In La Réunion, Nathalie Leichnig ventures into the wild tropical forest to harvest vanilla pods. Following an old family tradition, she cultivates Bourbon vanilla. These pods are among the most coveted products worldwide. Top chefs are regular customers at her market stall, discussing with her the secrets of the only orchid that can be eaten.
Birgit Weidt
It’s market day in Saint-Pierre, and Nathalie lays out hundreds of vanilla beans on her colourful table. The Creole farmer gently massages the chocolate-brown pods to enhance the aroma. The scent is floral and captivating, a gentle breeze blows over from the sea, spreading the sweet fragrance across the square. At neighbouring stalls filled with papaya jams and African drums, other vendors smile, saying, “Ah, Nathalie lé la!” The 45-year-old sells Bourbon vanilla, a sought-after delicacy traded at high prices among connoisseurs. Her stall is surrounded by a crowd early in the morning: tourists look for souvenirs, locals shop for Sunday cooking, and restaurant chefs inspect each pod. The smell must be harmonious, an balanced symphony of aromas. Nathalie provides recipe tips and explains that vanilla is not only for desserts but also used in savoury dishes.
