VANILLA EXTRACT MADAGASCAR

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VANILLA EXTRACT MADAGASCAR

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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. Vanilla Beans are green when harvested and have very little flavor. They 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, flavor and flexibility.

Vanilla Extract is the most common form of Vanilla. The extract is made by macerating chopped beans in an alcohol-water solution in order to extract the flavor. The mixture is then aged for several months. The extract is a brownish black liquid that has all of the flavor of the Vanilla Beans but it is easier to use for many home chefs than scraping the Vanilla Pods.

Vanilla is a great addition to 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 and veal.