As their business continues to grow, the three are committed to staying true to their founding principles-forests, farmers and of course, flavor. The Oakland, California-based company first started selling vanilla beans and making vanilla extract and then expanded their line to include their ground vanilla. The pair joined forces with Nathaniel’s brother, James, and together started bringing vanilla to the United States. Inspired by these hardworking communities, Nathaniel and Sarah began to develop a sustainable, direct-trade model that would benefit the farmers with fair compensation and protect the forests and the environment. Unfortunately, the farmers in the area were struggling to sell their vanilla for fair prices. After working closely with local vanilla and clove farmers, the husband-and-wife team fell in love with Madagascar, the culture and the fragrant crops they were growing. Nathaniel Delafield and Sarah Osterhoudt, two of the founders of LAFAZA, had no idea what journey awaited them when they first traveled to Madagascar for the Peace Corps. Try LAFAZA's other organic vanilla products. Ingredients: organic sugar, organic pure vanilla extract (extractives of organic vanilla beans in water, organic alcohol), water, organic vanilla bean powder, natural tragacanth gum. A bit more potent than vanilla extract, this paste is easy to use and adds robust flavor to any recipe where you want vanilla to take center stage, like crème brûlée, ice cream, panna cotta or frosting. This concentrated paste is made by slowly extracting the warm flavor and aroma of their Organic Madagascar Vanilla Beans. LAFAZA’s new Organic Vanilla Paste contains all the rich flavor of a vanilla pod without the cutting and scraping. This unique curing process, along with the rich soil and growing conditions, helps create the unique, rich, and highly complex flavor profile Madagascar vanilla is known for.Sustainable, Organically Grown Vanilla Paste The farmers then store the beans in sweat boxes before beginning the routine of spreading beans in the sun and packing them away at night. In Madagascar, the curing process is similar to that of Mexico with one slight difference the farmers initiate the curing process by immersing the green vanilla beans in hot water for a short time. Combined with the hot, humid climate and rich soil, hand pollination by the country’s skilled and patient farmers has enabled Madagascar to become the world’s top vanilla producer in both quantity and quality. Growers could choose the best flowers and properly space them out on the vine, resulting in a healthier and higher quality vanilla pod. In 1841, Edmond Albius of Réunion developed an efficient method for fertilizing vanilla flowers by hand.Įventually, hand pollination was perfected on a commercial scale. It wasn’t until 1836 that Charles Morren, a Belgian botanist, discovered the link between the bee and the plant’s pollination. Without the Melipona bee, vanilla’s indigenous pollinator in Mexico, the flowers were only occasionally pollinated by local insects. The vines grew successfully with beautiful blossoms but seldom resulted in vanilla pods. For almost 50 years after its arrival at Réunion, the growth and production of vanilla was difficult. Madagascar Bourbon Vanilla Bean Paste is made from the extract of fine quality vanilla pods and is free from artificial colours and preservatives for the true. Hence, when we refer to Madagascar Bourbon, we’re referring to the region and not to the liquor.Īround 1793, a vanilla vine was smuggled from Mexico to the Bourbon Island of Réunion. Located just east of the southern portion of Africa, the area known as the Bourbon Islands includes the islands of Réunion, Madagascar, Mauritius, Comoro and Seychelles.
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