Like all fruits, vanilla begins with a flower: A single flower that opens up on only one day every year, and if you fail to pollinate it, that’s it. No vanilla bean.
In 1841, it was discovered that is was possible to manually pollinate the orchid using a sliver of wood or a needle. And that’s how it’s still done today: painstakingly, flower by flower. After this delicate operation, the vanilla farmer must patiently wait for the pod to ripen and darken before it can be harvested. From there, the pod is washed, sorted, cured, and aged for at least a month, each stage of which risks failure. It could easily be a year after its initial harvest before a ready-to-use vanilla pod ends up in your kitchen.
Vanilla beans can only be grown in specific locations around the world. Tribal Vanilla gets its vanilla beans from the Ibanda district of Uganda. These beans have been tested by an independent laboratory in France and have been proven to rank highest in quality, vanillin content and moisture. Our network of small-scale farmers in Uganda take pride in their quality, not their quantity! There are bigger producers in other parts of the world, but you
How to use the bean:
1. Split the vanilla pod lengthwise with a sharp knife
2. Scrape the tiny black vanilla beans out from the inside of the pod
3. Use the beans directly in any recipe
4. The empty pod and leftover beans can be used for infusing into any other foods such as meat, sugar, cream, drinks etc.
1. Reseal the package to keep the unused beans moist and fresh
2 Store in a dark, cool location
3. Do not refrigerate