Vanilla Archives

Storing and Reconstituting Vanilla Beans

What is the best way to store unused vanilla beans? We recommend putting them into a plastic bag (the plastic bag you receive them in is a good storage carrier). Then place the bag in an airtight jar or container. Make certain you store the jar in a cool, dark place. It is best not to refrigerate the vanilla beans since they have a tendency to get brittle and crystallize.

 

If you find that over time the beans become dry, don’t discard. But, before you attempt to cut them open and remove the dark black seeds from the pod, reconstitute them in a warm liquid.

 

You can also grind the dry beans and add a teaspoon or so to your favorite coffee grinds for a wonderful vanilla coffee.

 

Sometimes you might notice that the beans will develop white crystals on the outside over time. These white crystals are a sign that the vanilla beans are high in vanillin and are excellent in quality. Don’t worry about cleaning the bean since these crystals are edible and very flavorful.

 

To make certain the crystals are not simply mildew this simple test will confirm the presence of vanillin. Place the beans into sunlight. The crystals should create multiple colors. If the crystals are mildew their presence in the sun will give off a dull and flat appearance. We would suggest discarding any beans that exhibit these qualities. If you use them they may give an off taste to your finished product.

Pure vanilla Extract is Best

Is there a difference between natural and artificial vanilla extracts? Definitely! Natural vanilla extract is by far the best choice. Hard to believe but pure vanilla has around 250 aroma and flavor compounds. While artificial vanilla extract usually has a host of chemicals, sweetners and only one compound-vanillin. We don’t even want to tell you about the manufacturing process which is a by-product of paper production or coal tar. So what is it that is so special about pure vanilla? Simply put, pure vanilla enhances our ability to taste other foods such as chocolate, coffee and a host of other foods. So don’t skimp, buy the real deal. After all most recipes only call for a teaspoon or two in a recipe so a little goes a long way.

Vanilla Beans have multiple uses

Anyone who uses vanilla beans knows what wonderful flavor they impart to dishes. But, after the first use, vanilla beans can be used in making vanilla sugar and for flavoring coffee. To make the vanilla sugar, dry the beans after use then break them into two or three pieces. Add to a pint of sugar and let sit for about a week or two. When your sugar is finished, then wipe off the beans, grind them finely and add to freshly ground coffee beans for vanilla coffee.

Vanilla - a Gift of the Gods!

Exotic, magical, aromatic, wonderful flavor; these are all characteristics that can be used to describe vanilla beans and vanilla extract.

 

What is the origin of vanilla? It is speculated that more than 1,000 years ago several tribes living in Mexico first discovered the magical qualities of the vanilla bean. Whether it was accidental or simply a serious discovery will always remain conjecture. What is known is that by the time the Spaniards invaded South America, the vanilla bean was entrenched in Aztec society. In fact Montezuma, the famed Aztec leader, was known to be fond of a drink called chocolati which was made from ground cocoa beans and corn then flavored with vanilla beans and honey. What is also known is that the vanilla beans were a rare commodity and in some cases were used as currency.

 

When vanilla was introduced to Europe by the early Spanish explorers it was quickly discovered that vanilla was a delicious and aromatic flavoring agent. The Europeans started manufacturing vanilla with chocolate as early as the mid-16^th century. While the Spaniards started using vanilla as a flavoring agent, it was really the French who kicked it up a notch.  By the 18^th century they started using vanilla as a flavoring for chocolate, in confections and even to flavor tobacco.

 

While the original source for vanilla beans, Mexico, lasted up till the 18^th century the Europeans were not able to cultivate the vanilla plant, a member of the orchid family, because they didn’t understand the pollinating process. Observations in the native growing areas enabled botanists to understand that the vanilla plants were pollinated by local insects. Armed with that knowledge botanists were able to transplant vanilla plants to grow in other tropical areas. The method of hand pollination, which by the way still exists to this day, was discovered by a former slave by the name of Edmond Albius on the French island of Reunion. His method was to take a thin stick and dip it into the male pollen and then transfer it to the female stigma inside the flower.

 

Vanilla beans have many uses in the culinary world. While most people think of vanilla beans as an ingredient for ice cream or other sweets, innovative chefs are now showing the world how versatile vanilla beans are. Vanilla beans can be used to make liqueurs at home. They are a wonderful ingredient for crepes, waffles, muffins and even breads. While usually not thought of as an ingredient in vegetable or even meat , fish and poultry dishes, vanilla beans (or vanilla extract) are a marvelous way to take these ingredients to new heights.

 

As a last point, imitation vanilla extract should be avoided at all costs. There is no substitute for quality vanilla extract made with water, alcohol and vanilla extractives. True vanilla extract has a rich perfumed smell, amber color and is totally free of any chemicals or sugar additives.  This is the only vanilla extract we offer to our customers.