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After picking and sorting, the harvested green vanilla beans go through a lengthy, carefully controlled curing process. The fine details of this complex and highly skilled process which involves killing, washing, sweating, drying and finally maturation over a period of months, have been refined over many years, to produce gourmet vanilla pods with the true bourbon flavour.

Vijay Lewis & mother

Kerala - one of the stages in the traditional vanilla curing process

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"VANILLIN ....the intensity of flavour in a vanilla pod is defined by its vanillin content (1.8% minimum for gourmet). Vanillin on its own will not provide a true bourbon flavour. Another 250 naturally occuring aromatics must also be present. Only if curing is carried out correctly will the perfect bourbon flavour be produced."