Curing
Controlled sweating and drying that develops flavour in vanilla, pepper, cardamom and other spices.
Also: sweating, fermentation of beans, vanilla curing, pepper curing
Curing is a processing step that transforms a harvested spice's flavour. Vanilla pods are killed with hot water or sun, then sweated in blankets and dried over weeks so enzymes turn glucovanillin into vanillin, and the pod grows dark and supple. Black pepper berries are blanched and sun-dried so enzymes darken the skin and form the typical aroma. Cardamom is dried carefully for colour. Cloves and nutmeg are dried to preserve their oils, and nutmeg is lime-coated in some places to protect against insects. Good curing is skilled work with long traditions, and often accounts for much of a spice's price.