{"id":67,"date":"2025-12-10T12:23:16","date_gmt":"2025-12-10T12:23:16","guid":{"rendered":"https:\/\/terravanilla.fr\/comment-reconnaitre-une-vanille-de-premiere-qualite\/"},"modified":"2026-01-31T16:24:32","modified_gmt":"2026-01-31T15:24:32","slug":"understanding-the-traditional-drying-of-bourbon-vanilla-from-madagascar","status":"publish","type":"post","link":"https:\/\/terravanilla.fr\/en\/comprendre-le-sechage-traditionnel-de-la-vanille-bourbon-de-madagascar\/","title":{"rendered":"Understanding the Traditional Drying of Madagascar Bourbon Vanilla"},"content":{"rendered":"

The process of preparing Madagascar Bourbon vanilla is an exceptional and unique expertise in the world.<\/strong><\/p>\n\n\n\n

The exceptional quality of vanilla's aroma relies about 70% on the care taken in its preparation \u2014 a true art passed down with passion from generation to generation in Madagascar, the birthplace of this precious spice. <\/p>\n\n\n\n

Discover here the essential steps that make it possible to obtain this unique and inimitable fragrance.<\/p>\n\n\n\n

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  1. Scalding<\/li>\n\n\n\n
  2. Steaming<\/li>\n\n\n\n
  3. Sun drying<\/li>\n\n\n\n
  4. Drying in the shade<\/li>\n\n\n\n
  5. Sorting and grading<\/li>\n\n\n\n
  6. Maturation<\/li>\n<\/ol>\n<\/blockquote>\n\n\n\n
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    \"\"<\/figure>\n<\/div>\n\n\n\n
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    \"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n

    1. Scalding<\/strong><\/p>\n\n\n\n

    The green beans are plunged into hot water to stop their ripening.
    <\/p>\n\n\n\n

    Objective: to activate the enzymatic transformation.<\/p>\n\n\n\n

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    Steaming<\/strong><\/p>\n\n\n\n

    The beans are carefully wrapped in special blankets and then carefully placed in suitable crates.
    <\/p>\n\n\n\n

    Main goal: to promote and develop the typical brown coloration characteristic of the product.<\/p>\n\n\n\n

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    Sun drying<\/strong><\/p>\n\n\n\n

    Duration: 2 to 4 weeks.
    The beans are exposed to the sun for a few hours each day.<\/p>\n\n\n\n

    Result :
    \u2192 aromatic concentration
    \u2192 gradual reduction of moisture<\/p>\n\n\n\n

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    4. Drying in the shade<\/strong><\/p>\n\n\n\n

    Slow aging step.
    The beans are stored in wooden crates<\/p>\n\n\n\n

    Objective :
    \u2192 stabilize the humidity
    \u2192 to homogenize the flavors<\/p>\n\n\n\n

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    5. Sorting and grading<\/strong><\/p>\n\n\n\n

    The pods are classified according to:<\/p>\n\n\n\n