The Struggle:
Vanilla, something that is so common and beloved that we recently began using it as a slang term for something that is bland. But when you realize how much goes into a single vanilla bean you realize that vanilla is anything but bland. But what is vanilla, why is it one of the most beloved and versatile flavors?
“What is vanilla and why do we love it so much?”
Pods, Seeds, or Beans?
What we know as vanilla beans are actually the seed pod of a specific type of orchid. This vanilla orchid is the only fruit bearing species of orchid. It originated in Mexico and was brought to Europe by the Spanish. The biggest downfall of this orchid is that there was also a specific species of bee that could pollinate the plant. Without this bee the plants were difficult to keep alive. The only other way for this plant to be pollinated is by hand. To this day vanilla orchids are still pollinated by hand. As you could imagine anytime there is this high of a demand for something that involves physical labor the price goes up. The process of pollinating the plant is just one step. The seed pods (eventual vanilla bean) do not start with a strong vanilla aroma nor do they look like the dark brown or black beans we know. The pods are green in color with yellowing tips. The yellowing of the tips are an indicator that the fruit is ready. Vanilla pods have a very small window for harvesting as those yellowing tips can become rotten quickly. The pods will need to be blanched after harvesting and then dried in the sun. This is where the signature vanilla aroma is developed. As the pods dry they shrivel and turn brownish black. The pods have a glossy appearance. This is where they will need to be graded. Pods that are moist and plump with 30-35% moisture content are known as grade A or “gourmet”. Drier vanilla pods between 15-25% moisture content are known as grade B or “extract fruits”. An easy way to tell the difference is a simple squeeze test. If the pods are hard and brittle they are most likely grade B. Either variation can be used in any recipe, with that being said grade B will be very difficult to scrape when removing the seeds as the pod will break apart.
So what makes us love vanilla so much? The aroma compound that we know and love is vanillin. Vanillin gives off that floral, sweet, creamy scent we go nuts for. Vanilla is one of those flavors that is pretty much universally loved or accepted. Some researchers have claimed that it reminds us of breast milk. But also on the other hand, nearly everything that is a sweet tasting or smelling contains vanilla. From dairy/non dairy milks, yogurts, ice creams, cakes and custards. This doesn’t even cover the soap, lotion, candles, and perfume that contain that sweet scent. Vanilla may be the most beloved bit of nostalgia we consume on a daily basis. So next time you slice into a vanilla bean or crush and entire tub of ice cream know how much work went into that flavor. Sit back and savor the flavor and realize that it is far from bland.
Ready to get Cooking?
Give our Rapid Infusion Vanilla Extract recipe a try! Who has the time to wait patiently for months for vanilla beans to soak into an extract? A whipping siphon can yield a half pint of vanilla extract in just 2 weeks!
As an avid enthusiast and expert in the realm of vanilla, my knowledge extends far beyond the commonly held perceptions of this seemingly simple flavor. Vanilla, often dismissed as bland, is a complex and versatile sensation that captivates our taste buds and olfactory senses. Allow me to take you on a journey through the intricacies of vanilla, shedding light on its origin, cultivation, and the science behind its universally cherished aroma.
The article begins by questioning the perception of vanilla as bland, noting its recent usage as a slang term for something lacking excitement. This notion is debunked as we delve into the intricate world of vanilla, revealing its rich history and the labor-intensive process of cultivation.
Vanilla, contrary to popular belief, is not just a flavor; it's the seed pod of a specific orchid variety. Originating in Mexico, this orchid species made its way to Europe thanks to the Spanish, but its survival presented a challenge. A specific bee species capable of pollinating the plant was required, making vanilla orchids difficult to cultivate. Even today, the pollination of vanilla orchids is a manual process, contributing to the high demand and elevated prices of vanilla.
The article emphasizes the meticulous steps involved in cultivating vanilla pods. These pods, initially green and unassuming, undergo a precise harvesting process. The yellowing tips of the pods signal ripeness, but this window is short, and timely harvesting is crucial. The subsequent steps include blanching and sun-drying, during which the iconic vanilla aroma develops as the pods transform from green to glossy brownish-black.
Vanillin, the key aroma compound in vanilla, is highlighted as the source of its universally appealing floral, sweet, and creamy scent. The article touches on the widespread use of vanilla in various sweet products, from dairy and non-dairy milks to ice creams, cakes, and custards. It even suggests a potential connection to the fondness for vanilla due to its association with the scent of breast milk, a claim made by some researchers.
The grading system for vanilla pods is explained, distinguishing between grade A or "gourmet" pods and grade B or "extract fruits." The moisture content plays a crucial role in this classification, with grade A pods being moist and plump, while grade B pods are drier and harder. The article advises on the practical differences, highlighting the challenges of working with grade B pods when extracting seeds.
In conclusion, the article invites readers to appreciate the labor-intensive process behind the creation of vanilla-flavored products. It underscores the significance of vanillin in creating the beloved aroma and encourages readers to savor the flavor of vanilla, acknowledging its far-from-bland nature.
For those eager to experiment with vanilla, a Rapid Infusion Vanilla Extract recipe is offered, presenting a time-efficient alternative to traditional extraction methods using a whipping siphon. This technique promises a half pint of vanilla extract in just two weeks, catering to those who lack the patience for the months-long traditional process.
