54 SPICES 



CHAP. 



As stated above, however, M. Dupont in 1902 was 

 successful in raising plants from seed. 



CURING 



The drying and curing of the pods after gathering 

 is the most important part of the work of the planter, 

 and requires the greatest attention and care, for the 

 value of the product depends more on this process than 

 on any other part of the cultivation. 



It must be remembered that at first, when the pod 

 is ripe, it has not the characteristic odour of vanilla, 

 which is developed during a process of fermentation 

 which takes place while the fruit is drying. 



The pod, while green, consists of an acid pulp con- 

 taining raphides and crystals of oxalate of lime ; and 

 there is also a citron-coloured oil surrounding the minute 

 seeds. This oil possesses an odour somewhat resembling 

 that produced by the fully -ripened pod. If left on the 

 plant, the pod begins to turn yellow at the lower end 

 and gives off an odour of bitter almonds. The pod 

 begins to split into two unequal valves, and a small 

 quantity of a dark balsamic oil, of a brown or red 

 colour, is produced. Gradually the pod darkens in 

 colour from brown to black. The epidermis softens 

 and the real vanilla odour develops. The oil, which is 

 called " Balsam of vanilla," then increases in quantity. 

 This balsam is carefully collected by the planters in 

 Peru and other parts of South America, but not sent 

 to Europe. The pods, ripening slowly upwards from 

 the tip, take about a month to fully ripen. Eventually, 

 if left, the pods become dry and black and brittle, and 

 are then scentless. 



The artificial methods in use for curing the vanilla, 

 by the aid of hot water, or sun heat, or stove heat, are 

 intended to hasten the maturity, to produce a uniform 

 ripening of the pod throughout its entire length all at 

 once, and to prevent splitting of the pod and conse- 

 quently loss of the perfume. 



