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They say that’s just plain vanilla?

Not at Amazonia Vanilla. We don’t do plain vanilla. “They” might be thinking of imitation, or processed vanilla when they say, “Oh, it’s just vanilla”.

Vanilla is one of the most complex flavors, with over 250 flavor components in pure vanilla. The key component is naturally formed in the pod, vanillin, when sub components of glucovanillin and natural enzymes in the outer pod combine in the curing process. The art of curing breaks down the inner walls of the pod so these components contact each other and are catalyzed by the natural enzymes. It is a lengthy process of curing in pure radiant sunlight high in the Andes Mountains with an overnight treatment in cotton wraps in wooden crates. The curing process takes 4-6 weeks of dedicated management and monitoring of each pod, as some dry quicker than others.

The very careful process of curing is just one reason vanilla is labor intensive and ranks as one of the most expensive of the spices and flavors on the market, and highly sought by gourmet chefs and amateur enthusiasts.

It is the exotic and varied flavors that make vanilla a truly gourmet touch to any culinary creation, and is not unusual for chefs to have multiple stocks of vanilla sourced from different regions. However our particular favorite is sourced from the Amazonia regions of South America featuring very unique flavors.

A tastemaster recently profiled the Amazonian “cosecha” at Amazonia Vanilla.

“Wow! There are luxurious hints of nutmeg and cinnamon and molasses; definitive and pleasant satisfaction of ‘creme brûlée’’, or caramelised brown sugar. It has an intensity. It has a complexity of understatements of cocoa, maple, butterscotch and the sweet aroma of fresh oak firewood”.

At Amazonia Vanilla, we coined our name from the description given by our customers (“Wow, ….exotic!”) and we’re confident we’ll pass these same exotic flavors to you for your culinary creations.