The Secret to the Vanilla Bean’s Prowess

Central America is home to the orchids of Genus Vanilla from which Vanilla – renowned throughout the world because of its exquisite taste and aroma – stems from. Although Vanilla is widely used in the arena of baking, aromatherapy, and perfume making, it is one of the world’s most expensive spices – second to saffron – due to its labor intensive production.

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 appear long and slim. Their skin is rather thick and oily and they have lots of seeds. Its smell, though, is very strong and its taste is very rich. Mexican beans are quite similar to their Madagascar-grown counterparts, except for their fragrance. Mexican beans are mellower and its aroma has been distinctly described as being spicy and woody.

From the specie V. tahitensis come Tahitian beans. These shorter and plumper variety are the exact opposite of either of the prior. They have higher concentrations of water and oil, thinner skin and lesser seeds. Their aroma is described as floral or fruity and likened to the smell of cherry, licorice, or wine.

A sleek appearance, oily to touch, and a rich and full aroma are three general characteristics of premium vanilla beans, regardless of where they came from. The characteristic flavor and smell of these beans are brought by the compound, vanillin.

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

Even more, vanilla beans can be used several times over. This depends, however, on the type of liquid the bean has been dipped in. Let us take, for example, a pitcher of lemonade or apple cider. Even with the beverage gone, the bean will still most likely contain much flavor. Compare this with immersing the bean in a pot of hot cream. There probably would still be some flavor left in it but it will no longer be as strong.

Do not discard beans yet if you think you have used them to the maximum. You can still dry the beans, grind them up, and use the powder for cooking in the near future.

The use of the vanilla bean is seemingly endless. It may take on different forms but its glorious aroma and flavor will remain the same.

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