Choosing your vanilla

Just like wine, which depends on the soil, microclimate, grape variety and care taken in its preparation, vanilla offers a wide range of flavours: woody, spicy, smoky, chocolatey, fruity, liquorice, leather.... The term Bourbon applies to all vanilla produced in the original region where it was grown in the Indian Ocean: Reunion, Madagascar, Comoros and Mayotte.

You can sometimes see a few filaments or whitish crystals sparkling on the surface of the beans. These are not to be confused with mould! This "frost" is a sign of excellent quality. Such crystals appear when the pods are rich in vanillin. The phenomenon is accentuated when the vanilla is packaged in glass tubes.

Some conservation tips : The best place to store your vanilla is in a glass jar that you keep in the vegetable draw of your refrigerator or in your garage.

How to read the label of supermarket products like ice cream and yoghurt For more information :
http://www.dailymotion.com/video/xf6njs_extrait-100mag-sur-la-fabrication-d_lifestyle

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