posted by admin on Dec 6
Or pods grow on a fleshly tropical orchid native to Mexico and Central America. The beans are picked when immature and yellow and are then sundried forup to several months, during which time thetferment and develop their familiar brown, wrinkled appearance and rich, mellow tobacco-like aroma. Each bean produces thousands of tiny, highly fragrant seeds that, along with the pod, add an exotic, intense and characteristic flavor to food, a flavor particularly suited to dessert work, confectionery and chocolate.
Three types of vanilla bean are available : The Madagascan, a thin but sweet and rich pod; the thick dark and aromatic Tahitian and the scarce Mexican, which is smooth and rich. Whichever you choose, select plump vanilla beans that feel slight moist and sticky. Pure vanilla extract is the only real substitute for a vanilla bean. There are many imitation and poor-quality flavorings on the market that should be avoided at all costs. The pure extract is costly, but a little goes a long way.
Available : widely.
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