Vanilla

CODE: 65

CHF 24.90

In stock
Latin names : Vanilla planifolia = Notylia planifolia = Myrobroma fragrans = Vanilla aromatica = Vanilla sativa
French names : Vanille, Vanillier commun
Extracted from : scraped pods
 
  • Smell it when you feel peckish but not really hungry. 
  • Sexy, erotic: press the bottle firmly against your finger and turn the bottle upside down to get a micro drop of oil and immerse it into your glass of champagne.
  • In Jojoba carrier oil for a sensual massage. Neck, shoulders, back, tummy, thighs, face and entire body drawn in happiness.
  • 2-3 drops in chocolate fondue… yummmmmmmmmi !
 
 
When you see a vanilla pod in, whom can it belong to? What plant could match with it ?
Well this is an orchidiacea. Yep, the same family as the Phalaenopsis that we seek with all our enthusiasm among the beautiful flowers that decorate our apartments and make us all proud.
 
One hint already ... but what does it look like, vanilla tree?
Well this is a climber. A climber? Oh yes, and 35 meters long. Consistent with leathery and fleshy leaves like those of the Orchid Lounge. It is covered with a nice density with up to a hundred flowers. Large, white-cream to a soft green-yellow.
 
What a trunk it must have then! Well, here begins its magic: its main stem does not exceed the width of a gardener's finger (okay, say a solid gardener).
Its magic begins here? Yep. The beautiful flowers of Orchids, we have plenty of time to admire them for a long time. Those of the vanilla open in the morning and close again at night ... whatever their pollination: fertilised or not they say goodbye to the world at sunset. 
 
"It must be surrounded by speedy insect to fertilise it as quickly as possible" you may think. Well, no. Vanilla tree is zen, tranquil and laid in the sweetness and simplicity of the heart chakra. Its symbiotic fertilising companions fly and there are two species of hummingbirds (those little multicolour idle that can fly on the spot) and stingless bees (which have abandoned the desire of an aggressive defence). No other insect can fertilise vanilla trees.
 
This and other problems have caused many international shenanigans. Indeed the pod grows, it is a fact, but it looks like a green bean that has nothing to do with taste or olfactory spice as we love our chocolates and pastries to smell/taste like. It must be cleaned out first.
 
Be what? Scraped? Yes: cleaned. A long and complex process. The idea is to pick at a given maturity, to cook at a steady temperature around 60 degrees (an art when we have fire and a pot) and cook again a second time for so much time with so much time apart. And finally put them to dry in the sun without drying them out, however. A lot of work and with great precision despite very few objective control tools after all!
These stories between countries, what was it then? Well the Aztecs (the vanilla plant is a native of Mexico) have mastered the art of dissection of the pod. God knows how, but they had the intuition and inspiration. But here it is: Mexico, which had large plantations, only exported little because limited by the number and mood of hummingbirds and stingless bees.
 
 
 
 
French colonists, who did not have this "gold" (yet), decided to plant vanilla trees on the island of Reunion (then called Ile Bourbon). The island covered in vanilla trees offered massive amounts of pods ... which were useless because they did not know how to scrape them. How could they plant as many and especially how did they get such yields per foot? It was a mystery to the Mexicans. How did the Mexicans to transform pods into actual vanilla? It was a mystery to the French.
 
So what happened? Well, the French proposed a quid pro quo in the country of origin of the vanilla. They would teach them how to fertilise the flowers by hand to provide faster performance and in turn would learn to clean out the pod.
That seems fair, right? True, but the Mexicans were fooled. The French had already planted enough vanilla to flood the world market and they have been doing so since then! 
 
Then our desserts and dishes are made of French Vanilla? No. Vanilla is extremely rare in real foods and totally absent of any cosmetic product. It is up to 700 or 1,000 times more expensive than synthetic vanillin. And since this is the same molecule, manufacturers have the right (?) to write "natural flavour" on their labels.
That's frankly outrageous, right? Especially when you consider that vanillin is made from plant waste paper pulp or better still, dried and baked cow dung. Not very appetizing but our shampoos and yogurts are made of that as well. Sometimes the little black seeds are even added during manufacturing.
But...? Reassure us: there are (expensive) products made with real vanilla. Just (carefully!) read the label. They are almost always handmade products. They contain noble extracts made with water or alcohol. We can also play with real vanilla extract (like those available here) to make pastries, cakes, to add in chocolate etc.. So finally all happiness, there are beautiful plants giving magnificent pods and sublime tastes and smells! 
 
Removes the inclination to get angry and irritated.
Stimulates good mood.
Helps to resist snacking between main meals.
Allows you to be nourished by love, sensations and substance.
Gives a whole new dimension to the taste, which goes far beyond the substance of what you eat.
To feel intentions and sensations ( energy above all) more intensely.
Makes abstract concepts more comprehensible.
Seductive, attractive, erotic: it's a sensual aphrodisiac.
Builds a cocoon in which to be protected.
 

Aphrodisiaque
Antistress
Apéritif
Modérateur d’appétit
Antidote traditionnel aux morsures de serpents
Anticonvulsif

Fatigue sexuelle, Désintérêt sexuel
Stress
Irritabilité, Enervement, Hypersensibilité
Manque d’appétit
Boulimie, Fringale irrésistible
Morsures de serpents (utiliser comme complément !)
Convulsions

Develops Kapha's sweetness
Reduces Pitta's aggressive and combative inclinations
Calms down and recentres Vata

Vanillin (= 4-hydroxy-3-methoxybenzaldehyde) is  synthesised for food. The natural source is extremely rare due to its high price.
Multifunctional aromatic aldehydes and alcohols (up to 85% vanillin, 4-hydroxybenzaldehyde 0-10%, 0-5% para-hydroxybenzaldehyde)
Ethers (4-hydroxybenzylmethylether 0-1%)
Vetispiranes 0-1%
Ketone: none
Furanocoumarins: none

        Batch VAN1002/268  (Lot, 395 Ko, French)

No other known contraindications within physiological dosage.
Keep out of reach of children.
Children and pregnant women: no other known contraindications within physiological dosage.
 
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