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Did you know that the true vanilla so coveted in ice-creams, puddings and even perfumes is actually derived from an orchids pod that seems completely inedible when still left on the plant? It has to be cured to divulge its famous aroma; a truth which might have remained undiscovered if it hadn’t been for the Totonacos.

That is why you should give a thought to the pre columbian Totonaco people that lived in the Vera cruz region of mexico every time you eat vanilla ice cream or anything else containing vanilla. According to Totonaco legend, the vanilla bean was a gift from the gods and its purpose in the world was the fill the forest with the scent of true love and beauty. The very first vanilla orchid flower was said to have appeared where the blood of two lovers had fallen onto the jungle floor. Today, historians assume that the Totonaco people discovered the secret of the vanilla bean by encountering beans that had been naturally cured by months of heat and humidity in the tropical forest. The distinct vanilla flavour is bound in the form of glycosides and enzymatic reaction is required to free it.

If you want to prepare your own vanilla, you can use the pod as well as the beans since both hold the special vanilla aroma. The fleshy pod is filled with seeds and will gradually ripen on the plant while developing a dark brown or even blackish colour. Orchid pods can take up to 9 months to mature and it is important that you do not pick them to early if you want good vanilla. The pods will start to open when they are ready to be made into vanilla. The best vanilla is produced from pods that just started splitting and you should therefore always keep a close eye on you vanilla orchid to see when the pods are right to be picked. Don’t forget that each pod matures at its own leisure; having one pod splitting open on your orchid doesn’t mean that you should start picking all the others.

The traditional way to cure vanilla is to leave pods and seeds in the sun. Place the pods and seed on a tray in the sun for 2-3 hours. Fold the vanilla into blankets and leave it to sweat in the dark for at least 12 hours. The next day you should place it in the sun once again before leaving it to sweet one more time. Repeat the procedure for up to three weeks, the vanilla is done when the pods are deep brown and bendy. Once the vanilla is deep brown it should be left to dry in a well ventilated area for about 3 weeks.

A quicker way to cure vanilla is to cure them using hot water.

1.) Heat up water to 57-88 degrees C or 89-120 degrees F.

2.) Give the pods and seeds a three minute long bath.

3.) Place them in a blanket to sweat for 12 hours or more.

4.) Leave them to dry in a shaded, well ventilated spot.