ORIGINE has over 25 years of experience working with family farms to produce organic Indonesian vanilla. We are one of few companies in the world that handles vanilla from its earliest stages.
We oversee production from pollination to green pod and finally to a perfectly cured vanilla bean. We process everything in our very own warehouse in Bali, transforming the vanilla into gourmet extracts as well as high-quality powders. Only two species native to Mexico, a hummingbird and bee, pollinate vanilla in the wild. The introduction of hand pollination has allowed global cultivation of the vanilla plant. It is one of the most valuable and labor intensive flavoring substances to produce after saffron.
Total collaboration with nature is needed to hand pollinate the delicate vanilla orchid. On just one day of the year, each of these orchids has a window of only a few hours for hand pollination to occur. Experienced workers can pollinate up to hundreds of orchids in one hour. Due to the rarity of natural pollinators and the cost of production, much of the vanilla found on the market today are derived artificially. We offer real vanilla beans and vanilla extracts.
The vanilla acid and vanillin in vanilla are found to have antioxidant and anti-inflammatory properties.
Vanilla is used in desserts, baking, beverages, and even aromatherapy. Split the pods lengthwise and scrape out the black seeds with the flat of a knife. Use the vanilla "caviar" in puddings or cream. Bake with vanilla extract or add its ground form to smoothies or tea.
trace your Vanilla to its origin
Vanilla vines are generally planted in rows under a tree. In Indonesia, Gamal trees are used to support the growth of the vines. The Gamal is pruned during the rainy season and allowed to grow during the dry season to provide shade and trap moisture. The vanilla buds sprout into clusters called racemes. Each flower will produce only one vanilla bean.
Green vanilla is sent through a natural cleaning process to remove foreign material that may still be attached and affect the flavor of the final product. After, the bean is dipped in hot water to start an enzyme process that will transform the pods and begin development of their flavor.
Each pod is graded according to quality and size. To avoid
ORIGINE uses the latest technology to process vanilla in our extraction facilities. We use non-GMO alcohol made from local molasses to produce our extracts. A week-long process requiring heat, pressure, water, and alcohol is used to extract the best possible product. Lastly, premium vanilla is filtered and packaged.