Vanilla is a spice obtained from the fermented capsules ("pods") of various species of the orchid genus Vanilla.
Derived from the Spanish word for pod, "vaina," our current term "vanilla" evolved over time.
The very lengthy process required to produce a finished vanilla bean makes it clear why vanilla is the second most expensive spice in the world after saffron: at the time of harvest, vanilla beans are still green and have neither taste nor smell. Only through fermentation do they acquire their black-brown sheen and their popular, beguiling vanilla aroma.
The raw materials for our vanilla powder come from certified organic cultivation in Madagascar. The aromatic powder is obtained by finely and gently grinding the vanilla bean and is traditionally used to flavor cocoa, chocolate, and desserts. The Aztecs and Incas already made use of the "queen of spices" in this way. Valued as aphrodisiacs back then, cocoa and vanilla remain an inseparable pair to this day.
Real vanilla is characterized by a certain creaminess and simply tastes incomparably delicious.
