Our Vanilla

All our vanilla is produced in the Comoros Islands, which is an archipelago of four islands located in the Indian Ocean, between Madagascar and the east coast of Africa. They are also known as the moon islands for their shape, hence the name Luna Vanilla. The Comorian vanilla is highly valued in the international market due to its unique flavour and aroma, which is attributed to the traditional methods used by farmers to cultivate and process the beans, as well as its fertile soil and favourable climate for vanilla cultivation. The vanilla grown here has a very high percentage of Vanilin (the compound that gives vanilla its flavour and fragrance) and it is a Planifolia, meaning it is premium quality bourbon vanilla.

The vanilla beans are hand-pollinated and hand-harvested, and then sun-dried and cured over several months to develop their unique flavour and aroma. The Comorian vanilla is characterised by its rich and creamy flavour, with hints of caramel, figs, berries and a floral aroma.

The Comoros Islands have been working to improve the quality and quantity of vanilla production to increase the income and livelihoods of farmers and promote economic growth in the country. Various programs have been implemented to support vanilla farmers in the promotion of sustainable cultivation practices and developing new varieties. All vanilla sourced and sold by Luna Vanilla is through these programmes to support Comorian famers and their livelihoods.

I have a French Comorian background but call Melbourne my home now. I was surprised that I couldn’t find Comorian vanilla beans in Australia as it is widely used in France within the culinary industry with many high-end pastry chefs and gourmet food producers using it in their products. Some other major countries that import and use Comoros vanilla beans include the United States, Germany, Japan, and Switzerland. With the quality of food being so high in Australia, Luna Vanilla began in 2021 as I knew Australian chefs and home cooks would appreciate Comoros vanilla beans high quality too.

The Process

The Vanilla plant was introduced to the Comoros Islands in the 1930s by the vanilla loving French colonists. They had discovered the rich volcanic soil of the Islands was extremely fertile and ideal for organically growing Vanilla . To this day the farmers have kept to the traditional production methods for growing and curing vanilla, keeping it organic and chemical free.

The vanilla beans are green before they are picked. Once picked the curing process begins.

Echaudage: In baskets, the vanilla beans are put in boiling water for a few minutes to stop any sprouting.

Etuvage: The beans are then put in big boxes, wrapped up with wool covers to keep in the heat for 12 hours. The pods will start to get their dark chocolate colour.

Le Sechage (drying): One week in the full sun on wicker mats, then they are moved into the shade for a month.

La mise en Malle (boxing ): the vanilla is put into large chests, wrapped in wax paper for a few months. In this period the aroma is developed and the moisture content of the beans are checked every week.

Calibrating: Every bean is sized and classified . The size of the bean determines the price.

Packing for export: The vanilla is bunched together, tied with raffia string and wrapped in wax paper to protect it from humidity. They are now ready to go to kitchens around the world.

video by @tibtibtibou