In this article, we want to share our love for a unique plant that we grow on our farm in Sao Tome: vanilla!
Almost everyone can recognize vanilla in its iconic pod form. However, it becomes more difficult to do the same with the plant that produces the vanilla bean itself...
Vanilla, being an Orchid or Orchidaceae, is part of one of the largest botanical families found all over the globe (even in Switzerland). This diversity is reflected within its species, as there are over a hundred varieties of vanilla! But in the end, we generally only find three varieties in our fine grocery stores, chocolates, or perfumes: vanilla planifolia (also called vanilla fragans), vanilla tahitensis, and vanilla pompona.
Identifying Vanilla
Before exploring the history and characteristics of these three varieties, we wanted to give you some botanical keys to easily recognize a vanilla plant during your next trip to the tropics or visit to a botanical garden (there are very beautiful specimens at the Conservatory and Botanical Garden of the City of Geneva).
Vanilla is an epiphytic plant, meaning it does not need to be in the ground to grow. This characteristic is common among Orchids, allowing them to grow high on trees, protecting them from predators. They feed mainly on a light substrate (moss and decaying matter) and ambient humidity. Note that vanilla is not a parasite like the strangler fig or mistletoe; it does not harm its host. Vanilla has the characteristic of forming long vines that snake along the ground, seeking support to gain elevation. Once a tree is found, it will grow towards the canopy and then fall back down, forming a giant loop between the canopy and the ground. Like an earthworm, if you cut a vine in two, it creates two individuals that continue to thrive separately. Be careful, vanilla sap is irritating, so when you handle it, cover your skin well!
Between each plump, fleshy leaf is an "eye" that can create either a root, an attachment (a small tentacle allowing the plant to climb), or an inflorescence. The vanilla flower appears in clusters, varying from light yellow, white, and green. Each flower has ovaries (female) and pistils (male), but they cannot self-pollinate. If they are visited by insects or a hummingbird, the ovary will lengthen, and the flower will turn into a long, green pod.
In the wild, this pod, once ripe, will open to release small black seeds and then propagate. The peculiarity of all commercial vanillas is that they must be hand-pollinated because the natural pollination ratio is very low. This practice was invented by young Edmond Albius at the age of twelve. Born on Reunion Island (then Bourbon Island) in Sainte-Suzanne on August 9, 1829, orphaned very early and enslaved, he was introduced to horticulture and botany techniques by his master Ferréol Bellier Beaumont. He discovered how to pollinate vanilla by hand and without an insect pollinator, inspired by a technique applied to pumpkins. Today, the same process is still used worldwide, consisting of self-pollinating vanilla by forcing contact between the pistil and the ovary.
Now that we have covered some common botanical characteristics, let's explore the different varieties.
Vanilla Planifolia or Fragans
This vanilla originated in Mexico. Its development was linked to that of a bee called Melipona, which was the only effective pollinator for vanilla in its regions of Mexico. Mexican vanilla (vanilla Fragans or vanilla Planifolia) is currently primarily produced in the Indian Ocean, particularly thanks to Edmond Albius with the famous vanilla from Reunion Island (formerly Bourbon). The Bourbon Vanilla label was created to protect the identity of Indian Ocean productions. It can also be found in India, Indonesia, Uganda, and the Tonga Islands, as well as in Sao Tome on our farm.
Vanilla Planifolia, being the most widely cultivated variety among the three, has achieved greater commercial success than Tahitensis and Pompona due to its higher vanillin concentration, making it a prized ingredient in culinary and perfumery sectors.
Its distinctive sweet floral fragrance is frequently used as a flavoring agent in desserts, baked goods, and confections. It is worth noting that, due to its unique and particularly adaptable aroma, this vanilla variety can also be used in baking to enhance the flavor of cookies, cakes, custards, and even ice creams.
Pictured below: Fragans vanilla from our farm in São Tomé.
Aromas : The Planifolia is powerful, with caramel aromas and notes of honey and cocoa nibs, reminiscent of its origins on the chocolate island.
Vanilla Tahitensis
This variety of vanilla is also called Tahitian vanilla. It is mainly cultivated in the Pacific Ocean: French Polynesia, particularly on the island of Tahiti, but also in Papua New Guinea.
Although Vanilla Tahitensis is not as commonly used as Vanilla Planifolia, it still finds its place in the gastronomy and perfumery sectors. This vanilla variety is characterized by a lower concentration of vanillin and a higher proportion of heliotropin, thus imparting a more floral and fruity aroma, enhanced with nuances of cherry, almond, and anise.
In the culinary field, Vanilla Tahitensis pods are highly prized for bringing an exotic and elegant touch to desserts, beverages, sauces, custards, and cocktails, among others. Its delicate and distinctive fragrance is ideal for enhancing other ingredients.
Vanilla Pompona
Vanilla Pompona, a climbing orchid native to Central America, South America, and parts of the Caribbean, is distinguished by its fragrant yellowish-green flowers. The pods of this variety, whose shape and size may vary depending on the region of origin, are generally larger and more elongated than those of Vanilla Planifolia and Vanilla Tahitensis, reaching up to 25 centimeters in length. Their cylindrical appearance is accompanied by a dark brown or black surface, with a thicker skin and fewer seeds compared to Vanilla Planifolia.
Economically, Vanilla Pompona is among the three most important vanilla species, although its use is relatively limited in culinary and perfumery fields. This is partly due to its relatively low vanillin concentration, generally fluctuating between 0.1% and 0.5%, compared to 1.5% to 2.5% for Vanilla Planifolia and 0.2% to 1.6% for Vanilla Tahitensis. Another significant factor impacting its market presence is the smaller harvests compared to the two aforementioned species, especially Vanilla Planifolia, leading to higher costs and reduced availability.
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