The Story of Vanilla

Real vanilla is derived from the seed pod of certain orchids. Picked fresh from the orchid these pods taste of,..well,..very little, actually. The full flavour of vanilla is only achieved once the pods have undergone a complex procedure involving blanching in steam or boiling water, drying, blanching again and then a minimum three months curing. Even then the beans have to be graded and checked for the presence of moulds. This is not a simple process!



The vanilla producing orchid is native only to central America, where it is pollinated by a species of bee unique to the region. It was here that vanilla was first used as a flavouring by the Aztecs. Thereafter the Spanish Conquistadores introduced vanilla to Europe and beyond, although not exactly endearing themselves to the Aztec people in the process.
 

Vanilla is now cultivated in a number of countries around the world, including Indonesia, India, Uganda, Tahiti and, of course, Madagascar. Each producing region has its own singular growing conditions and methods of processing. Even the species of orchid may differ. Consequently the flavour of Vanilla can possess the same variations as wine or olive oil. At one end of the spectrum is the sweet, mellow, rounded taste associated with ‘Bourbon’ vanilla, whereas other varieties may be characterized by more floral, spicier notes
 

What to look for

Ideally a good quality vanilla bean should feel moist and pliable; it should have an oily appearance and should not be split or broken. The aroma may vary depending on the variety and origin. Sometimes beans will have a white frosting at the tips. This is not mould which will tend to be more greeny yellow in appearance but is, in fact, an indicator of quality, the crystallized oil from the bean itself. The French refer to this as ‘givre’. So now you know what to look for, buy with confidence.