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From: Madagascar

Vanilla

The pods of a climbing orchid, hand-pollinated and cured for months by a family farm in the north of Madagascar.

Family
Warm, gourmand
What we use
The pods of a climbing orchid, cured for months
Harvest
Cured from July to December

What it smells like

  • Warm and creamy
  • Rum and dried fruit
  • A little smoke and leather
Cured dark vanilla pods tied with twine and a green vanilla orchid flower on a cream plate.

Every vanilla flower opens for one morning and has to be pollinated by hand. The green pods are then blanched, sweated and dried in the sun for months until they turn dark, supple and fragrant.

We use an absolute from a family farm in the Sava region. It glows in the base of Amber Lantern.

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