There Is Nothing Vanilla About Vanilla

Vanilla Beans, the second most expensive spice in the world only behind saffron. Incredibly fragrant these precious beans have the power to add intense flavor to a variety of dishes. Vanilla Bean cultivating and harvesting is a tedious task of hand polinating each flower on the vine to ensure that it produces a bean and then after 7 to 10 months they are hand harvested and then stored for another 9 to 10 months before being packaged and exported to kitchens around the world. Because vanilla beans are so expensive, it's not uncommon for them to be stolen just before harvest. To prevent this, farmers have started painstakingly branding each bean using a cork and pins.

Vanilla beans are indigenous to Mexico, so it's no surprise that Mexican beans are the most prized. Madagascar, or bourbon, vanilla is another great choice; it's often used in vanilla extract. Indonesian, West Indian and Tahitian vanilla beans are less desirable and often used in combination with imitation vanilla, or to make perfume.

Gourmet Madagascar vanilla beans are the traditional favorite of discriminating pastry chefs, and gourmet-conscious home cooks and bakers. Depending on the year, Madagascar exports anywhere from 65% - 80% of the world's supply of vanilla.

A Few Vanilla Facts For Your Tool Kit:

　
Storage: Vanilla Beans should NOT be refrigerated. Store them sealed in a cool, dry, dark place at
ROOM TEMPERATURE. After some time the beans may dry out. This is a normal change.
Reconstitute them by soaking them in a liquid to be used in your recipe.

Varieties:

There are 110 varieties of vanilla only two varieties are used commercially, Bourbon and
Tahitian.

Tahitian vanilla:
 Tahitian vanilla is the common name for Vanilla Tahitensis. This variety originates from
Bourbon plant stock taken to Tahiti, Vanilla Tahitensis mutated in the wild and now
regarded as a different species. It's appearance is smaller and it's flavor is
considerably different than Bourbon vanilla. Tahitian vanilla is sweet and fruity and
contains less natural vanillin. It has a floral fragrance and the bean is fatter and
moister than Bourbon vanilla.

Bourbon vanilla:
Bourbon vanilla is the common name for Vanilla Planifolia. Vanilla Planifolia
originates from Mexico. Bourbon vanilla cuttings were taken from Mexico to Reunion
Island 1000 miles east of the coast of Africa in the 1800's and grown by the French on
large plantations. Reunion was then known as the Ile de Bourbon from which this
variety takes it's name.


Bourbon vanilla has the familiar vanilla flavor that we have come to savor in desserts
and in ice cream. We here at The Paisley Peppercorn have fallen in love with the savory opportunites of use in vanilla. One of our favorite ways to enjoy its sweet aromatic qualities is in our Madagasgar Vanilla Bean Baking Salt. It is a perfect finish to a pan of brownies before you bake them or sprinkles on Salmon for a beautiful balanced sweet savory favor that brings out the best in the fish.