Vanilla pod, 1 pcs

Characteristics

This rare type of vanilla originated about five hundred years ago in Guatemala by crossing the cultivated flat-leaved vanilla tree (Vanilla Planifolia) with the wild-growing Vanilla odorata. Vanilla was exported from Guatemala by the Spanish to the Philippines, and from there it was brought to Tahiti in 1848 by the French admiral Alphonse Hamelin as a gift to the Tahitian governor.

The 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 of vanilla is vanillin, which gives the pleasant smell and sweet taste of this spice. Due to the high price, a substitute called ethyl vanillin was produced in the 20th century.

Parameters

• Vanilla Tahitensis Indonesia
• Latin name: Vanilla tahitensis
• Different types of name: Vanilla pods, whole, beans, beans, etc.
• Variety: Tahitensis. This is a younger variety with a fresh scent.
• Pod length: 13 - 17 cm
• Width (thickness): approx. 5 - 8 mm
• Vanillin content: approx. 2.1%
• Moisture content: min. 25%

Use

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.

Storing 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.