Did You Know Vanilla Extract Comes from an Orchid Plant? The vanilla bean pod is the fruit of a vanilla orchid plant. The dark brown bean is 7 to 9 inches long and yields about a half teaspoon of seeds. Most people think of using vanilla in desserts and baked goods, but it is also used as a coffee ingredient, in perfumes, and in cigars and pipe tobaccos.
Vanilla orchids are grown in tropical climates. They are mostly found in Central and South American, Tahiti, Madagascar, Mexico, Florida, and the Bahamas. Most of the world's vanilla grows in Madagascar.
It takes around 8 years for the orchid plant to mature. Only mature plants will produce a flower, and fruit (seed pods). The seed pods are harvested before they completely ripe; then they're fermented and cured.
Vanilla beans are quite valuable because they require so much time to mature and because of the labor involved. Vanilla growers often stamp their beans with a brand because vanilla rustling is such a problem.
Pure Vanilla Extract
Pure vanilla extract is expensive, but varies due to the quality of the beans used. In order to meet FDA standards, pure vanilla extract must contain 13.35 ounces of vanilla beans per gallon during extraction and 35 percent alcohol.
Pure vanilla extract will last forever, and actually improves with age. Pure vanilla extract is a blend of vanilla, alcohol and water mixture; the best quality extract should have no added sugar, corn syrup or coloring.
It takes two years for vanilla extract to fully age. The flavor won't improve any more after two years, but vanilla will never go bad or deteriorate.
If the extract has been allowed to age, manufacturers usually put this information on the packaging. Some manufacturers will age the extract up to one year, but most extract is aged just a few months. Companies that do not age their extract for 2 years will add syrup or sugar to mellow out the alcohol. This sugar or syrup is the only other ingredient that the FDA allows to be added to extract and still carry the label of Pure Vanilla Extract.
You can buy vanilla extract that hasn't been fully aged and allow it to age in a cool, dark place for two years. You can make your own vanilla extract by soaking vanilla beans in alcohol. Search on the internet for detailed instructions.
If you don't want alcohol in your vanilla extract, look for "natural vanilla". Natural vanilla has been soaked in glycerin or propylene glycol instead of alcohol.
Using Vanilla Extract
- Use extract in egg batters, like waffle and pancake batters.
- A small amount of extract can be used to cut the acidity in sauces.
- Don't add to hot liquids because the alcohol evaporates, along with some of the vanilla flavor.
- Don't use when baking and cooking where the vanilla will be heated for long periods of time. The heat weakens the flavor, so you may as well use a less expensive version of vanilla.
- Dab some pure vanilla extract on your pulse points and use as a perfume. It'll be a delicate and long lasting aroma.
- Use a little in a potpourri recipe.
Vanilla Beans
The bean pod has flavor and fragrance, too. You can use the pod and seeds in making sauces. And after the pod has been cooked, you can dry the pod and grind it up to put into ice creams, cookies, or in your coffee. Vanilla beans are expensive, costing about $2-3 each. Dried vanilla bean pods may be kept locked up (like saffron) in some markets because of their high value. If you don't see any on the shelf, ask a store employee.
To use the vanilla bean, split the bean lengthwise, using a paring knife. Then scrape the seeds free from both sides of the bean with the edge of the knife, and add them to your recipe. When making a sauce, add the pod as well.
Store beans in a tightly-closed container in the refrigerator and they should last up to six months. Whole beans that have been used in recipes can be rinsed clean, thoroughly dried, and stored to use again.
Using the Vanilla Bean
- Use in lightly cooked sauces and syrups.
- Use the bean if you don't want to use vanilla extract because of the alcohol content.
- Flavor coffee or other hot drinks. You can add a small piece of the hard, dry bean in with your coffee beans before you grind them.
- Bury a used, dry vanilla pod in your sugar container to make a vanilla flavored sugar.
Pure Ground Vanilla
Pure ground vanilla is the whole vanilla bean ground up. It is great in cooking, but does not dissolve. It makes a great topping for ice creams, cappuccino, cakes and pies. Use it in your favorite hot drinks as the vanilla flavor will not evaporate like extracts.
Pure ground vanilla can be combined with pure vanilla extract to create layers of vanilla flavor. Ground vanilla is best used mixed into cream or butter. The fat encapsulates the powder and releases the flavor.
Store ground vanilla in a tightly-sealed container, in a cool, dry place away from heat.
Purchase some high quality vanilla extract, vanilla beans, or pure ground vanilla and conduct your own taste tests.
