Indonesian vanilla

Now an essential power in world vanilla production, the Indonesian terroir produces a musky, spicy vanilla with notes of raisins and black licorice. Its pods are fatty, fleshy and very black, and the producers and workers, perfectionists and followers of research and development. Their banking and shipping infrastructures are at the forefront of the world and if they did not have this mini-handicap, they would quickly dethrone the other major producers of vanilla in the world. What is this little handicap? Vanilla is not used in traditional Indonesian cuisine. A major handicap when it comes to estimating the quality of the product. Never mind, several gourmets and Indonesian chef are already working to offer it in the compositions of the new Indonesian cuisine, thereby helping the vanilla producers to orient their taste for research ...