Amazona's vanilla - history, origin, cultivation and processing
Introduction - the vanilla saga
The origin of the vanilla (in general, not just our Amazon vanilla) can be traced back to Mexico scientifically, historically and by saying.
The story tells that on a mountain near Papantla the temple of the goddess Tonacayohua, the protective goddess of food and agriculture, stood. During the rule of King Tenitli III, one of his women gave birth to a daughter whose beauty was so great that she was called Tzacopontziza ("Heller Star at sunrise") and consecrated to the cult of Tonacayohua.
Over time, a young prince named Zkatan-Oxga ("Young Hirsch") and Tzacopontziza fell in love, although they knew that this love was considered a sacrilege and was punished with death. One day Tzacopontziza left the temple to get Tortillas as a offering and fled the prince into the mountains. But soon a monster appeared that surrounded and ordered them to return with a fire wall.
Back in the temple, they were expected by angry priests and shot with arrows without explanation. Her corpses were thrown into a valley where a plant began to grow from the ground that her blood wet. Soon a tree grew there, around a strong orchid. Her leaves were tender and elegant, and the plant took the shape of a woman in the arm of her lover.
One day small flowers appeared on the orchid that exuded a bewitching fragrance. The priests and the people came, dressed by this wonderful smell, and saw that the flowers turned into long, thin fruits. These fruits, when they matured, exuded a sweet, tender aroma that reminded of the innocent soul of Tzacopontziza.
This is how the vanilla, which is known in Totonac as a "Caxixanath" (mysterious flower) - was created - a holy plant and a divine administration in the temples.
Table of contents
- Introduction: What makes Amazona's vanilla so special?
- History of vanilla: From the discovery to today
- Types of vanilla: an overview
- Ingredients and effects of vanilla
- Permaculture vs. Monoculture: Sustainable Amazona vanilla cultivation
- Socio -economic importance for the Kichwa population
- Processing of the Amazona vanilla: from cultivation to the end product
- Conclusion: Amazona vanilla as a sustainable superfood of the future
1. Introduction: What makes Amazona's vanilla so special?
Even if the saga may be a bit strange about the development of the vanilla, it is clear: vanilla is an ingredient that likes everyone.
In the case of our GUYA Amazona's vanilla from Ecuador's rainforest is a very special variety that only occurs here as an endemic vanilla plant.
In contrast to other varieties of vanilla such as the bourbon vanilla, or the Tahiti vanilla, the Amazon vanilla is much more intense in taste and smell. More on this in the section Ingredients.
Our Amazona vanilla is in permacultures together with other plants such as Lemon grass, Guayusa, cocoa, Ishpingo, Jackfruit, Sugar cane, Cultivated Yuka and dozens wide crops.
The exact Variety name ours GUYA Amazona vanilla is "Vanilla Odorata”
2. History of vanilla: From the discovery to this day
The vanilla pod was for the first time by the Totonaque Discovered, an indigenous people lived in the region of today's Mexico. As early as the 15th century, the Totonaks used the vanilla in their rituals and as an aroma for their dishes. The Aztecs later took over the vanilla and used them to refine their chocolate drinks. When Hernán Cortés conquered Mexico in 1519, he brought the vanilla and cocoa to Europe, where they produced great enthusiasm.
The Vanilla pod was brought to Europe by the Spaniards after Hernán Cortés met them from the Aztecs. First it was introduced in Spain and later throughout Europe as an exquisite spice. The vanilla was very well received, especially in French and Spanish cuisine. For a long time, Mexico was the only country in which vanilla was cultivated until it was also grown on other continents in the 19th century.
Around 110 vanilla types are known today, most of them are epiphytic orchids. The world's largest vanilla production takes place on Madagascar and in the surrounding islands in the Indian Ocean, where the famous bourbon vanilla is grown.
3. Types of vanilla: an overview
| Variety | Origin | Specialty |
|---|---|---|
| Vanilla Planifolia (Bourbon vanilla) | Madagascar, La Réunion | Intensive aroma |
| Vanilla Tahitensis (Tahiti vanilla) | French-Polynesia | Mild, floral taste, low vanilla content |
| Vanilla Pompona | Central and South America | Large, strong pods, intense fragrance, but less popular for the kitchen |
| Amazona vanilla (Vanilla Odorata | Amazon region | Spicy aroma, sustainable cultivation in rainforest permacultures, the highest vanilla content |
| Vanilla Mexicana | Mexico | Historical importance as the first variety introduced in Europe, subtle aroma |
3.1. Vanilla Planifolia (Bourbon vanilla)
The Vanilla PlanifoliaBetter known as Bourbon vanilla, originally comes from Mexico, but is now mainly grown on Madagascar and the island of La Réunion. This variety is the most frequently used worldwide and is characterized by its high vanilla content and an intense, sweet aroma. It is the basis for most vanilla products used in the kitchen and in the food industry.
3.2. Vanilla Tahitensis (Tahiti vanilla)
The Vanilla Tahitensis comes from French-Polynesia, especially from Tahiti. This variety differs from the bourbon vanilla by its milder, floral taste and a lower vanilla content. Due to its unique aroma, it is particularly valued in the upper cuisine and perfume production, although it is used less often than the Vanilla Planifolia.
3.3. Vanilla Pompona
This type of vanilla is located in Central and South America and is characterized by its large, thick pods. It has a very intensive fragrance, but is used less in the food industry than the other varieties. Because of her great pods, however, she is popular in the perfume industry and for decorative purposes. Their aroma quality is less refined, but it remains an important, traditional vanilla source.
3.4. Amazona vanilla (Vanilla Odorata)
The Vanilla Odorata Grows especially in the Amazon region of Ecuador and is known for its spicy, strong aroma. What particularly distinguishes the Amazon vanilla is its cultivation in sustainable permacultures, which contributes to the preservation of the biodiversity of the Amazon. It is considered an environmentally friendly alternative to the bourbon vanilla because it is grown in close cooperation with the local communities. It has one of the highest vanilla content-more than bourbon vanilla and is therefore more intense in taste and smell.
3.5. Vanilla Mexicana
The Vanilla Mexicana Historically is of great importance because it was the first variety of vanilla to be brought to Europe. It comes from Mexico and has a more subtle aroma compared to Vanilla Planifolia. This variety is used less frequently today, but continues to have cultural and historical value, especially in Mexican cuisine.
4. Ingredients and effects of vanilla
The three main components of vanilla are:
- Vanillin (the GUYA Amazona vanilla has approx. 3% and is one of the strongest vanilla varieties)
- Eugenol
- Cumarine
4.1. Effect of the ingredients
Vanillin is the main ingredient of vanilla and responsible for the characteristic Sweet fragrance and taste. It has antioxidant properties and can one calming effect have on the body. In addition, vanillin is often in Aromatherapy used to Reduce stress and fear.
Eugenol is another important part of the vanilla that is for its Antiseptic and anti -inflammatory properties is known. It is often in the Naturopathic used to lTo alleviate the same pain and the Digestion to promote.
Cumarine Give the vanilla your warm, sweet aroma. Cumarine can be harmful in large quantities, but they work in the usual concentrations of vanilla products slightly blood pressure -lowering and relaxing.
5. Permaculture vs. Monoculture: Sustainable Amazona vanilla cultivation
Our GUYA Amazonas vanilla is grown in permacultures of the Kichwa indigenous ecuadors. We have a detailed one Article on permacultures and the difference to simple bio cultivation.
| Cultivation method | Advantages | Disadvantages |
|---|---|---|
| Permaculture | Promotes biodiversity, protects soils, long -term sustainability | More complex in care, lower yields per area |
| Monoculture | High yields to manage more easily | Bodendegradation, susceptibility to pests and diseases, loss of biodiversity, high costs due to fertilizers and pesticides. |
5.1. Differences between permaculture and monoculture
The main difference between permaculture and monoculture is the type of cultivation. In permaculture, various plants and animals are integrated in a natural cycle in order to maintain soil fertility and to promote a healthy ecosystem.
Monocultures, on the other hand, concentrate on the cultivation of only one type of plant on large areas, which brings high yields, but is at the expense of the environment.
5.2. Advantages of permaculture
Permaculture offers numerous advantages, mainly with regard to the environment. It promotes biodiversity because different plant and animal species live harmoniously on the same area. This improves the soil quality because the soil is not loaded on one side.
Permaculture also reduces the dependence on chemical fertilizers and pesticides, which leads to a more natural and sustainable cultivation. In addition, permaculture contributes to the long -term preservation of acreage because the floor is not drained.
5.3. Disadvantages of the monoculture
Monocultures bring high yields, but have many disadvantages. One of the greatest disadvantages is susceptibility to pests and diseases, since the lack of plant diversity makes it easy to spread pests.
In order to combat these problems, pesticides are often used in large quantities, which leads to a deterioration in the ground and loss of nutrients. In the long term, the monoculture also leads to a decrease in soil fertility, which means that more and more chemical fertilizers have to be used in order to maintain the yields. This process is neither environmentally friendly nor sustainable.
5.4. Importance of permaculture in the Amazon
Agriculture as an permaculture is more than important, especially in the Amazon rainforest. The floors of the Amazon basin are only fertile in the first few centimeters of the layer of earth.
The woodcock off and replace with a monoculture would leak out the soils within a few months and leave behind an sterile earth mass, which then has to be cultivated with a lot of fertilizers and machine power.
The indigenous chakra agriculture, better known to us as permaculture, is therefore particularly important for products from rain wall regions.
6. Socio -economic importance for the Kichwa population
For the Indigenous Kichwa population the cultivation of Amazona's vanilla is an important source of income. Due to the sustainable vanilla cultivation in permacultures, the Kichwa can maintain their traditional ways of life and at the same time achieve economic advantages.
This not only offers you another level of financial stability, but also helps to protect your culture and habitat in the Amazon. The close cooperation with companies like GUYA Strengthens the local communities and promotes sustainable agriculture in the Amazon area.
The vision of GUYA Is it to protect the Amazon rainforest through permacultures in biodiversity as much as possible. For this reason you can find in our Shop Dozens of products that all come from the Kichwa chakra forest gardens.
7. Processing of the Amazona vanilla: from cultivation to the end product
7.1. Pollination and grew the vanilla to ripeness
The pollination of the vanilla plant is an elaborate process that takes place manually in many growing areas, since the natural pollinators of the vanilla, certain types of bees are often not sufficient.
As soon as the flower is dusted, a green pod that takes about 7 to 9 months develops to fully extend.
7.2. Processing steps after the harvest to the finished product
After the harvest, a complex processing process begins to win the characteristic aroma and the desired consistency from the freshly harvested vanilla pods.
This process can take several months and includes various steps that are essential to prepare the vanilla for consumption. Each step helps to intensify the aroma and make the pods durable.
| Step | Description |
|---|---|
| Sweat | The pods are treated in hot water or under sunlight to start the fermentation process. |
| fermentation | The pods are wrapped in towels and fermenting several days, which develops the characteristic vanilla aroma. |
| Drying | The pods are dried in the sun until they have reached the ideal moisture content. |
| maturation | The vanilla pods are stored for several months in order to further intensify the aroma and obtain the desired consistency. |
| Sorting and packaging | The pods are sorted by quality and packed in containers to be ready for sale. For our GUYA-Vanilla powder If the pods are then dried further and then pulverized. |
8. Conclusion: Amazona vanilla as a sustainable superfood of the future
Amazona's vanilla is more than just an ingredient - it stands for sustainable cultivation, the protection of biodiversity and the support of indigenous communities.
In a world that is increasingly looking for environmentally friendly alternatives, our Amazon vanilla shows how natural ingredients can be produced in harmony with nature.
For GUYA If this vanilla is an example of how we create high -quality products through responsible procurement and sustainable agriculture, which are advantageous for both the consumer and the planet.
