Vanilla planifolia

Vanilla is the fruit of a perennial climbing orchid domesticated in Central America.

It is not known when vanilla was first dried and used in food, but tribes ruled by the Aztecs had somewhat sophisticated methods of fermenting the pod to obtain vanilla crystals.

Spanish conquistadors drank chocolate with vanilla and brought both back to Spain. They named it vanilla, which is the diminutive of vain, which means pod.

Vanilla is the second most expensive spice after saffron because its production requires a lot of effort.

Pollination of the plants must be done by hand, they are difficult to pick and have a long fermentation period.

Today, the main exporters of vanilla are Mexico, Reunion, Madagascar, Tahiti and Indonesia.

Good vanilla pods have a dark brown or black color, are long and narrow, slightly shriveled, moist, waxy, supple and immediately fragrant.

FLAVOR

Fresh vanilla beans have neither aroma nor taste. After fermentation, they develop a rich, juicy, highly fragrant aroma with traces of sweet root or tobacco.

The aroma is sweet, fruity or creamy. Traces of resin, prunes and smoke can also be found.
Only fermented pods are used.

PURCHASE AND STORAGE

You are more likely to find better quality pods in specialty stores than in your local supermarket. Stored in a well-closed container, they can be kept for more than two years.

USE IN COOKING

Bourbon Vanilla from Madagascar and Reunion has a rich creamy aroma, Mexican is considered to be the most delicate and complex, Tahitian smells seductively floral and fruity. Indonesian vanilla has a strong smoky aroma.

The best vanilla beans have a light whitish glaze of vanilla crystals that look like spring snow.

Whole or halved vanilla pods are mostly used in making creams, puddings and ice cream. The presence of small black grains in the dish indicates that real vanilla was used. The whole vanilla bean that was used in making creams and syrups can be taken out, washed, dried and used again.

Vanilla is used in making cakes, tarts, syrups, poaching fruit. Halved pods can be placed on top of the fruit and baked in the oven. It is often used with chocolate, and also enriches teas and coffee.

It is less commonly used with salty and sour food, but goes well with seafood, especially lobster, scallops, mussels and chicken. It enhances the sweetness of root vegetables.

IT IS GOOD WITH apples, malon and watermelon, pears, peaches, rhubarb, strawberries, fish and seafood, milk, eggs.

COMBINED WELL WITH cardamom, chili, cinnamon, cloves, saffron.