Growing

We are growing vanilla and cacao trees. Theobroma cacao (really, a small evergreen) are simply for display and we welcome you to come visit them. These plants yield the cocoa bean which is ultimately fermented and dried before becoming the basis of chocolate. Of course, we import our cocoa beans from the finest ethical growers from estates around the world, and wouldn't even try to produce enough to supply ourselves in Santa Barbara. These are for education and experimentation with growing these tropical trees.

The vanilla is another matter, and we believe we are the only people cultivating vanilla in California today. Vanilla is a vining orchid native to Mexico and is one of the most highly sought-after spices in cultivation. Vanilla is a mainstay flavoring and essence in the world of culinary and perfumes and today, vanilla is grown mostly for commercial production in Madagascar, Reunion Island, Comoro Islands, Indonesia and Mexico. The Aztecs first used vanilla for flavoring in cocoa. The long vanilla bean pods are dried and cured to produce its distinctive flavor. The pods are sometimes used whole and the flavoring is drawn out by infusion or the pods are split and the tiny seeds are scraped out. Our baby seedlings, when ready, will be transplanted and become the basis for large scale production of these rare, and highly prized orchids.