|
||||||||
|
||||||||
|
 Discussions |
| Recipes |
Vanilla I Vanilla is the most popular flavor in the world. We love ice cream and vanilla is the number one ice cream flavor. It also enriches and develops other flavors; it is a flavor enhancer or potentiator. It is widely used in baking and candy industries. Many beverages and sauces contain vanilla. It is found in tobacco and perfume, and glue for stamps and envelopes. I personally prefer a raspberry flavored glue on my envelopes, but it has not caught on. No doubt Starbucks will pioneer coffee flavored glue. In any case, vanilla is not just a flavoring. To eliminate the unpleasant odor of fresh paint, some add a few drops of vanilla before using. There are those who place a vanilla bean under the seat of an automobile every few months to freshen the interior. Origin Vanilla originated in Mexico. The Totonaco Indians were first to possess and use the bean. When they were conquered by the Aztecs, they had to give the beans of the Tlilxochitl vine as part of their tribute. The Aztecs mixed the pods with cacao beans and honey to make a drink called "Chocolatl." When Hernando Cortez arrived on the scene in 1520, Montezuma served him Chocolatl in a golden goblet. He thought it was delicious. The treat did not stop Cortez from taking Montezuma's empire and wealth, and then his life. Cortez returned to Spain with Montezuma's precious metals and jewels, and cacao beans and vanilla pods. The Spaniards called the pods "Vainilla" which means "Little Scabbard." The drink made from the cacao beans and vanilla pods was a hit in Europe, but generally affordable only by the nobility and wealthy. In 1602, Queen Elizabeth's apothecary, Hugh Morgan, thought of using the vanilla flavor on its own. From that point on, vanilla began its widespread use in food and beverage. The vanilla pods, however, were only available from Mexico. In 1793, the vanilla plant was stolen and grown in the Bourbon Islands off the east coast of Africa, an area controlled by the French. But very few pods were produced. This is because the tiny melipone bee, found only in Mexico, was the only insect to make a practice of pollinating the vanilla orchid, the flower which produces the pods. In 1836, Charles Morren, a Belgian botanist, discovered the orchid's need for help to become fertile. Then in 1841, Edmond Albious devised a way, using a toothpick-size stick, to lift the thin membrane separating the orchid's male organ from the female organ, and pressing the pollen of the male organ onto the female organ. Hand fertilization! That is the method used today. Every orchid that produces a vanilla pod is hand fertilized.
While the vanilla plant, Vanilla planifolia, which produced pods was found only in Mexico, there is a variety of vanilla in Tahiti, Vanilla tahitensis. No one knows if it was native to the islands, or if it was brought there from Mexican stock and over the years altered. And no one knows if it produced vanilla pods prior to the discovery of how to hand pollinate the orchid. That is part of the mystery of vanilla. Agriculture All vanilla orchids are hand pollinated today. That is an advantage in one sense. The growers can pollinate many flowers of healthy vines, and fewer on weak ones. Also, they can control how many orchids on a vine grow pods; too many will weaken the vine. Healthy vines will be pollinated to produce 50 to 200 pods.
Vanilla vines require a hot moist tropical climate with year round temperatures of 75º to 85º F. The plants must be raised within 20 degrees north or south of the equator. Most of the vanilla pods now come from islands off the east coast of Africa, informally known as the "Bourbon Islands," named after the French monarchy that controlled the islands for many years. The islands include Madagascar, the Comoros, Reunion, and the Seychelles. Madagascar is the fourth largest island in the world and produces 50 to 60% of the vanilla beans. In combination with the Comoros Islands and Reunion, 70 to 75% come from all the Bourbon Islands. Indonesia is the next largest producer, supplying about 30%. A small amount is produced on Tonga and Tahiti, and in Mexico. It takes about three years for a vanilla vine to begin bearing pods. They produce well for about 12 years. Vanilla plants are propagated from cuttings and grow against trees or posts. They grow rapidly and, if unattended, can get 50 to 70 feet tall. If that happens, the quality of the pods will be inferior. So they have to be cared for daily. The size of the world wide vanilla bean crops depends upon the weather: a bad storm, too much rain, will damage the crop.
In addition, the vanilla orchid only opens for a part of one day. If not pollinated on that day, no pods will be produced! Fortunately, the orchids do not all open on the same day, but over a period of about two months. Each vine has to be inspected every day to see if it has flowers ready for pollination. This labor intensive work is done mainly by small growers who care for about an acre of vanilla vines. Rarely are pesticides used because they are generally unneeded and also too costly for the growers. RecipesNielsen-Massey's Vanilla Ice Cream
Mix all ingredients until sugar dissolves. Cover and chill until ready to use in your favorite ice cream maker. Nielsen-Massey notes that you can enhance any flavor of ice cream by adding 2 teaspoons of Pure Vanilla Extract to a quart of your recipe. Nielsen-Massey's Smoothie
In a blender combine all ingredients. Process on puree until smooth. Makes 2 servings. Nielsen-Massey's Seared Scallops with Vanilla Sauce
In a blender combine all ingredients. Process on puree until smooth. Melt butter in a 12” frying pan. Add scallops and cook until just done, about one minute per side. Remove from pan and keep warm. Add onion and garlic to the pan and sauté 2 minutes. Add cream and vanilla. Cook and stir over medium heat until slightly thickened. Add scallops back to the pan and stir. Serve over pasta. Sprinkle with fresh parsley. Serves 2. Nielsen-Massey's Quick Tomato Soup
In a 2 quart saucepan melt butter. Add onions and sauté until translucent. Add flour and stir to blend. Gradually add beef stock, stirring constantly. Add tomatoes, breaking up whole tomatoes if used. Add the remaining ingredients and simmer 30 minutes. If a smooth texture is desired, puree the mixture in a blender. Serve hot. Serves 4. |
 | |
|
About Us Customer Comments Gift Certificates Free Catalog Free Weekly e-Letter Return Policy Shipping Privacy Policy | |
|
Customer Service & Inquiries email sales@cookswares.com Orders 800.915.9788 | |
 | |
|