Most of the vanilla grown in Uganda is grown by small-scale farmers on Uganda’s highly fertile soils (some of the most uncontaminated soils in the world) organically. We chose Only mature beans for processing and through special care and innovative skills high levels of vanillin content have been reached.
- Ugandan vanilla is of the planifolia (Bourbon) variety like vanilla from Madagascar.
- Because of the very fertile Ugandan soils, Ugandan vanilla has a vanillin content of 2% to 3.2% which is among the highest available. Ugandan vanilla is therefore often the choice of connoisseurs.
- Our vanilla is ethically sourced and sent to you directly from Uganda thereby skipping several links in the supply chain and ensuring that you purchase the vanilla at a good price while the Ugandan producers are paid fairly.
Vanilla pods are cured in order for vanillin (responsible for vanilla’s distinctive flavour) to be produced. The curing method facilitates the enzymatic process that transforms glucovanillin into vanillin.
Processing involves the keeping the pods warm and slowly drying them over a period of time until they become deep brown, with a fine white crystalline coating of vanillin.