Vanilla

Description

Vanilla is derived from the dried, cured beans or fruit pods of the large, green-stemmed climbing perennial, Vanilla planifolia, which is a member of the orchid family. Although Vanilla beans are sometimes used in their whole form, they are most commonly used for producing extracts and flavours

Did You Know?

Vanilla was enjoyed by the Aztecs in a drink called Xoco-lall, which was made from cocoa and Vanilla beans. Cortéz sampled this drink and returned to Spain with reports it contained magical powers. Europeans mixed Vanilla beans with their tobacco for smoking and chewing, and considered it a miracle drug.

Origins

Vanilla originated in Mexico, but today the United States buys Vanilla beans from Madagascar, Indonesia, Uganda and Tonga. Most of the world's high-quality beans come from Madagascar, an island off the coast of Africa. We purchase our Vanilla from the United States.

Usage

For cakes, puddings and sweets keep a Vanilla Pod in a jar of sugar to be used for baking. Top up with more sugar and the same pod will perfume the added sugar for up to a year.
For sauces, custards and ice-cream, infuse the milk with a Vanilla Pod. Afterwards the pod can be rinsed, dried and returned to an airtight container. The same method can be used for syrups and poached fruit. For a stronger flavour and authentic texture, the pod can be split open and the tiny black seeds used in the dish. Flavour the milk for a sweet pancake mixture with Vanilla.
Add a pod to rice pudding mixture and remove after cooking.
The milk used to make the custard for a bavarois should be infused with a Vanilla Pod for extra fragrance.  Whilst not generally associated with savoury dishes, Vanilla can add a subtle but unusual new flavour to delicate sauces for fish and seafood.