Gourmet Vanilla Maya – Single Pod
£9.00
We specialise in small-batch, hand-harvested Vanilla Maya, a rare species (Vanilla Cribbiana) grown deep in the misty highlands of Guatemala. We prioritise flavour, fairness, and sustainability over scale.
There are no machines, no shortcuts, no rush. Farmers look for just the right signs before each pod is hand-harvested and carefully cured for 3 months to preserve its rich aroma and bouquet of flavours. There are no shortcuts, just slow craftsmanship to ensure full flavour.
The vanillin content of our vanilla (2.13 ± 0.68%) rivals or even surpasses top-tier Vanilla Tahitensis and falls within the upper limits of Vanilla Planifolia, the current gold standard in commercial vanilla.
Additionally, it contains anisyl compounds, which contribute floral and spicy notes typical of Vanilla Pampona.
The aromatic profile of Calicova Vanilla is a combination of all three major commercial species. GC-MS analysis identified 70 volatile aroma compounds. Exceeding the average profile ot other commercial species.
The quality of our vanilla is backed by peer-reviewed science. Published scientific studies confirmed that Vanilla Maya surpasses many commercial varieties in aromatic complexity, vanillin concentration, and fatty acid content.
The vanillin content of our vanilla (2.13 ± 0.68%) rivals or even surpasses top-tier Vanilla Tahitensis and falls within the upper limits of Vanilla Planifolia, the current gold standard in commercial vanilla. Additionally, it contains anisyl compounds, which contribute floral and spicy notes typical of Vanilla Pampona.
The aromatic profile of Calicova Vanilla is a combination of all three major commercial species. GC-MS analysis identified 70 volatile aroma compounds. Exceeding the average profile ot other commercial species.
The quality of our vanilla is backed by peer-reviewed science. Published scientific studies confirmed that Vanilla Maya surpasses many commercial varieties in aromatic complexity, vanillin concentration, and fatty acid content.
The vanillin content of our vanilla (2.13 ± 0.68%) rivals or even surpasses top-tier Vanilla Tahitensis and falls within the upper limits of Vanilla Planifolia, the current gold standard in commercial vanilla. Additionally, it contains anisyl compounds, which contribute floral and spicy notes typical of Vanilla Pampona.
The aromatic profile of Calicova Vanilla is a combination of all three major commercial species. GC-MS analysis identified 70 volatile aroma compounds. Exceeding the average profile ot other commercial species.
The quality of our vanilla is backed by peer-reviewed science. Published scientific studies confirmed that Vanilla Maya surpasses many commercial varieties in aromatic complexity, vanillin concentration, and fatty acid content.
The flavour and aromatic profile of our vanilla is influenced by the species, production location, curing process, and storage conditions. This natural setting infuses Vanilla Maya with the terroir, just as fine wine or speciality coffee reflects the soil and soul of its region.
Vanilla Maya is deeply rooted in ancient Mesoamerican traditions. For thousands of years, the Maya people cultivated a sacred culinary triad: cacao, annatto, and vanilla.
Used in rituals, chocolate preparations, and healing tonics, vanilla was more than a flavour; it was a vital part of a tradition.
Cultivated in Indigenous agroforestry systems in Guatemala, we collaborate directly with local farmers who employ traditional, low-impact methods that respect the land’s biodiversity and honour its people’s knowledge.
Here is where vanilla transforms. The harvested pods, green and essentially flavourless, enter a long, ritualistic curing...
Vanilla is among the world's most cherished flavours, yet its journey from blossom to pod is an...
In the forests of Guatemala & Mexico, A tiny stingless bee changed the course of flavour history....
