A fascinating visit to a family-owned vanilla plantation in Grand Bassin, in the south of the island.
Gourmets by nature, we didn't want to leave without a chance to discover the organic vanilla from Mauritius. We had booked a 2-hour tour called "Vanilla Harvesting and Drying" on the website of Vanill'Art, a vanilla plantation in the southern part of the island.
We couldn't find much information or even traveler reviews on this tour. Not knowing what to expect, we headed to Grand Bassin to meet Dhareena. Surprisingly enough, Dhareena wants to avoid seeing the family farm on tourist itineraries, so she only offers private tours in small groups, upon reservation. She arranged to meet us at the entrance of Grand Bassin and then guided us to the plantation via WhatsApp.
Upon arrival, we were greeted by the enveloping aroma of vanilla beans basking in the sun. Dhareena, our guide, welcomed us with open arms, sharing the captivating story of vanilla cultivation at the farm. Her passion for the place and the plants that surrounded us was palpable, instantly drawing us into the enchanting world of vanilla.
Organic vanilla from Mauritius is a rare product, requiring a great deal of care and expertise.
Fruit of an orchid
The vanilla is the fruit of a climbing orchid grimpante originaire du Mexique. Pour croître, la plante de vanille a besoin d’un climat chaud et humide, d’un support d’accrochage et d’un certain ombrage. Toutes ces conditions réunies plus un soin accru des plantes permettent une récolte de qualité. Nous n’allons pas faire de “Spoiler Alert” en relatant en détail tout ce que nous avons découvert et appris durant la visite sur la floraison des plantes, la pollinisation des fleurs, la croissance des fruits, puis la récolte, mais les 2 heures ont passé à la vitesse de l’éclair et se sont transformées en 4 heures de discussions avec des étoiles plein les yeux.
Scalding and drying vanilla
In addition to our tour of the plantation with Dhareena, we also witnessed the vanilla bean preparation process. Once harvested, the vanilla must be scalded (cooked in water at a certain temperature for a specific period) and left to rest before it can be dried under the sun. We also "got in on the action" by massaging the drying vanilla pods to help the pulp spread evenly throughout the pod. The smell was sublime, and we could chat with Dhareena's father, Dharam, who originated the vanilla plantation on his family's farm. Like his daughter, he is passionate about this plant and manages to captivate and move us.
Tasting and chitchatting
At the end of the tour, we gathered in a charming little shady garden and enjoyed a tasting of vanilla at various stages of ripeness, served with fresh fruits and a delicious homemade vanilla ice cream. Dhareena explained various tricks for preserving vanilla beans and making homemade vanilla sugar. We fell in love with "blue vanilla," the name given to fruits that ripen and mature directly on the plant without scalding and sun-drying. The fragrance is lighter and very subtle. It is more difficult to harvest, though, as vanilla beans often split during ripening, making it harder to preserve.
At the end of your visit, you can buy vanilla or homemade vanilla products. Don't hesitate to stock up; we regret not buying more of this sublime vanilla.
How to book a visit?
- Visits vary according to seasons; details can be found on the Vanill'Art website. They take place exclusively upon reservation, Monday through Saturday, between 10 a.m. and 2 p.m.
- Prices vary according to the season and the number of visitors; you can expect to pay between 35 and 50 euros per person.
- Visits are for small groups of at most 7 people.
- Suitable for families
- The site is not easily accessible by wheelchair.
- Region: Grand Bassin
