentic flavor.