“Here Albius fertilized vanilla.” – Tribute to Edmond Albius, Saint Suzanne, Réunion.
We’re back! After a big move, which required the dismantling and relocation of the trusty recording studio (a.k.a. Diana’s closet), I’m excited to record in my new space!
Next month is the show’s sixth anniversary – I know, right?!! – and I’m asking YOU to submit questions for a special listener Q&A episode. You can contact me right here. Otherwise, send me a question on Facebook, Instagram or Twitter!
After my last episode about potatoes, I figured I’d follow up with a little dessert. Today, let’s learn about one of the most valuable and mysterious plants on earth, the dizzying journey it made from its native homeland to its most famous outpost, and the unlikely character who unlocked its secrets. This plant’s intoxicating flavor is so widely enjoyed, and so universally incorporated into dishes around the world, that its name has become a byword for the everyday and boring. This is extremely unfair, since we’re talking about one of the world’s most labor-intensive and delicate plants, the only edible orchid on earth. That’s right: this week, we’ll learn about the sultry secrets of vanilla.
Episode 69: “The Boy Who Solved Vanilla”
Edmond Albius, the boy who unlocked vanilla
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Watch “Edmond’s gesture” in action in this video of vanilla hand-pollination, still used for the production of essentially all commercial vanilla in the world.
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See the humble melipona bee, which naturally fertilizes vanilla plants in Mexico.
Transcript
Bienvenue and welcome back to the Land of Desire. I’m your host, Diana, and this is the show’s first episode ever recorded outside of a closet! Just in time for the podcast’s fifth anniversary next month, I’m finally settled into my new apartment, and I’m working out the kinks of recording in a new space. I’ll be ordering some more recording equipment to really set up the space, so I beg your patience if this month’s sound quality is below average. It sounded nicer when I was essentially recording an episode underneath a pile of coats, but it’s a little easier on your host to sit in a chair, you know?
Before I jump into today’s episode, a quick announcement: next month is the fifth anniversary of this podcast! I know, right? I’m going to celebrate with a big of a mixup – it’s been a few years since I did a Q and A episode, and there are a LOT more listeners nowadays. Between now and the end of the month, please send me your questions – these can be questions about subjects discussed in previous episodes, questions about the podcast’s production, or even just questions about me. You can send me questions through Facebook or Instagram or Twitter, or use the contact form on the show’s website, thelandofdesire.com. I look forward to answering my favorites in next month’s episode! Okay. On with the show.
Perhaps I love a theme, perhaps I’m just hungry, but this month I’m continuing the theme of curious French food history, but we’re moving as far away from the damp, gloomy soil of l’Hexagone and traveling all the way to the balmy shores of the Indian Ocean. We’ll learn about one of the most valuable and mysterious plants on earth, the dizzying journey it made from its native homeland to its most famous outpost, and the unlikely character who unlocked its secrets. This plant’s intoxicating flavor is so widely enjoyed, and so universally incorporated into dishes around the world, that its name has become a byword for boring. This is extremely unfair, since we’re talking about one of the world’s most labor-intensive and delicate plants, the only edible orchid on earth. That’s right: this week, we’ll learn about the sultry secrets of vanilla.
In 1519, the Spanish conquistador Hernan Cortes reached the shores of Mexico. After an arduous journey into the interior, that November, Cortes and his straggling band of 250 Spanish soldiers reached the splendor of Tenochtitlan, (Ti-NOSHE-titlan) the glorious capital of the Aztec Empire. A city of gardens, floating out of a great lake, it must have appeared like something out of a dream. The emperor Montezuma allowed these pathetic strays inside his paradise, and walled them in near his zoos and gardens. For nine months, the Spanish fleet were simply another curiosity in the emperor’s collection. Invited to court, one of the Spanish soldiers observed another one of those curiosities: “a drink made from the cocoa plant, in cups of pure gold” which was “frothed up…and served with great reverence.” The xocoatl or “bitter water” was an extraordinary colonial triumph, a testament to the extent of Montezuma’s rule. Throughout the Aztec empire, territories paid tribute in the form of local produce. Xocoatl (SHO-coe-ah-ttle) was a mixture of these tributes: maize, honey, chili peppers, the cacao beans of course, and one ingredient which brought the whole dish together, a tribute from the Totonac people which they called xa’nat (CHA-nat) an orchid which grew wild in their forest-covered mountains. The Aztecs accepted the mysterious orchids and their beans, and used them in great quantities for their special xocoatl, but they had no idea how the Totonac people grew or harvested the plant. Once the Aztec empire fell, and Spain began its long age of colonial exploitation, they continued Montezuma’s practice of simply demanding vanilla beans, without ever acquiring the knowledge of their cultivation. Before long, vanilla made its way to Europe as part of the so-called Columbian exchange and became a favorite of the continental aristocracy. One early fan was the aging Queen Elizabeth I, who learned about the exotic bean from h
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