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Vanilla Cribbiana,
"MAYAN VANILLA”
Finca Che'Sib'Ik, is the Cradle of Vanilla cribbiana, where is the first and largest plantation in the world of this species. Vanilla cribbiana, is native to Guatemala and Mexico.
In the north of Guatemala, in Cobán AV, the Mayans Queq'chis call it: Che'Sib'Ik, which means -Smoking Tree- who to date in special meetings continue to use the native vanillas, which are mixed with cocoa to give them unique flavor and aromas.
Dried pods of Mayan vanilla have a length ranging from 6 to 14 cm, they are chocolate black, flexible, very shiny and oily, with more than 100 aromas.
Scientific studies of Vanilla cribbana from Che'Sib'Ik, at the TecNM/Instituto Tecnológico de Tuxtepec (Mexico) have shown that this species has a wide diversity of volatile compounds, which are characteristic of the 3 most commercialized species in the world (Vanilla planifolia, Vanilla tahitiensi y Vanilla pompona), but grouped in a single specie.
Vanilla cribbiana,
The Vanilla that brings it all together.
The aromatic profile of Vanilla Maya is due to its good Vanillin content, as verified in different internationally recognized laboratories, by the INSTITUT NEHRING GmbH (Germany) 1.78% of Vanillin y in LABORATORIUMONDERZOEK & ADVIES (Holland), 1.49 % of Vanillin.
These results are very similar to those issued by Agilent Technologies, Mexico 1.4% and 1.9%, of vanillin, values close to those found in Vanilla planifolia.
In addition, it presents various anisic and benzylic compounds characteristic of Vanilla tahitiensi and V, pompona.
The main aromatic descriptors it presents are: vanilla, wine, sweet, herbal, fruity, floral. Resulting in a unique and exquisite aroma.
The Vanilla Maya, particularly, has a high content of fatty acids, such as oleic and linoleic, higher than those determined in Vanilla planifolia, having an interesting potential in the production of oleoresins.
The aromatic descriptors in the hydroalcoholic extracts obtained from Vanilla Maya are: aniseed, vanilla, balsamic, wood, fruity, spices and raisins.
This species presents an interesting and competitive aromatic potential in vanillin with V. planifolia, V. tahitiensis and V. pompona. thanks to its chemical composition, fatty acid profile and aromatic attributes.
In the studies carried out, no substance that could be harmful to health was identified in it. Therefore, it can be marketed in processed pods or through alcoholic extracts, complying with the physicochemical characteristics established in the standards for international trade.
“thank you we give you oh God, we thank you, for your name is near; The mens count wonders "(Psalm 75:1).
Just like the Psalmist we also recount Your wonders in Che'Sib'Ik,Giving you gratitude for having allowed the best vanilla in the world to be born in Guatemala!
At Che'Sib'Ik we produce and market:
Vanilla cribbiana: "VANILLA MAYA",
THE VANILLA THAT LO BRINGS EVERYTHING TOGETHER
Information obtained in a study carried out on our Vanilla Cribbiana, "Characterization physicochemical and Aromatic for the Use of Vanilla cribbiana Produced in Guatemala" by Dr. Araceli Pérez Silva. Oaxaca Mexico, March 2020.
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