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. 
