efore becoming that comforting flavor in so many of our favorite foods, green vanilla beans undergo many transformations, including drying, steaming and extraction. The vanilla beans must first be sorted by size since different sized beans dry more a less quickly. Sorting the vanilla beans

The beans are then soaked in very hot - non boiling - water for several minutes.

Steeping the beans : an essential part of the curing process.

This is an essential part of the process. Not only does it stop organic changes within the bean and prevent it from splitting open, but it is also crucial, ultimately, to the vanilla’s flavor. A bean that has not been cooked long enough will never become brownish or black, whereas one that has been cooked too long will become yellow.

Steeping is left to the most Senior and experienced curers.

The hot beans are covered with layers of canvas sacking and sealed in wooden cases for a period of up to 48 hours during which they become darker. The heat and humidity retained within the cases contribute to a natural metabolic process that will develop vanilla’s typical aroma.
The beans are still piping hot when they are finally removed from the cases.

Curing is an extremely labor-intensive process.

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