The Princess Orchid
Vanilla is a plant that requires unlimited tender-loving care and attention, only providing its pods to those who know how to care for it and recognize its value. Thus, man has learned how to pollinate, or marry, the vanilla by observing insects gathering pollen from the delicate white orchid flowers. The fertilization is always done by hand individually with each flower. If the operation is successful, the flower produces a green vanilla pod of 12-25 centimeters (5-10 inches) long containing thousands of tiny seeds that have yet to reveal their sweet scent.
The transformation of these harvested pods requires equally as much attention and patience. But once again, the waiting and the work involved will be highly rewarded. The process begins by immersing the vanilla pods in a bath of boiling water. The pods then undergo 10 months of alternating periods of drying in the sun and sorting. Each chosen pod develops a shiny brown covering and, above all, begins to acquire the sweet aroma synonymous with warmth, fondness of good food and escape.
An increasing number of restaurants throughout the world are cooking only with vanilla from Taha’a as expert connoisseurs are attracted by this national treasure nestled in the Leeward Islands.
Therefore, visitors to French Polynesia should take the necessary time to choose only the best vanilla pods to take home with them.