SAFFRON

Spain
We are in our 27th year offering the beautiful Saffron grown on the La Mancha plateau in Central Eastern Spain. Over this period the production volumes have decreased dramatically as the growers have sought less labor-intensive crops, and this year the crop was even smaller than anticipated. The quality of the crops still grown there remains remarkable in terms of flavor and coloring ability and unique in its aroma profiles. We continue to offer packaging with denomination of origin labels, both to support that program and to provide an assurance to anyone with any questions about origin. Due to the falling value of the U.S. dollar versus the Euro, prices have continued to rise.
 
Iran
It seems that each year we are able to secure a more consistent quantity of the high quality saffron that we want for our clientele. There was a very small crop last year compared to previous years. A more normal size crop was harvested this year, and while better pricing is hoped for, the initial market remains quite high for this origin saffron. We introduced 1 and 5 gram jars of the Persian Coupe (Sorgol) grade for retail sales recently, and the Coupe and Neguin grade packed in acrylic boxes. The Select Pushali grade is available by special order in jars or acrylic boxes, along with the bulk packaging we have been offering for several years. This is very strong saffron, and priced a little less that the Spanish due to the labor cost advantage. The 'Select' Pushali grade that we offer, while still having a few of the 'yellow' tails, is nearly as strong as the Coupe and and costs a little less, with a little less hand work involved. We are also adding the Select Neguin grade, similar in appearance to the Pushali, but with a little stronger coloring strength.
 
Greece
I had trouble getting Greek saffron this past year. My current inventory is from an older crop, though I am hoping to have supply from the new crop fairly soon. Our pricing reflects having purchased the saffron prior to the large price rise this past year. It is a shorter thread, and very strong in coloring ability, though always stronger when it is new crop. They have changed the drying methods, and the Greek saffron no longer has the 'musty' smell that was characteristic of earlier crop years.
 

VANILLA BEANS

Madagascar
While there was some storm damage to this year's crop, it has generally been a good one, and while extract qualities have continued to drop in price, the gourmet and prime quality beans that we specialize in have been fairly stable in terms of price and availability. Both are in abundance for the coming year. I have a good stock of very beautiful 'oily' large beans, very high in vanillin content. Extract quality beans are available by special order, and at better prices, as much as 40-50% less than the gourmet grades.

ORGANICALLY GROWN IN MADAGASCAR

Most of the vanilla beans we handle are not cultivated with exposure to chemical fertilizers or pesticides. We do now have a good source of madagascar vanilla beans that come from a single estate and are certified by eco-cert. As with all our madagascar vanilla, these are very beautiful , plump oily beans. We do not currently have our office and warehouse certified, which means that while these beans arrived at our door as organically certified, and are stored separately and correctly, they cannot now be Œofficially¹ be called certified or sold with that distinction. As we are currently saving that last expense, these beans are priced only slightly higher than our other beans from Madagascar. If you are interested in organically grown and certified beans from Veracruz and elsewhere, please inquire.
 

Introducing Veracruz Vanilla
After visiting the vanilla growing region in Veracruz, Mexico, I became enamored with the vanilla grown there, it¹s rich history and tradition, and the people involved. Veracruz and other parts of Central America are the birthplace of all vanilla, and the Totonac Indians, whose ancestors first learned to cure and use vanilla, continue to do much of the growing and harvesting of this beautiful vanilla. These whitish yellow orchid flowers bloom in the spring, and the intensive work of hand pollination begins. The resultant green vanilla beans typically stay on the vine until they are harvested in early December. At this point, the growing process is stopped by applying hot water or oven heat. For the next several months the beans are laid out in the midday sun for a couple of hours, then brought inside, covered and allowed to 'sweat'. This sun drying process goes on traditionally for 45-90 days. Some of the beans that I am buying are sun cured for up to five months, before being ready for export. The results are a very rich oily vanilla pod, with complexity and high vanillin. This vanilla is the planifolia 'andrews' variety, and the planifolia beans that are now grown in Madagascar, Indonesia, and Uganda evolved from cuttings taken from one of these Central American origins to Europe, and then to the growing regions in the equatorial tropics around the globe. The other variety here is called pompona and is primarily used for aromatic purposes. It is likely that the beans now grown in Tahiti are a result of a hybridizing of these two varieties, though the history of this is a little vague. I am offering beans of both the traditional and extended curing times, and there are length and beans per pound options as well. I plan to start offering Veracruz Vanilla Extract soon. Please let me know if you would like a sample.
 
Tahiti
Prices have come down a bit, though they are still well above the remainder of the market, and it appears that this condition will continue until the French Polynesians respond to the market share they are losing to the tahitensis varieties being grown in Papau New Guinea. My current inventory are the large 'oily' very aromatic variety that has given Tahitian vanilla its reputation.
 
Papua New Guinea
The growers here have continually dropped their prices and these beans are the best deal in the market. They seem to be getting better at segregating the 'planifolia' beans from the 'tahitensis'. I am now offering both varieties. It is these 'tahitensis' beans that I continue to offer, as an alternative to the beans from Tahiti. They tend to be a smaller 'flat' bean with less aroma, but have the advantage of a higher vanillin content than the beans from Tahiti. I have recently added the Œplanifolia¹ variety, which will serve as a cost-effective alternative to Madagascar, Veracruz, and Uganda beans.
 
Uganda
I currently have new samples of very beautiful Ugandan 'gourmet' grade beans. They resemble the beans grown in Madagascar and are available at slightly better prices.
 
Indonesia, India, & Costa Rica - Please inquire if you are interested in these sources, which are occasionally available.
 
Extract Grade Vanilla
I offer these vanilla beans by special order only, with a 25 pound minimum order. Possible origins are Madagascar, Papua New Guinea, and Indonesia. These beans have a lower moisture content and can be less than half the price of the prime and gourmet grades, except when there are shortages. Abundant supplies are expected this year and next.