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Vanilla Bean's Prowess - The Secret Behind It
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.
There are only two species that have been used commercially among the diversities of vanilla orchids - 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.
The shorter and plumper Tahitian beans, from the specie V. tahitensis, are the exact opposite of either of the prior. These beans contain higher concentrations of water and oil. Their skin is thinner and they have less seeds. Their aroma has been likened to the smell of cherry, licorice, or wine - floral or fruity.
There are three general characteristics to premium vanilla beans and this is regardless of where they came from: a sleek appearance, oily to touch, and a rich and full aroma. Vanillin is that compound that brought about the characteristic flavor and smell of these beans.
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.
If you have used the beans to their maximum, you ought not to discard them just yet. You can actually dry the beans, grind them up, and use the powder as additional flavor to whatever goodies you will be cooking up 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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