Key Aspects

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Planting

Vanilla is grown from cuttings of Vanilla planifolia, a climbing orchid. The vines need support from host trees or artificial trellises.

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Pollination

Since natural pollinators are rare outside Mexico, farmers manually pollinate flowers, a delicate process done by hand.

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Harvesting

Pods are harvested when they turn greenish-yellow, usually 6-9 months after pollination.

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Curing

The pods undergo a lengthy curing process involving blanching, sweating, drying, and conditioning to develop their flavor and aroma.

Time Frame image

Time Frame

From planting to market-ready vanilla, the process takes 3-4 years.

Regions like Madagascar, Indonesia, and Mexico dominate production due to their ideal climate conditions. The labor-intensive nature and vulnerability to pests make it one of the most expensive crops.

Vanilla has a rich and fascinating history that spans centuries

  • Origins in Mesoamerica

    Native to Mexico, vanilla was first cultivated by the Totonac people. After their conquest by the Aztecs, the plant became associated with cacao and was used to flavor chocolate beverages..

  • European Introduction

    Vanilla was introduced to Europe in the early 16th century by Spanish conquistadors. Initially, it was used exclusively as a chocolate additive before gaining popularity as a standalone flavour.

  • Global Spread

    By the 19th century, attempts to cultivate vanilla outside Mexico faced challenges, as the Melipona bee (essential for pollination) was absent. A manual pollination technique, discovered in 1841 by a slave named Edmond Albius in Réunion, revolutionised vanilla cultivation.

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Vanilla’s global appeal lies in its versatile use in food, beverages, perfumes, and more. Its production, however, continues to face challenges like high costs and vulnerability to climate change.

Sri Lankan vanilla cultivation began in the late 19th century but has recently gained attention for its distinct flavour and sustainable practices. The vanilla species grown is Vanilla planifolia, primarily in areas like Matale, Kandy, and Badulla, which have ideal conditions such as high rainfall (2000-2500 mm) and moderate temperatures (21-32°C).

Farmers often grow vanilla in shaded home gardens using organic methods. Sri Lankan vanilla is valued for its subtle caramel, cocoa and floral notes, making it popular among chefs. The beans are also increasingly used in cosmetics and vanilla-based products like extracts and pastes.