Vanilla planifolia
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| Vanilla planifolia |
Vanilla planifolia is an orchid and a vine that climbs and attaches to tree trunks and other supports by its fleshy roots.
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[edit] Description
It's greenish-yellow flowers are about 2 inches across (5 cm). The flowers last only one day and must be hand-pollinated to produce a seedpod, the "vanilla bean". The Vanilla flower is self-fertile, but incapable of self-pollination without the aid of an outside agency to either transfer the pollen from the anther to the stigma or to lift the flap or rostellum then press the anther against the stigma. The only time this can be accomplished is during the morning of the one day the flower is open. Unless pollination occurs, the flower drops from the vine the next day.
The fruits (pods) are about 6 to 9 inches long and usually referred to as Vanilla beans. The Vanilla plants start producing fruit only when it is mature, generally larger than 10 feet. After the seedpods are mature in five or so months they are harvested and go through a curing process that ferments and then dries them while retaining the maximum amount of essential oils.
[edit] Distribution
Vanilla originated in South East Mexico and Guatemala. Today, the most important exporters are Madagascar and Reunion (formerly called Bourbon), even before Mexico..
[edit] Food Uses
Vanilla planifolia is the orchid that yields the vanilla flavoring of commerce. The plant parts used are the ripe fruit (the pod), frequently (but wrongly) called bean. Most of the fragrance resides in the seeds and the oily liquid surrounding the seeds.
Vanilla is the fully grown fruit of the orchid Vanilla fragrans harvested before it is fully ripe, fermented and cured.
Vanilla from Reunion and Madagascar (Bourbon type) is characterized by the most intensive, balanced and somewhat "dark" flavour. Lesser priced is Mexican Vanilla, with its softer and fresher aroma.
Tahititian Vanilla, rarely available, stems from a closely related species (Vanilla tahitensis); it has a more floral vanilla fragrance that stands apart from the other types. It is often regarded as inferior, but unusual might be the better word.
[edit] Preparation and Storage of Vanilla:
Vanilla extract is made by percolating alcohol and water through chopped, cured beans, somewhat like making coffee. Vanilla extract is very powerful, a few drops sufficing for most uses. Vanilla bean is a bit more time consuming to use than the extract, but imparts the stongest Vanilla flavour without the alcohol of extract.
To flavour a liquid base for creme sauces, puddings, ice creams, allow one bean per pint to steep in the liquid by boiling and allowing to cool for an hour before removing the bean. This can be repeated a few times if the bean is washed after use, dried and kept airtight. Ground vanilla bean can also be used, but use half as much and leave in the liquid.
Many recipes call for slitting the bean lengthwise and scraping out the tiny black seeds. Airtight storage is necessary, otherwise the aroma will dissipate. A good way to store whole Vanilla is to bury it in sugar. Use a jar with a tight-fitting lid that will hold about a pound of sugar, burying the bean so that no light can reach it. After 2 -3 weeks the sugar tastes of Vanilla and can be used in coffee or in other recipes and the bean can be removed for other uses and returned to the sugar after cleaning. Keep topping up the sugar.
[edit] Mythology
Vanilla was introduced to Cortez by Montezuma in 1520 and then to Europe by Cortez. It grew to be a favorite flavor for sweets as it still is today.
Spanish "vainilla" is a diminutive of "vaina" "sheath, pod", motivated by the sheath-like shape of the fruit. The species name, "planifolia", refers to the striking flat shape of the leaves. Quite interestingly, the native names of vanilla "Nahuatl tlilxochitl", meaning "black flower" have not been transferred to any other language after the Conquest of Mexico.
[edit] Indigenous Practices
Vanilla was used by the Aztecs for flavoring their royal drink xocolatl - a mixture of Cocoa (chocolate) beans, Vanilla and honey. Cortez brought Vanilla back to Europe in the sixteenth century, after having observed Montezuma drinking the cocoa concoction. It has many non-culinary uses, including aromatizing perfumes, cigars and liqueurs. Europeans prefer to use the bean, while North Americans usually use the extract. Substances called "vanilla flavour" do not contain Vanilla at all, being synthesized from eugenol (clove oil), waste paper pulp, coal tar or "coumarin", found in the Tonka bean, whose use is forbidden in several countries.
