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Vanilla
pods are the fruit of the vanilla
planifolia, the only orchid to produce an edible substance.
Vanilla pods are long, thin and filled with beans that are
virtually flavorless in their unripened state. The pods must
be cured for several months until vanillin crystals are emitted.
The fragrance from the vanillin permeates the inside of the
pod which eventually turns dark brown. The beans are then
scraped from the inside of the pod and are ready for use.
The three most
common type of beans are the Bourbon-Madagascar (thin and
sweet), the Mexican (thick and rich) and the Tahitian (the
thickest, but least flavorful). Be aware that some Mexican
vanilla products contain coumarin, a blood- thinning drug
with possible toxic effects. Don't be frightened by this fact,
but do buy your vanilla from a reputable source.
Pure vanilla
extract is prepared by steeping cured vanilla beans in alcohol.
Pure extract shouldn't be confused with imitation vanilla
extract which is man-made and much harsher.
Pure vanilla extract is about twice the price of imitation,
but is well worth the money.
Vanilla beans are often used in ice cream and sauces. Vanilla
extract is commonly used in baking, especially in sweets,
as it heightens the intensity of chocolate and other flavors.
Extracts can be stored in an airtight container indefinitely
if kept in a cool, dark place. Vanilla beans should be tightly
wrapped in plastic wrap, in an airtight jar and refrigerated.
They will keep well for about 6 months.
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