Evergreen climbing plant which is well anchored in the soil with a strong root system and which can use its greyish adventitious roots to climb up the support to a height of 12 metres. The succulent, leathery, dark green leaves are stalkless and broadly elliptical. It bears multi-flowered racemes of yellowish (yellow and pink in imperialis) orchid flowers which open in sequence. If pollination is successful, the plant produces pod-like, green capsules up to 35 cm long with seeds as fine as dust.
In order to make the popular spice, the capsules have to be harvested when green and then fermented. The fruits are treated with steam and laid out on cloths in the sun to heat them up. They are then stored overnight in airtight containers to make them “sweat”. This is done by turns every day for around four weeks, until this “queen of spices” has developed its typical aroma.
It is a source of great pride that we can use our hand-pollinated vanilla pods from among the vigorous plants in the orchid section in the Tropengarten restaurant. We are still experimenting with different substrates and climbing options in the garden for this exceptional species of orchid in order to show it and its blossoms off to the fullest in future.
Mexico, Cuba to Panama
In order to make the popular spice, the capsules have to be harvested when green and then fermented. The fruits are treated with steam and laid out on cloths in the sun to heat them up. They are then stored overnight in airtight containers to make them “sweat”. This is done by turns every day for around four weeks, until this “queen of spices” has developed its typical aroma.
It is a source of great pride that we can use our hand-pollinated vanilla pods from among the vigorous plants in the orchid section in the Tropengarten restaurant. We are still experimenting with different substrates and climbing options in the garden for this exceptional species of orchid in order to show it and its blossoms off to the fullest in future.
