Vanilla pods from Papua New Guinea

How to Use Papua New Guinean Vanilla in Your Cooking?

Its fruity and woody aromas go well with a delicate fish dish, white meat accompanied by a creamy sauce, homemade madeleines, French toast, cookies, beurre blanc, or macaron batter. You can also split the pods in half and infuse them in milk to make custard or in sugar.

Usage Tips: Use a sharp knife to cut the pods in half lengthwise. Split the pods in half and scrape out the seeds.

A Few Recipe Ideas for Cooking with Papua New Guinean Vanilla

• - Papua New Guinean Vanilla Crème Brûlée: Infuse the cream with Papua New Guinean vanilla pods before making the classic crème brûlée. Sprinkle sugar on top and caramelize it for a golden crispy crust;
• - Papua New Guinean Vanilla Panna Cotta with Exotic Fruits: Prepare a creamy panna cotta using Papua New Guinean vanilla to flavor the cream. Serve it with an assortment of exotic fruits like mango, pineapple, and papaya for a tropical touch;
• - Papua New Guinean Vanilla and Berry Smoothie: Mix Papua New Guinean vanilla with fresh berries like strawberries, raspberries, and blueberries to make a creamy and aromatic smoothie. Add milk or yogurt for an even smoother texture;
• - Papua New Guinean Vanilla Yogurt with Honey: Mix Papua New Guinean vanilla into plain yogurt, then add a spoonful of honey to sweeten. Serve with fresh fruit for a healthy and delicious breakfast or snack;
• - French Toast with Papua New Guinean Vanilla: Soak bread slices in a mixture of beaten eggs, milk, and Papua New Guinean vanilla before cooking them in a pan until golden brown. Serve with maple syrup and a pinch of cinnamon for a delicious breakfast;
• - Papua New Guinean Vanilla Caramel: Infuse Papua New Guinean vanilla pods in hot caramel for a flavored version of this sweet sauce. Use it to drizzle over ice cream, pancakes, or grilled fruits.

Aromas of Papua New Guinean Vanilla

Cultivated in the lush regions of Papua New Guinea, this variety of vanilla offers exotic and spicy aromas, with hints of caramel, wood, and tropical fruits. Papua New Guinean vanilla pods are infused with these rich and captivating aromas, originating from the fertile lands and tropical climate of the region.

A Delicate Orchid

Papua New Guinean vanilla is an orchid that requires constant attention and delicacy in cultivation. It is a vine that relies on a lively tutor. It only blooms 3 years after planting, and it takes 8 months for the pod to mature before it can be harvested. Its preparation is very tedious, as it is entirely manual and requires a lot of rigor, patience, and love.

The Story of a Hidden Flower

Vanilla originates from Mexico, where the Aztecs incorporated it into their preparations to sweeten the bitterness of chocolate. The Totonac people, living along the coasts of the Gulf of Mexico, were the first to cultivate vanilla. For them, vanilla was called "caxixanath," meaning "hidden flower." The Totonacs retained the monopoly on vanilla cultivation until the 19th century, with European attempts to cultivate this orchid outside of its natural habitat proving unsuccessful.