Vanilla (Vanilla planifolia) is the only orchid that produces edible fruit, in the form of long thin pods. Native to Central America, vanilla has a long history of use in that region, especially for flavouring Mayan and Aztec spiced drinking chocolate. There are four main commercial preparations of natural vanilla: whole pod, powder (ground pods, kept pure or blended with sugar, starch, or other ingredients), extract (in alcoholic or occasionally glycerol solution; both pure and imitation forms of vanilla contain at least 35% alcohol), and vanilla sugar, a pre-packaged mix of sugar and vanilla extract.
Vanilla is difficult to grow, requiring hand pollination. The tasteless green pods must be cured and fermented, either in the air or over fire, to develop their vanillin content. This complex and expensive process lasts about six months. The result is shriveled, though pliable, brownish black, oily, smooth pods with delectable fragrance and flavour. Most of the fragrance resides in the miniscule black seeds and the oily liquid surrounding them.
Vanilla flavours Western sweet baked goods, custards, puddings, ice cream, drinks, and liqueurs, as well as savoury creations of inventive chefs, such as lobster with vanilla. Look for tiny black seeds of real vanilla speckling desserts like créme brûlée, panna cotta, and ice cream.
Bourbon vanilla pods, from the islands of Réunion and Madagascar, have full-bodied, creamy, rich, deep, dark flavour. Mexican vanilla beans are lower in cost, with sweet, spicy, woody flavour and pronounced vanilla notes, but for people accustomed to artificial vanilla, they may seem weak. The deep, full-bodied flavour of Indonesian vanilla is appreciated in America, though quality may be mixed. Highly fragrant Tahitian vanilla, from a closely related species (V. tahitensis) is rarer and has strong fruit and floral notes. Vanillons (V. pompona), produced mainly on the island of Guadeloupe, is quite floral and low in vanillin; it’s mainly used in perfumes.
Boil vanilla beans in water until soft and tender. Simmer in sugar syrup until shiny, then bake at 150°C for 15 minutes, or until crisp.
Serve as a garnish for desserts.
Category: Spices and Herbs
Sub Category: Spice