Discover the history of our vanilla
Pollination and harvesting
At Origine, the production of our high-quality vanilla begins with a rigorous selection of vanilla pods. For 3 to 4 months, our farmers pollinate the vanilla flowers every morning. After 9 months, they harvest the ripe green pod. Patience is crucial to ensure that each vanilla pod develops its maximum aromatic potential. Only the best pods, rich in natural aromas, are chosen to become the exceptional products that you will find in our collection.
Drying vanilla pods
Once harvested, our vanilla pods begin a traditional drying process, essential to develop the complex aromas that characterize Indonesian vanilla. First blanched in hot water for a few minutes to stop their growth, they will then be dried in the sun for several weeks to reduce their humidity, which will give them their famous intense brown color.
Refining to develop aromas
After drying, the vanilla pods are placed in a controlled maturation process to perfect their aromatic profile. This maturation period, which can last several months, is essential for the vanilla to fully express its rich and complex flavors. Each vanilla pod is carefully inspected to ensure that it meets the rigorous quality criteria of Origin.
Packaging of vanilla pods
Vanilla pods are carefully sorted and packaged manually to preserve their freshness and aromatic intensity. These whole pods are ready to enhance your recipes, bringing an incomparable depth of flavor to your dishes, desserts, and drinks.
