Spices and Condiments (1+1)

Curing and killing/wilting

 
Curing
There are different methods of curing the beans, viz., Mexican process, Bourbon process, Peruvian process and Guyana process. Under Indian conditions, either the Mexican or Bourbon process can be followed. Every procedure of curing of vanilla beans is characterised by these four phases.

Killing or wilting
This process stops further vegetative development in the fresh beans and initiates the enzymatic (13-glycosidase) reactions responsible for producing the aroma and flavour. Generally for killing, the harvested mature beans are sorted according to their size viz., those above 15 cm and those below 15 cm are separately taken in an open basket, and are dipped in hot water with a temperature of 65°C for 3 minutes. Later, the basket is taken out and the hot water is drained off. Killing is indicated by the development of a brown colouration in the beans.