VANILLA BEANS, TAHITIAN PAPUA NEW GUINEA

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VANILLA BEANS, TAHITIAN PAPUA NEW GUINEA

VANTAH-1, VANTAH-12, VANTAH-8

Description:

Vanilla, the sweetly captivating aromatic seed of the climbing orchid. This indispensable flavoring is called for in a vast arena of recipes. Sinfully creamy creme brulee, mouth watering custard, or decadent infused liquors all benefit from the heady flavor of this valuable bean. Vanilla Beans are an esteemed asset, the Vanilla flower is the only one of 350 species of orchids that produce an edible product. Hand pollination is required during the one or two days in which the orchid blooms. A slender piece of bamboo is used to lift away the membrane while a worker smears pollen bearing stamens against the pistils. When the Vanilla Bean is harvested, they have very little flavor and require curing to naturally bring forth the flavor of the bean. The curing process may take up to 2 to 3 months and involves drying, sweating and storage that maintains just the right amount of enzymatic reaction to develop a specific color and flavor!

When the Spanish arrived in Central and South America, the Aztecs were already implementing vanilla as a flavoring for beverages. Samples of the wild Mexican orchids were taken to the islands of French Polynesia. Here they were crossbred with a native orchid. This new species, was grown for several years then transported to Papua New Guinea. Vanilla Beans are grown in both locations now. The Tahitian Vanilla Bean is dark and thick with less flavor than the Bourbon Vanilla Bean.

Vanilla is great flavoring for chocolate, coffee, ice cream, cakes, cookies, fruit desserts and most sweet dishes. Surprisingly, a small amount of Vanilla is good with certain rich dishes such as lobster or veal. The beans are added to the food and then removed prior to serving.