Indonesian vanilla

Power now inescapable of the world production of vanilla, the Indonesian soil produces a musky vanilla, spicy with notes of raisins and black liquorice. Its pods are fat, fleshy and very black, and growers 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 vanilla producers 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 Indonesian gourmets and chefs are already working to offer it in the compositions of new Indonesian cuisine, thereby helping vanilla producers to orient their taste for research ...