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Not So Plain Vanilla


Vanilla is anything but ordinary; in fact, it is the second most expensive spice in the world, after saffron.


Different grades and types of vanilla flavoring include Grade A, Grade B, Genuine, Pure, Natural, Imitation and Flavor. 75% of the world's vanilla comes from Madagascar.  Other sources include Réunion Island (Bourbon), Papua New Guinea, Indonesia, and Mexico. Each location contributes to its unique fragrance and taste.


Vanilla beans are housed in the pod of an orchid.  The orchid flower opens once, is hand pollinated and 6-10 months later the pods are picked, heated, dried, and sweated.

Grades reflect quality after processing.  A long, soft, full vanilla pod is Grade A. Open and spoon the vanilla caviar out for elegant custards and infuse the whole pod in cream.  The dryer pods are Grade B, perfect for tinctures and extracts.


Originally from Mexico, the local melipona bee pollinated the orchids.  The curing process was a secret of the Totonacs before 600 CE.  They gave vanilla to the Aztecs as a tribute.  Aztec emperor Moctezuma II treated conquistador Hernan Cortes to a ceremonial vanilla chocolate drink in the 1550s. Cortes initiated trade between the Totonacs and the Spanish of the processed bean. Introducing the flavor to European aristocracy.  The French took plants from Mexico and planted them in Madagascar and the neighboring island of Bourbon. Without the Mexican native melipona bee, the orchid would not produce pods. Edmund Ruiz, a French slave boy figured out how to hand pollinate the orchid in the 1840s.


A little more history: Beaver hunting for pelts was a popular American activity from the 1550s to the 1850s as expensive vanilla became vogue in Europe.  The male beaver sprays a vanilla scent to attract a mate.  While taking the fur pelts the scent gland sack was also harvested.  Now with fewer beavers and public aversion, it is not sold as much. It is still used in candy, cigarettes, frozen desserts, and alcohol, most proudly by Tamworth Distilling.


All flavors must be “Generally Recognized As Safe” under US Food and Drug Administration (FDA) rules.  A Natural flavor is defined as sourced from plants and animals. The manufacturer determines flavoring is safe for consumption or petitions the FDA for approval if there’s a potential concern.


Next on the shelf are a variety of Imitation Vanilla extracts at a much lower cost. The imitation flavors would have the same chemical makeup and may improve upon the real thing by having better staying power under high heat with more consistent quality and flavor. The ingredients for the McCormick Imitation Vanilla are Water, Carmel color, vanillin, ethyl vanillin, and 0.1% potassium sorbate (added as a preservative). The ethyl vanillin allows the flavor to maintain strength when heated in baking and cooking.


Genuine vanilla holds up well in cold foods like ice cream or gently heated custards. Quality vanilla extract is not heated.


Medicinally vanilla fragrance is used to calm and relieve apnea in babies.  Derivatives are used internally to treat sickle cell disease and in dietary supplements.


No matter what product you choose, it’s important to carefully examine the ingredients listed on any vanilla product. For example, vanilla paste may contain only vanilla powder and vanilla extract, but it may also include sugar or another sweetening agent.  Aside from Vanilla bean and alcohol, the ingredients labeled on extracts might reveal extenders, sweeteners, thickeners, and color such as water, sugar, gum tragacanth, and inulin.


To ensure you have the minimum additives, start with beans.  Make extracts and flavored sugar.  Keep beans in their shipped plastic container and don’t open until needed.  Rewrap airtight and store in a cool dark place. When you get Grade A vanilla beans use them pretty quickly and store them at room temperature.


You can use pieces of Grade A or Grade B blended in smoothies and you can also make your own vanilla sugar, vanilla cream, and vanilla extract by setting the bean in granulated sugar, cream, or alcohol. Vodka doesn’t add additional flavor.  Try it infused with brandy for a richer flavor.


I've got some Grade B vanilla beans soaking in vodka in dark bottles in a cabinet. I've chopped the pods into half-inch pieces and stored them in a glass spice jar in a drawer. I use them for smoothies and to make vanilla sugar. Make creamsicle sugar by putting dried orange peel and vanilla bean in granulated sugar.


The rest of the beans are in the freezer, wrapped airtight in vacuum-sealed packaging. Just a heads up, it's not recommended to freeze them for the long term.


All that said, I think you’ll agree there’s nothing plain about vanilla. Read ingredient labels keep it simple and enjoy!

 

To make your own extract: https://youtu.be/nnJvI2mcuBw

For a tour of the vanilla process go to: https://youtu.be/NUPOmM3PSds

More on how to store vanilla beans:  https://www.beanilla.com/blog/how-to-store-vanilla-beans

Vanilla as medicine: Nutrition Today Volume 55, Number 4, July/August 2020 



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