The Orchid of Flavour

Vanilla is the second most expensive spice in the world and the experience of pure vanilla with its wonderful aromatic scent is why it is the most widely used flavor in pastries, confections and desserts. 

The Madagascar or Madagascar-Bourbon vanilla beans are repeatedly referred to as "bourbon beans" since the French first planted the vine on the Isle de Bourbon.  These beans have a smooth, rich, sweet flavor and are the thinnest of the vanilla beans grown. Vanilla Planifolia is the fruit of a thick green orchid vine.  The flowers develop into long thin green pods or beans that can grow up to 30 cm long.  These tasteless and neutral green pods are hand picked when they are still not ripe. The fermentation process begins when the beans are first plunged into hot water and then the drying and sweating process starts.  The beans are dried in the sun during the day and then wrapped in the blankets at night so they can sweat.  This process can last from 2 to 6 months until the beans become a very dark brown color and develop a white crystalline substance on the outside of the bean which is called vanillin.  This matter is what gives the beans their wonderful flavor and aroma.  Now the ageing process begins to bring out their full flavor which can take up to two years. 

Vanilla is currently sold as extract, essence, beans, powdered and vanilla sugar.

Vanilla Extract is the most popular used by home bakers.  Vanilla extract is produced by steeping the vanilla beans in an alcohol and water solution for several months, sometimes with sugar added, thereby producing a clear dark liquid with a rich flavor that is highly aromatic. Do not add vanilla extract to hot liquids as the alcohol disappears together with some of the vanilla flavour. The imitation vanilla extracts are made with synthetic vanilla and can leave a bitter after taste.  Vanilla Flavoring are a combination of pure vanilla extract and imitation vanilla extract.

The use of whole vanilla bean releases the complex flavors and aromas.  In custards, milk, creams, syrups, and other liquids they impart a wonderful flavor and their small dark seeds add dimension to your dessert.  The beans should be shiny, black, tender, plump and moist, preferably with the white powder of vanillin on them.  Cut the beans in half lengthwise, scrape out the seeds and pound preferable in a mortar and pestle.  Add both beans and pods to your liquid and steep.  After use the pods can be removed, rinsed, dried and placed in granulated white sugar to produce what is called vanilla sugar.

Vanilla Powder is produced by grinding whole dried vanilla beans until powdery.  The advantage to vanilla powder is it can be added to warm liquids and the vanilla flavor will not evaporate as it does with extracts.  It is ideal for those who want strong vanilla flavour without the alcohol found in unnatural vanilla extract and vanilla oil. Vanilla powder can be used instead of vanilla seeds for coloring and texture in foods. It is used to incorporate into liquid sensitive mixtures, such as icings, melted chocolate where even a small amount of liquid could create a problem and is well suited to flavour Crème Brulée, Custard, Ice-cream and other desserts.

Vanilla sugar is when vanilla beans have been added to white granulated or confectioner’s sugar.  The bean is cut in half and buried in sugar in a covered container and left for a week or two to allow the vanilla to infuse the sugar.  This vanilla sugar can be used in place of regular sugar and adds a wonderful vanilla flavor to desserts. 

Vanilla recipes

Vanilla extract: Cut a whole vanilla bean lengthwise, place into a covered container with 180 ml vodka and let steep for approx. 6 month.

Vanilla Sugar: Cut a whole vanilla bean lengthwise and scrape the seeds out. Blend seeds and bean with 200 grams granulated white sugar or confectioner’s sugar and store in a covered container for at least 2 weeks. 

Madagascar Bourbon Vanilla Sugar: Blend 400 g caster sugar with 50 g A Grade Bourbon vanilla powder and store in an airtight container.