Vanilla cribbiana from Guatemala

A surprising vanilla

Cribbiana vanilla has a surprising, highly expressive aromatic profile. Its short, thick beans, rich in seeds, develop notes of green bell pepper, caramel and candied fruit. When infused, more indulgent nuances also appear, reminiscent of rum or panettone.

This aromatic richness makes it very versatile in the kitchen. It works just as well in crème anglaise, pastries and desserts as in bolder preparations.

A rediscovery

Cribbiana is an ancient variety, once used by the Maya of Guatemala. With the disappearance of that civilization, it gradually vanished from cultivation for more than four centuries.

Today it owes its revival to the work of Dario Ramirez, a vanilla enthusiast who rediscovered wild plants on his land and launched the first plantation dedicated to this variety. After seven years of development and selection, Maya vanilla was brought back into cultivation and could once again reveal its gastronomic potential.

Guatemala, its historic cradle

Native to Guatemala and southern Mexico, Cribbiana grows naturally in the tropical forests of Central America and northern South America.

Had the Europeans encountered the Maya rather than the Totonacs when they discovered the continent, this vanilla might have been the one to prevail around the world. Its aromatic and culinary potential is immense, and its rediscovery opens a new chapter in the history of rare vanillas.