Central America is home to the orchids of Genus Vanilla from which Vanilla – renowned throughout the world because of its exquisite taste and aroma – stems from. Although Vanilla is widely used in the arena of baking, aromatherapy, and perfume making, it is one of the world’s most expensive spices – second to saffron – due to its labor intensive production.
Vanilla planifolia and Vanilla tahitensis are the only two species that have been used commercially despite the diversities of vanilla orchids
Madagascar, Indonesia, Comoros, and in areas that run alongside the Indian Ocean are the places where you can find Vanilla beans from the V. planifolia species. This species is more widely called Madagascar-Bourbon beans or simply Bourbon beans. One variety of the V. planifolia family the Mexican bean which is grown in Mexico instead.
These are the characteristics of Bourbon beans. They appear long and slim. Their skin is rather thick and oily and they have lots of seeds. Its smell is very strong and its taste is very rich. Mexican beans, on the other hand, have these same characteristics to their Madagascar-grown counterparts. The difference is that Mexican beans are mellower and its aroma is spicy and woody.
The shorter and plumper Tahitian beans, from the specie V. tahitensis, are the exact opposite of either of the prior. These beans contain higher concentrations of water and oil. Their skin is thinner and they have less seeds. Their aroma has been likened to the smell of cherry, licorice, or wine – floral or fruity.
Premium vanilla beans, regardless of where they came from, should have these three general characteristics: a sleek appearance, oily to touch, and a rich and full aroma. Its characteristic flavor and smell brought by the compound, vanillin.
Contrary to the common practice of using just the seeds, the vanilla pod has actually more flavor than just its seeds. The trick to capturing the full flavor of the bean is to cut it open before immersing it in liquid. By slicing the bean lengthwise, more of its surface is exposed, thus greatly enhancing its flavoring properties.
Even more, vanilla beans can be used several times over. This depends, however, on the type of liquid the bean has been dipped in. Let us take, for example, a pitcher of lemonade or apple cider. Even with the beverage gone, the bean will still most likely contain much flavor. Compare this with immersing the bean in a pot of hot cream. There probably would still be some flavor left in it but it will no longer be as strong.
If you have used the beans to their maximum, you ought not to discard them just yet. You can actually dry the beans, grind them up, and use the powder as additional flavor to whatever goodies you will be cooking up in the near future.
There is an endless list of uses for the vanilla bean. Although it may take on different forms, the glorious aroma and flavor will remain the same.