Rapunzel Vanilla

The history of vanilla begins with a forbidden love in the jungle of Mexico. Many centuries ago the people of the Totonac settled there. According to legend, their king Tenitzli III. had a daughter named Tzacopontziza. She was so incredibly beautiful that their parents believed no mortal man was worthy to marry her. That's why the princess should dedicate her live to the gods, and serve them in the temple. Every day the princess went into the jungle to collect flowers that were sacrificed in the temple later on. One day she was observed while picking flowers from the young prince Zkatan-Oxga, who fell head over heels in love with her. The prince knew that it might cost him his head to just look at Tzacopntziza. But the love made him oblivious to the danger. In the following days, he hid in the bushes and waited for a favorable opportunity. After waiting for a week he took heart and jumped out of the undergrowth. Also for the princess it was love at first sight. The two realized that their love would neither be tolerated by the priests nor by Tzacopntzizas parents. That is why they decided to flee through the jungle. In order to meet nobody, they went off the beaten track. But when the two reached the first foothills of the mountains, a fire-breathing beast confronted them. The arrows of the Prince bounced off easily from the monster and so the two were forced to turn back. In the forest, they were captured by the priests. They rendered their verdict immediately and killed both. A few days later a bush began to grow at that place, which was wrapped around by a plant with beautiful yellow orchids. The beguiling scent of the capsular fruit surpassed anything known by the Totonac up until then. Next the priests realized that the fruit was the prince and the orchid the princess. Thus, the descendants of the Totonac call the vanilla "xanath" (hunted flower) to this day.

When the Aztecs conquered the country of the Totonac, they got to know the vanilla. The Aztecs use the "black flower" to flavor their cocoa drink, the "xocoatl". It is said that their ruler Montezuma drank up to fifty cups of this invigorating drink a day. Montezuma even offered it to the Spaniard Hernán Cortés and his conquistadors. They brought both the cocoa and the vanilla to Europe. There the drinking of hot chocolate became an instant trend. Vanilla did not initially enjoy the same appreciation. Only in the 17th century the apothecary of Queen Elizabeth I discovered, that vanilla could be used outstandingly for flavoring desserts. 200 years later also alcoholic beverages, perfume and tobacco were flavored with vanilla. Despite the ever-growing popularity of this fragrant plant all attempts to cultivate vanilla bushes in Europe failed. Even the most famous gardeners and botanists have failed at the task to cultivate vanilla. Only after extensive research it was found that native bees were not able to pollinate vanilla due to their frame. Merely certain South American colonies and a few species of hummingbirds are capable of doing that. For this reason Mexico was the only supplier of vanilla until the 19th century. On the French island of Réunion Edmund Albius, a former slave succeeded in pollinating the flowers by hand for the first time in 1841. Through an extremely inconvenient process it was now possible to raise the precious pods without hummingbirds. Of the 35,000 known orchid species vanilla is the only edible orchid fruit.

All vanilla is not created equal. Different sorts clearly differ in taste and the origin of the pods plays a crucial role. On the Comoros, La Réunion and Madagascar bourbon vanilla is cultivated. Because of its intense, yet harmonious flavor it is one of the most popular vanilla sorts in Europe. Enjoy the "Queen of Spices" in best organic quality with Rapunzel Bourbon Vanilla. The wonderful richness of the natural flavor spectrum makes them truly unique. Growing, harvesting and fermentation are made in complex handwork which supports the incomparable flavor. Ground Bourbon Vanilla from Rapunzel is available in sachets, in a glass and closable vanilla shaker. The whole pods are a bit more elaborated to process but they are particularly intense in smell and taste. The vanilla pods are harvested green and run through a 9-month fermentation process until they are transported. The usage possibilities are almost unlimited. For example, broth a piece of a pod in the filter bag with your coffee. You will be amazed. Or cook the empty pod in the applesauce. That takes away the acid and you hardly need any sugar.

Rapunzel Bourbon Vanilla Sugar is available in mixtures with Rapadura whole cane sugar and bright Cristallino cane sugar. Thus, whipped cream, fruit salad, desserts, pastries, sweet dishes and tea can be refined with a wonderfully harmonious vanilla flavor.