by Marq Blanks, Food Tour Guide
The valued vanilla bean originated in the Veracruz region of Mexicoand was introduced to the world by the Spanish explorers who brought it back with them from the new world. According to old Mexican mythology, the blood that was shed by the Princess Xanat and her lover caused the vanilla orchid to spring forth from the ground. Perhaps this myth is what led women in the 1930s to use a dab of vanilla behind their ears as a scent for attracting men. Undoubtedly, the calming scent of this world beloved aromatic is sought after for its soothing and smooth touch on the palette as well as for your olfactory senses.
What makes vanilla so endearing?
Of all the common herbs and spices available today, it is the reassuring scent of vanilla that speaks of homey kitchens and invites warm memories of oven baked cookies. The name of this wonderful flavoring comes from the Spanish word for “little pod”, which if you’ve ever seen the bean, the name is justified. When the pod is split with a sharp knife, the inner pulp and seeds hold the flavor that is sought. Many gourmet chefs will use nothing less than the actual insides of the whole vanilla bean. They disregard extract as an abomination of the true essence of the vanilla orchid. Those small, dark flecks seen in premium French vanilla ice cream are from the inside of the pod.
Healthy, good vanilla beans require an excessive amount of labor to produce, which is probably the basis for the actual beans being one of the most expensive flavorings, second only to saffron. The term “French vanilla” does not refer to a type of bean, but rather to a process using the insides of the pod. Currently, the tender vanilla orchid is cultivated in Madagascar, Indonesia, and the Caribbean, in South America and in Mexico. The most sought after strain is the planifolia strain produced in the Madagascar region. Also known as “Madagascar Bourbon Vanilla”, it is reputed to have a sweeter, more intense aroma and flavor than the other strains.
According to old medicinal writings, vanilla has long been considered an aphrodisiac and as a way to bring down fevers. Neither of these claims has ever been studied or proven to have any basis in fact. The aphrodisiac qualities may have stemmed from the Mexican mythological history discussed earlier.
Vanillin, the vanilla imposter
The culinary uses for the vanilla bean abound. Because of the expense, artificial vanilla products, such as vanillin have been used in everything from baked goods to custards. In a variety of taste tests, the only culinary delight where the two could be differentiated was in ice cream, where the natural vanilla was consistently selected as having the best flavor. Regardless of the tests, culinary purists wouldn’t dream of using an artificial vanilla product, especially in fine pastries, chocolates and other desserts. Besides the whole bean, vanilla comes in a powdered form (used for flavoring sugar and starches) and in extract (combined with alcohol).
To explore further into the world of common herbs and spices, revisit www.culinary-escapes.com often or join us on one of our culinary walking tours.
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Culinary Escapes Staff
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