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Vanilla origin uses recipes
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Origin and History
The ancient Totonaco Indians of Mexico were probably the first to fully appreciate the taste of Vanilla as did the Aztecs who defeated them and ruled in Mexico during the 14th and 16th Centuries.
The defeat of the Aztecs by the Spanish Conquistidors in 1520, saw the spread of Vanilla to Europe, in particular as an ingredient to a drink using cocoa - Vanilla and chocolate is a taste to be savoured to this day. The nobility kept this delectable concoction to themselves for over 80 years until in 1602 an apothecary to Queen Elizabeth I made claim that vanilla should be used as a flavouring in its own right at which time appreciation for the Vanilla Bean was truly born in culinary terms.
Until the late 19th century, Mexico had the monopoly on growing vanilla, however it is now commercially grown in many other tropical countries such as the West Indies, Uganda, and Fiji with Madagascar (Bourbon Vanilla) and Indonesia now growing the majority of the world's crop.
Cultivation and Processing
The curing process changes glucovanillin into vanillin which gives vanilla its distinctive flavour. It is a long and labour intensive process which consists of keeping the harvested pods warm, whilst slowly drying, for almost six months during which time they become soft, dark brown with a white coating of vanillin.
Once properly cured, the pods are either used as they are or further processed into various forms.
Vanilla Extract is made by steeping the cured pods in an alcohol/water solution which is then aged thereby extracting the vanilla flavour. Vanilla Extract must be a minimum of 35 percent alcohol and contain 13.35 ounces of vanilla beans during the extraction process. Some extracts and double or triple strength and of course, there's Vanilla Essence which is even stronger. Vanilla flavouring usually means at least 40 percent of artificial flavour is being used... often much more. It is never as good as pure vanilla and often leaves a bitter aftertaste.
Vanilla Powder comes in several types. Some are made from sucrose which is ribbon-sprayed with vanilla extract, and some are a dextrose-vanilla extract mix however, be aware that many of the vanilla powders from Europe are synthetic i.e. chemically produced.
Ground Vanilla Beans are sometimes confused with vanilla powder. However, as the name suggests, it is actually ground vanilla beans. It can be used as vanilla extract but because it isn't in an alcohol base, it is much stronger and you can therefore use half the amount.
Vanilla Paste is a sweet concentrated vanilla extract that has the vanilla bean seeds included in the mix.
Buying and storing
Vanilla pods and bought whole. They should be soft, pliable and very dark brown. A white crystalline coating (vanillin) is a sign of high quality as this is the constituent which gives the pod its flavour. Store in a dark cool place in an airtight container.
When buying extract, always get "pure" or "natural" extract. Store in a dark cool place but do not refrigerate.
Vanilla in Cooking
Most recipes will state whether to use whole, split or extract etc., and will give details on how and when to add it.
Whilst vanilla is best known as an ingredient in sweet dishes and baked goods, it goes surprisingly well with fish, poultry and some vegetables and below we've tried to include some unusual savoury dishes. Don't forget to use the search form to find more recipes on this site.
Happy Cooking!
Starters and Soups Rocket and Goat Cheese Salad Veg CD HD 15mins plus cooling Scallops with Vanilla Sauce HT HD 15mins Crab Cakes with Vanilla Remoulade HT HD 35mins Carrot and Ginger Soup HT SP 40mins
Main Courses Seafood Salad with Vanilla Mayonnaise CD MC 15mins Prawns in Coconut Rum Sauce HT MC 25mins Honey Duck Breasts with Lavender HT MC 35mins plus marinating Pollo al Vanilla 1 HT MC Sth American 40mins plus soaking Scented Butternut Squash Risotto Veg HT Italian 40mins Asparagus and Vanilla Risotto HT MC 55mins
Accompaniments Vanilla Oil Veg HT Condiment 5mins Savoury Vanilla Butter Sauce HT ACC 20mins Carrot Puree Veg HT ACC 35mins Fragrant Runner Beans Veg HT ACC 45mins Vanilla Baked Sweetcorn Veg HT ACC 55mins Vanilla Glazed Squash HT ACC 110mins Vanilla Sugar Veg CD Condiment 1week
Desserts and Baked Fayre Vanilla Ice Cream Veg CD DP 20mins plus chilling Vanilla Wafers Veg CD CBF 30mins plus cooling Apple Sultana Muffins CD Veg CBF 35mins Chocolate and Hazelnut Chip Cookies Veg CD Nrth American 35 mins Sticky Toffee Pudding Veg HT DP English 50mins plus soaking Sesame Raisin Biscuits CD Veg CBF 55mins White Chocolate Creme Brulee Veg CD DP 65mins plus cooling Iced Banana Cake Veg CD CBF 90mins plus cooling Oeufs a la Neige Veg CD DP 90mins
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Vanilla
Planifolia belongs to the plant family Orchidaceae (orchid) and is native
to Mexico. The ripe pods, often incorrectly referred to as beans, are the parts
used for culinary purposes however, the sweet almost addictive aromatic scent
gives rise to its use not only in cooking but in all types of fragrance products
from perfume to candles.
The
Vanilla plant is a large climbing perennial. It can grow up to 30m/75 feet,
clinging to trees for support. It grows within the 20-degree band either side of
the Equator and is native to the Americas. It requires warm, humid
conditions to grow and fruit, but even with the optimum warmth, humidity and
good drainage, it takes up to three years before the first flowers appear.
The
pods grow to between 4 and 12 inches and once the fruit set (probably
called beans probably because they look just like big green beans) they
have to remain on the vine for approximately nine months to fully develop.
However at harvesting, the pods do not have much flavour or aroma, both of which
are developed through processing.
