Vanilla orchids - Kauai Nursery & Landscaping, Inc.

Slow drying
The drying phase can last from 1-8 weeks. Drying prevents rotting and causes
the beans to lock in their aroma. It is important not to let the beans dry too
quickly or there will be an impact on bean quality. Here in Hawaii, most areas
have high enough humidity for this not to be an issue. However, in other countries
growers must introduce some humidity into their drying areas – this might
be a concern for those on the leeward side of the island.
Beans are allowed to dry indoors until they reach about 30% of their original
weight. If you can wrap the vanilla bean around your finger, the bean is at the
right moisture content.
A bean with the correct
moisture content is pliable.
Conditioning
Conditioning helps beans develop their fragrance. Once the beans have been cured, straighten them gently
with your fingers, wrap them in wax paper, and put them in an airtight box for about 3 months. If you do not
have an airtight box, you can wrap them in wax paper, put them in a Ziploc, and pack them into an unused
cooler. This is the final step and helps the bean finish developing its aroma and flavor.
Fungus and mold can be a problem, especially at this stage. Be sure to wash your hands well before handling
the beans and to keep the beans in a clean area. Some people recommend wiping the beans with castor oil
prior to putting the beans into waxed paper to prevent mold; others recommend wiping them with vodka or
even olive oil to prevent fungus.
Check your beans every few days to make sure there is no mold or fungus present. If there is fungus throw the
bean away or wipe it with vodka and check the surrounding beans for fungus as well. Replace the wax paper
and put the beans back into your airtight storage place.