AND YOU THOUGHT IT WAS JUST VANILLA

     Vanilla. The default flavor for ice cream,  prerequisite for most baking, medically used in aromatherapy,  dabbed behind the ear as an aphrodisiac and infused in all types of air fresheners, this single commodity can be readily identified with one whiff. And let the drooling commence. Whether your think of vanilla as boringly bland or simple perfection, there is no doubt the impact this single bean has had on the world.

     A vanilla bean is the seed bearing fruit of an orchid blossom. History credits the ancient Totonaco Indians of Mexico as the original cultivators and the mythology behind it reads like a Shakespearian tragedy. It starts with parental interference of two lovers  culminating in their capture, death and intermingled blood hitting the ground resulting in the vine of the vanilla orchid. Romeo and Juliet just got a standing ovation. After those painful beginnings, the Totonaco people were not going to just GIVE away this creation, so the Aztecs invaded, conquered and demanded they do so. Just to prove you reap what you sow, the Aztec were defeated by Spain’s Hernando Cortez who absconded not only with the vanilla beans but also cacao. Combining these two resulted in a beverage fit for a king, literally, as only the rich could afford it. And you thought vanilla was expensive today. At least nobody dies at the grocery store and our kitchens are not invaded.

     The vanilla orchid had an exclusive contract with the local Melipona bee for pollination. Really exclusive as efforts to cultivate outside of Mexico failed until 1841 when it was discovered that hand pollination provided the desired results, but without the romance. Sigh. This procedure allowed for expanded cultivation and today there are four main areas of the world that provide and export vanilla beans. Each territory offers its own unique qualities and attributes and these should be kept in mind when purchasing vanilla beans. Off the east coast of Africa is an island, Madagascar, that offers the largest  production globally. Designated the Madagascar Bourbon vanilla, it has no connection with Jack Daniels, but refers to the Bourbon islands and is thought to be the highest quality with attributes of sweet, smooth and creamy.  The second major producer, Indonesia, offers a vanilla that is woody and phenolic. Okay, let me digress for one moment. I had to look this up too as the one and only time I have ever seen or used the word phenolic,  was in the previous sentence. American Heritage dictionary states it is of, pertaining to, containing, or derived from phenol. Clear now? Back to subject, the distant third place goes to our vanilla origins, Mexico with a creamy, sweet and spicy sensation. Tahiti lands fourth with a fruity, flowery and anisic (Really? Anisic? Who tastes like this?) description.

     When purchasing vanilla beans you should keep a few things in mind. First they are sorted by quality and grade. Grade is mostly determined by length of the bean. Longer bean, more vanilla flavor. I like it when they keep things simple. If you decide to make your own vanilla extract, it should be noted that most are made from grade B beans. Moisture content is also significant, with grade A having 30-35% moisture content and grade B 15-25%. Of course, as discussed, desired flavor qualities as designated by growing location is vital . Especially if you are looking for something phenolic or anisic!

     The whole process from planting to market can  take from 5-6 years. Throw in the labor intensive hand pollination and you  have designed the second most expensive spice after saffron. Nothing replaces that distinctive flavor, that “peculiar bouquet” that magnifies both commercial and domestic baked goods. There is no doubt vanilla is an enhancement to life itself!

by Chewy-bacca-nista