Orchids of the Genus Vanilla is native only to Central America. This is where Vanilla, which is renowned throughout the world because of its exquisite taste and aroma, stems from Because its production is labor intensive, vanilla is one of the world's most expensive spices - second only to saffron. That is despite its wide use in the arena of baking, aromatherapy, and perfume making.
Among the diversities of vanilla orchids, only two species have been used commercially - Vanilla planifolia and Vanilla tahitensis.
The V. planifolia species of vanilla beans, more widely called Madagascar-Bourbon beans or simply Bourbon beans, can be found in Madagascar, Indonesia, Comoros and also in areas that run alongside the Indian Ocean. A variety of the V. planifolia family is grown in Mexico instead and is called the Mexican bean.
Bourbon beans and Mexican beans are similar in these aspects: They appear long and slim, their skin is rather thick and oily, and they have lots of seeds. The difference is while Bourbon beans have very strong smell and very rich taste, Mexican beans have mellow taste and spicy, woody aroma.
Tahitian beans, from the specie V. tahitensis, are the exact opposite of either of the prior. They are shorter and plumper and they contain higher concentrations of water and oil. Their skin is thinner and they have less seeds. Their aroma plays more along the lines of being floral or even fruity and has been likened to the smell of cherry, licorice, or wine.
A sleek appearance, oily to touch, and a rich and full aroma are three general characteristics of premium vanilla beans, regardless of where they came from. The characteristic flavor and smell of these beans are brought by the compound, vanillin.
The common practice is using just the seeds but the fact is that the vanilla pod has actually more flavor. Cut it open before immersing it in liquid - this is the trick to capturing the full flavor of the bean. Exposing the surface more by slicing the bean lengthwise can greatly enhancing its flavoring properties
You can use the vanilla beans several times over but this will depend on the type of liquid the bean has been dipped in. For example, the bean, after dipping in a pitcher of lemonade or apple cider will still most likely contain much flavor compared to dipping it in a pot of hot cream. There might still be some flavor left in it but it will no longer be as strong.
Do not discard beans yet if you think you have used them to the maximum. You can still dry the beans, grind them up, and use the powder for cooking in the near future.
The list for uses of the vanilla bean is endless. The form may be different but the glorious aroma and flavor is unchanging.
Among the diversities of vanilla orchids, only two species have been used commercially - Vanilla planifolia and Vanilla tahitensis.
The V. planifolia species of vanilla beans, more widely called Madagascar-Bourbon beans or simply Bourbon beans, can be found in Madagascar, Indonesia, Comoros and also in areas that run alongside the Indian Ocean. A variety of the V. planifolia family is grown in Mexico instead and is called the Mexican bean.
Bourbon beans and Mexican beans are similar in these aspects: They appear long and slim, their skin is rather thick and oily, and they have lots of seeds. The difference is while Bourbon beans have very strong smell and very rich taste, Mexican beans have mellow taste and spicy, woody aroma.
Tahitian beans, from the specie V. tahitensis, are the exact opposite of either of the prior. They are shorter and plumper and they contain higher concentrations of water and oil. Their skin is thinner and they have less seeds. Their aroma plays more along the lines of being floral or even fruity and has been likened to the smell of cherry, licorice, or wine.
A sleek appearance, oily to touch, and a rich and full aroma are three general characteristics of premium vanilla beans, regardless of where they came from. The characteristic flavor and smell of these beans are brought by the compound, vanillin.
The common practice is using just the seeds but the fact is that the vanilla pod has actually more flavor. Cut it open before immersing it in liquid - this is the trick to capturing the full flavor of the bean. Exposing the surface more by slicing the bean lengthwise can greatly enhancing its flavoring properties
You can use the vanilla beans several times over but this will depend on the type of liquid the bean has been dipped in. For example, the bean, after dipping in a pitcher of lemonade or apple cider will still most likely contain much flavor compared to dipping it in a pot of hot cream. There might still be some flavor left in it but it will no longer be as strong.
Do not discard beans yet if you think you have used them to the maximum. You can still dry the beans, grind them up, and use the powder for cooking in the near future.
The list for uses of the vanilla bean is endless. The form may be different but the glorious aroma and flavor is unchanging.
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