Latin name: Vanilla planifolia
Different kinds of name: Vanilla pods, whole, beans, etc.
Package Type: Transparent sealed bag (not vacuum packed)
Country of origin : Madagascar, Sava region
Variety: Planifolia. This is the traditional and most widespread variety with a high vanillin content.
Quality : Gourmet - the most beautiful pods, full of grains
True vanilla ( Vanilla planifolia ) is the second rarest spice after saffron. The flat-leaved vanilla tree is a liana-like orchid, cultivated precisely for its fruits - capsules. Vanilla is native to Mexico and Central America, where the natives called it tlilxochitl (black pod). This spice was imported to Europe in the 16th century and became very popular. It is now grown mainly in Madagascar, the islands of Réunion (formerly Bourbon), Mauritius, Comoros, Indonesia, Tahiti, but also in Sri Lanka, the Bahamas and Africa (Uganda).
Smell and taste: The most important substance in vanilla is vanillin, which gives the spice its pleasant aroma and sweet taste. Due to the high price, a substitute so-called ethyl vanillin. Pod length: approx. 15 - 20 cm
Pod weight: approx. 3.1 g - 4 g (depending on the length and fleshiness of the pod)
Width (thickness) : approx. 8 - 10 mm
Proportion of vanillin: approx. 2 - 3.2%
Moisture content : approx. 32 - 55%
Preparation: The most valuable is the content of the vanilla bean, made up of tiny black grains. Cut the vanilla pod lengthwise and scrape out the seeds with the blunt side of the knife.
What about the pod that we removed the seeds from? Such pods can also be used, for example, in mulled wine, boiled in pudding, hot milk or put in a glass with sugar. In about two weeks you will have your own vanilla sugar.
You can also make your own vanilla extract, using about 3 pods (whole or seeds removed) and 100 ml of alcohol. Leave to infuse for approx. 6 - 30 weeks.
Storage of vanilla: after unpacking, store in a closed container, which you ventilate occasionally. Store vanilla at room temperature. Do not store in the refrigerator, vanillin and aromatic oils would precipitate on the surface of the pod in the form of small crystals.
Positive effects:
- Vanilla is rich in vitamin B, which provides energy, supports the proper functioning of enzymes and regulates metabolism.
- It also contains potassium, which regulates blood pressure and pulse.
- It is used for better digestion, reduction of intestinal gases and reduction of fever.
Use: For preparing sweet dishes, snacks, pastries, drinks, egg creams, chocolates, coffee. Vanilla is also an integral part of vanilla ice cream, which was first produced by the French. It is also used to flavor bitter herbal medicines, as an aphrodisiac or sugar alternative.
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