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 it’s 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.
Recently, this unique vanilla species has been studied and introduced into global commerce, offering a rare opportunity to experience a vanilla species with ancient origins.
Used in rituals, chocolate preparations, and healing tonics, vanilla was more than a flavour; it was a vital part of a tradition.
