Vanilla Agriculture and Curing techniques Handbook
VANILLA HANDBOOK 2012: a step by step photographic manual for vanilla farming and curing, unique in its kind.- Buy Now -
Turmeric Ginger, Turmeric and Hot Chile (or chilli pepper) originate from various and far away regions of the world. Ginger and Turmeric come from China and other areas of the Far East, from where they were later traded to India, Arabia, Africa, Greece and other European countries. Differently, Chile originates from the Caribbean area, Central America and, more specifically, Mexico. From Mexico, Columbus brought it into Europe, from where Portuguese seafarers and traders took it first to India and, later on, to Asia and the Pacific.
These three spices share remote and ancient origins. Turmeric was used as a condiment by the Sumerians and Assyrians, and since ancient times the spice has been used for Hindu ceremonies and fertility rites. The use of Ginger pre-dates historical records with the first reports of it dating back to Confucian times (500 BC). Chile, for its part, was cultivated in some areas of Mexico and Bolivia as early as 7000 BC. For many hundreds of years, these three spices have represented the most important ingredients in a large number of dishes from around the world, and still today they play a paramount role in the traditional pharmacopoeia of many cultures.
Ginger (Zingiber) and Turmeric (Curcuma) belong to the Zinziberaceae family, with each spice counting between 30 and 80 different species. Ginger and Turmeric are perennial herbs and, in both cases, the part utilized is the root, a rhizome that in the case of Turmeric is often brightly coloured. Hot Chile is an erect perennial herb, usually grown annually, which belongs to the Solanaceae family. The genus Capsicum contains over 20 species. The utilized part is the fruit, which may differ remarkably in terms of shape, size, and colour, depending on the cultivar.
In line with all of Venui Vanilla's products, Ginger, Turmeric and Hot Chile are grown according to the best agronomic and organic practices, aimed at preserving their natural characteristics and properties. The spices undergo curing and processing within a few hours of harvesting. Thanks to a purposely designed solar tunnel dryer, the overall process takes a maximum of two days, immediately followed by vacuum packing. This explains the typical zesty fragrance and flavour that make Venui Vanilla's products unique in their class.