7 years for a single pod
The production of Mauritian vanilla is a true art form that demands patience, passion, and expertise. Each step of the process is crucial to achieve an exceptional product, reflecting both the richness of the Mauritian terroir and the excellence of traditional production techniques.
Mauritian vanilla is a world-renowned product of excellence, involving a meticulous and precise process that spans seven years.
Epiphyte: Vanilla is an orchid that grows mainly on a host—an indigenous wood from Mauritius. Our vanilla plantation is organically farmed and requires extensive care.
We cultivate Vanilla planifolia, one of the best-known vanilla varieties. The first flower appears after five years.
Here are the 7 key stages of this traditional craft. Each step is critical and must be carried out with precision and masterful skill.
1. Land Preparation and Planting
Selection of fertile, well-drained soil, preferably at higher altitudes and sheltered from strong winds.
Installation of sturdy tutors, often made of filao wood, to guide and support the vanilla vines.
Planting of cuttings, spaced about one meter apart, at the beginning of the rainy season to ensure successful establishment.
Essential contribution of coconut, which gently enriches the environment and imbues the vanilla with its unique aromatic profile — a subtle and sought-after signature by the world’s finest chefs.
2. Manual Pollination
Artificial pollination is essential for vanilla bean production.
This delicate step is carried out manually, flower by flower, during a brief window of a few hours each morning.
An experienced pollinator uses a specific tool to transfer pollen from the male part to the stigma of the female flower.
3. Growth and Maturation of the Pods
Following successful pollination, the vanilla pods develop on the vines for approximately 9 months.
During this period, regular monitoring is necessary to ensure their proper development and to protect them from disease and pests.
4. Selective Harvesting of Pods
The vanilla harvest begins when the tips of the pods turn yellow and emit an intense fragrance.
The ripe pods are picked manually, one by one, with great care to avoid damaging them.
5. Blanching and Drying of the Vanilla
The freshly harvested pods undergo a blanching process in hot water to halt their maturation and eliminate insect larvae.
They are then sun-dried on racks for several weeks, with regular exposure to both air and shade.
6. Aging Period and Packaging
The dried pods are hermetically sealed in wooden or glass boxes for an aging period that can last several months, or even several years.
During this time, the pods develop their complex and characteristic aroma.
7. Quality Control and Export
Mauritian vanilla undergoes rigorous quality controls to ensure it meets standards of excellence.
The pods that meet these quality criteria are then packaged and exported to the four corners of the world, where they are prized by gourmets and master chefs for their unique and refined flavor.
Visit the Vanilla Farm
Discover our Shop
Vanilla Infused Rum Workshop
