Types of Vanilla

Today is Vanilla Ice Cream Day.

There are 3 varieties of vanilla.

Bourbon Vanilla

      -grown from the

vanilla planifolia

      plant in Madagascar, Comoros and Reunion.

 

    -fruity, sweet flavour with a heavy vanilla scent.

Mexican Vanilla

      -grown from the native

vanilla planifolia

      plant in Mexico.

 

    -rich, mellow flavour with a spicy, woodsy scent.

Tahitian Vanilla

      -grown from

vanilla tahitiensis

      plants.

 

    -fruity and floral aroma and flavour.

*French vanillais the designation given to the preparation of products with a strong vanilla scent and contains vanilla grains.

Those 3 types of vanilla can come in any of the following forms.

Vanilla Extract

      -this is vanilla beans steeped in alcohol and water for several months, usually 13.35 oz. of bean per 1 gallon of liquid.

 

      -labelled “pure”.

 

    -this should not be added to hot foods since the alcohol will then evaporate off.

Vanilla Essence

      -this is vanilla beans steeped in alcohol and water for several months, usually more than 13.35 oz. of bean per 1 gallon of liquid.

 

      -stronger vanilla flavour.

 

    -this should not be added to hot food since the alcohol will then evaporate off.

Imitation Vanilla Extract

    -this is made from synthetic vanilla.

Vanilla Flavouring

    -this is a combination of pure and imitation vanilla.

Whole Vanilla Bean

      -shiny, black, tender, moist and plump beans.

 

      -you can add seeds and pulp directly to foods.

 

    -pod can be steeped in hot liquids.

Vanilla Sugar

      -made from a vanilla bean that is add to white or confectioners sugar.

 

      -1 tbsp vanilla sugar is the equivalent of 1/4 tsp extract

 

      .-to make, cut bean in half and bury in 1-2 cups of sugar for 2 weeks in sealed container.

 

    -can be used in place of regular sugar for more complex flavours.

Vanilla Powder

      -ground whole dried vanilla beans

 

    -can be used in hot liquids.
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