Vanilla pompona from Peru

A wild intensity

Intense and wild, Pompona vanilla from Peru develops notes of tobacco, tonka, leather and red berries.

Known as “Sekut” by the indigenous communities of the region, it is considered the original vanilla.

Its identity is closely tied to its exceptional terroir: humid equatorial climate, dense vegetation, rich and living soils.

Thanks to its aromatic power, this vanilla stands up very well to cooking. It balances sweet preparations perfectly, especially baked doughs such as croissants, brioches… In savory dishes, it pairs very well with roast meats, reduced sauces, robust jus, and above all foie gras.

Be careful with the dosage: the bitterness is pronounced, especially in the skin, where most of the aromatic compounds are concentrated. Use the whole bean, but sparingly. Used too heavily, it can dominate and unbalance a preparation.

Rare crystallization and molecular signature

In addition to coumarin, Pompona naturally contains as much vanillin as a planifolia. It develops a true vanilla intensity, which brings it close to a planifolia vanilla. Despite its botanical differences, you clearly find that familiar aromatic thread: roundness, depth, a clear vanilla sensation.

Its most characteristic crystallization does not come from vanillin, but from coumarin, present in large quantities in this variety. This molecule can appear as slightly orange microcrystals, embedded in the skin of the bean.

This may be surprising, or even mistaken for mold.

It is a natural signature, proof of its molecular richness and aromatic concentration.

Amazon rainforest – Endemic origin

This pompona is endemic to the Peruvian Amazon rainforest. It still grows in the wild. Pollination is natural: hummingbirds, melipona bees, ants and other insects help carry the pollen.

It is a vanilla of pure origin, from a living ecosystem. Production is limited, irregular, dependent on nature.