With just visual inspection, lots of people would immediately conclude that vanilla beans are beans. They may look like beans but these are, in reality, vanilla orchid pods. The technique called hand-pollination has helped in the initiation by the French of cultivation of these vanilla orchids on Bourbon Island (now known as Reunion Island). This is the reasons why Madagascar vanilla is also known as Bourbon vanilla.
Vanilla orchids are much dependent on the warm, moist climate of the tropics. This is the reason why Madagascar became a good, if not best, candidate for vanilla bean production. The plantations of vanilla found at the island's northern part contribute much to its income.
At present, almost of the whole world's production of vanilla beans can be attributed to the Madagascar island and its vanilla plantations. And because the beans themselves are hand-pollinated during its harvest then cured directly under the sun, the pods inevitably exude that delicious, distinctive vanilla aroma that is just all too enticing. The people of Madagascar are very dedicated because the whole process of vanilla bean cultivation takes more or less six years - from planting the beans right up to harvesting them.
In the industry of cooking whether gourmet or homefront, Madagascar vanilla is very much popular. The vanilla aficionados chose freshly cured vanilla beans most since the flavor it gives off is more intense. The flavor - buttery, mellow and smooth - has caught the attention of these aficionados and will continue to do so even worldwide.
Compared to its counterparts, Madagascar vanilla is quite pricey. But then this is easily shrugged off since its pods produce more aromatic dishes than these counterparts. A popular way of making use of its bean pod is by steeping the pod in the liquid portion of the dish.
For example, in making ice cream or crme brle, the beans are soaked into the milk or the cream before proceeding in making these. On alcoholic beverages, you can also soak or steep the vanilla bean on it for more flavor.
However, when you are using a dish based on either milk or cream, make sure to bring the liquid nearly to a boil. Place the bean pod then into the liquid then remove the pot from the heat. Make sure to keep the pot covered so that the flavor would be more absorbed by the liquid.
On the average, a vanilla bean is roughly 5 to 7 inches long and comes with half a teaspoon's worth of seeds. Notice those dark flecks in vanilla dishes? These are actually the seeds that you find inside the pod. To get these, just split the vanilla bean right down the middle then scrape off the small seeds.
You might think this is only for liquid dishes but even ingredients that are dry can be flavored by a whole vanilla pod. To do this, place a pod in your sugar cup. This is to have the vanilla flavor induced right into your sugar. This vanilla-flavored sugar can then be added to your coffee, tea or any baked goods.
Madagascar vanilla is, beyond any shadow of a doubt, the cream of the crop. Vanilla aficionados and gourmet chefs would agree that there is clearly no substitute for Madagascar vanilla at all.
Vanilla orchids are much dependent on the warm, moist climate of the tropics. This is the reason why Madagascar became a good, if not best, candidate for vanilla bean production. The plantations of vanilla found at the island's northern part contribute much to its income.
At present, almost of the whole world's production of vanilla beans can be attributed to the Madagascar island and its vanilla plantations. And because the beans themselves are hand-pollinated during its harvest then cured directly under the sun, the pods inevitably exude that delicious, distinctive vanilla aroma that is just all too enticing. The people of Madagascar are very dedicated because the whole process of vanilla bean cultivation takes more or less six years - from planting the beans right up to harvesting them.
In the industry of cooking whether gourmet or homefront, Madagascar vanilla is very much popular. The vanilla aficionados chose freshly cured vanilla beans most since the flavor it gives off is more intense. The flavor - buttery, mellow and smooth - has caught the attention of these aficionados and will continue to do so even worldwide.
Compared to its counterparts, Madagascar vanilla is quite pricey. But then this is easily shrugged off since its pods produce more aromatic dishes than these counterparts. A popular way of making use of its bean pod is by steeping the pod in the liquid portion of the dish.
For example, in making ice cream or crme brle, the beans are soaked into the milk or the cream before proceeding in making these. On alcoholic beverages, you can also soak or steep the vanilla bean on it for more flavor.
However, when you are using a dish based on either milk or cream, make sure to bring the liquid nearly to a boil. Place the bean pod then into the liquid then remove the pot from the heat. Make sure to keep the pot covered so that the flavor would be more absorbed by the liquid.
On the average, a vanilla bean is roughly 5 to 7 inches long and comes with half a teaspoon's worth of seeds. Notice those dark flecks in vanilla dishes? These are actually the seeds that you find inside the pod. To get these, just split the vanilla bean right down the middle then scrape off the small seeds.
You might think this is only for liquid dishes but even ingredients that are dry can be flavored by a whole vanilla pod. To do this, place a pod in your sugar cup. This is to have the vanilla flavor induced right into your sugar. This vanilla-flavored sugar can then be added to your coffee, tea or any baked goods.
Madagascar vanilla is, beyond any shadow of a doubt, the cream of the crop. Vanilla aficionados and gourmet chefs would agree that there is clearly no substitute for Madagascar vanilla at all.
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Baking with Bourbon vanilla can impart a wonderful pure vanilla taste to your food.
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