Bourbon vanilla beans from Madagascar
arrow_backTo the overviewBourbon vanilla (Vanilla Planifolia) originates from a specific species of orchid, and from early blooming to the finished vanilla pod, the bean undergoes a process that includes hand-pollination of each individual flower on the plant.
At harvest, the vanilla is green and undergoes extensive processing, including blanching and subsequent stays in a sauna, before being dried outdoors. Each vanilla bean is massaged repeatedly during the curing process to achieve a soft and rich texture. This entire process can take up to 6 months.
A vanilla farmer in Madagascar produces about 150 kg of green vanilla pods per year, which equates to 25 kg of dried vanilla.
This product can be seen at the exhibition.
This product can be seen at the Exhibition
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Kryta A/S
Kryta is a reliable supplier of spices and premixed seasonings for retail butchers, food service, and industry in Denmark, Sweden, Norway, and Iceland.
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