Herbal Blessing: VANILLA BEAN

(Vanilla planifolia)

Originating in Mexico, vanilla is one of only three herbs, spices and flavorings to originate in the new world along with chilis and chocolate. It’s history dates back to the ancient Totonaco Indians of Mexico who were defeated by the Aztecs and as a result their secret exotic fruit, vanilla pods, was considered a gift from the gods to the victor. Vanilla was used by the Aztecs in a beverage reserved for royalty that combine it with cocoa beans and honey. The Mexican emperor, Montezuma, introduced the drink to the Spanish explorer, Cortez, who brought it back to Europe in the 16th century, where for 80 years, it was enjoyed only by nobility and the very rich. In 1602, a chemist for Queen Elizabeth I discovered that the vanilla bean could be used alone as a flavoring, however, it wasn’t until the late 1800s when vanilla extract was invented that vanilla became accessible to home cooks.

One of the most well known flavors in the world, vanilla is also one of the most expensive spices in the world to produce, being both labor and time intensive. Vanilla comes from the dried & cured beans or pods of the beautiful tropical climbing orchid vine. The vanilla family orchids, consisting of over 100 species, all produce edible fruit, but only a few species bear the large aromatic pods which can be used commercially. The main species used is V. plantifolia, Bourbon vanilla, named for the group of islands off the coast of Africa where it is grown, which has a creamy, sweet, smooth and mellow flavor. Other species commercially grow include V. tahitensis, Tahitian vanilla, wich is more floral or anise-like and V. pompona, West Indian vanilla, which has shorter, fatter, banana-shaped pods with less aroma. Vanilla orchids thrive only within 20 degrees of the equator and grow and attach themselves to living supports, such as small trees and shrubs, by aerial roots forming a rope-like tangle with long, leathery leaves. It takes about 3 years to produce the pale yellow-green waxy flower clusters with only a slight non-vanilla scent. Each flower only blooms one day during their two month season and if pollinated produces a yellow-green pod up to 12” long filled with thousands of tiny seeds. Growing vanilla takes high levels of skill at each step and attention to detail. Each flower must be hand pollinated, the beans are harvested one by one after nine months of ripening just before they are fully mature and split open. Then follows the long & complicated process of fermentation in the course of which individual beans are handled 20 times or more over 3-6 months.

Vanilla beans have a sweet, rich, full and aromatic flavor which has more than 250 identified components, whose subtlety cannot be matched or replicated. Although it has a special flavor on its own, it also brings other flavors together turning good into great. Vanilla is available as whole beans, pure vanilla extract, vanilla bean paste, pure vanilla powder and vanilla sugar, but many gourmet chefs insist that the true vanilla flavor is only available directly from the pod. To use a whole vanilla bean, carefully cut in half lengthwise then scrape out the seeds with a sharp knife. However, don’t waste the remaining pod as it can be added to hot or cold beverages, to a can of ground coffee or a container of sugar. Rinsed and patted dry after each use, vanilla beans can be reused until the odor fades. They can also be ground and used in recipes. The whole bean is best used in lightly cooked sauces and syrups especially in combination with chocolate and milk or in presentations that call for the characteristic black specks such as puddings, eggnogs and of course ice cream. It is also used in savory dishes with veal and lobster, plus even tastes great in ice water. The best beans to purchase are those which are shiny and black with white crystals that don’t rattle in their sealed glass tube, however to revive a dry bean, wrap in damp paper towel and microwave for 5 seconds.

VANILLA TIPS

1-inch vanilla bean and seeds = 1 tsp vanilla extract

Store whole vanilla beans in an air-tight container
at room temperature, never in the refrigerator,
or bury it in a container of sugar

VANILLA RECIPES:

VANILLA WAFERS
1/4c butter
1/3c vanilla sugar
1/4c egg whites
1/3c flour
pinch of salt

            Beat butter and sugar until light and fluffy then beat in egg whites.    Gradually add the flour and salt to form a soft batter. Drop by teaspoonfuls onto greased cookie sheets and bake at 350 degrees until edges are just golden brown, about 7 mins. Cool on racks and store in airtight containers
NOTE: you can also scrape some seeds from a pod or a finely ground portion of the pod and add to butter-sugar mixture for a richer taste

VANILLA SCENTED SUGAR
2c sugar
1 vanilla bean, cut into 3-4 pieces

            Fill pint jar with one third of the sugar, add 1-2 pieces of vanilla bean. Add another third of the sugar and remaining bean and then top with remaining sugar. Seal tightly, shake and store in a cool, dark place for 2-3 weeks. Add sugar as it is consumed or remove and use the vanilla bean pieces in a recipe

CITRUS SALAD
1 red grapefruit
1 navel orange
1 lime
1 1/2c sugar
1 ½ tsp lemon juice
3 cardamom pods, crushed
1 vanilla bean, split, scraped

            Cut peel and pith from grapefruit, orange and lime reserving the lime zest. Slice fruit and arrange on platter sprinkled with the zest. Combine the remaining ingredients including vanilla pod with 1c water, bring to a simmer and cook until the sugar is dissolved. Steep 20 minutes. Remove pods and spoon over fruit, saving additional syrup to serve on the side.