Vanilla Bean
Estimated Inventory, 8 oz : 18.00
This item was last sold on : 11/19/24
Description/Taste
Vanilla beans are long and skinny seed pods, measuring 12 to 17 centimeters in length, and bear a dark brown hue. The pod’s skin is soft, spongy, and flexible, with long, defined ridges running the length of the pod, tapering to a rounded point at each end. When split open, the pod releases tiny black specks inside a sticky and gelatinous filling that needs to be scraped from the sides of the pod in order to be used. Vanilla beans have a sweet and pleasant aroma with floral and woodsy notes. The flavor of Vanilla bean is robust and complex, with sweet and warm notes and floral highlights.
Seasons/Availability
Vanilla beans are available year-round.
Current Facts
Vanilla bean pods are the fruit of a variety of tropical orchids native to Mexico. Of the 20,000 orchid species, Vanilla orchids are the only variety that develops fruit. There are over 150 varieties of vanilla orchids available today, but most of the pods used commercially come from three types known as Vanilla plainfolia, Vanilla pompona, and Vanilla tahitiensis. The farming, harvesting, and processing of Vanilla bean pods are quite complex and labor-intensive. The flowers of the orchid need to be hand-pollinated in most growing regions, and the flowers only bloom for one day. This means farmers must walk through their fields daily during the season to ensure the highest yield. Once the fruit begins to develop, it takes roughly nine months to ripen. The pods are harvested when they are bright green and plump. The pods are briefly submerged in boiling water to stop the beans from maturing further and to prevent fermentation. They then go through a curing process of sun-drying during the day and being stored in sweat boxes at night. This alternating process, which can take up to three months, develops a rich and complex flavor within the beans. It takes 5 to 7 pounds of green vanilla pods, successful pollination, and further processing to make one pound of cured vanilla bean pods, a practice that spans a little over one year to complete. This has led vanilla to be one of the most expensive spices in the world, second only to saffron. The pods of the Vanilla bean can also be used to make pure vanilla extract, perfumes, soaps, and other cosmetics.
Nutritional Value
Vanilla beans are often used in small quantities, so they have little to no nutritional value. However, trace amounts of calcium, magnesium, phosphorus, and potassium can be found in vanilla extracts made from the seed pods. The beans have been shown to have antioxidant properties, which can help to fight free radicals within the body. The fragrant spice has also been used for centuries to help calm the nerves, aid in sleep, and as an alternative numbing agent for tooth pain.
Applications
Vanilla beans are an incredibly versatile ingredient used for centuries across many cultures to flavor and sweeten desserts, beverages, and many other foods. Vanilla beans can be substituted for vanilla extract in any recipe. The beans add a more robust and complex vanilla flavor without the after-taste of alcohol and chemicals often associated with extracts. One vanilla bean pod is equal to 1 teaspoon of extract. Vanilla beans are traditionally used to flavor pastry cream and crème anglaise, two common custard sauces used in French baking. The beans add a complex sweetness to whipped cream, ice creams, and cheesecake and can be added to cakes, frostings, and cookies to develop a well-rounded flavor. Once the seeds have been removed from the pods, the pods can be infused into syrups, sugar, and liqueurs to create a subtle vanilla flavor and aroma. Vanilla bean can also be mixed with high-quality sea salt and added to caramel, dark chocolate recipes, and even used to flavor some shellfish like scallops and crab or sprinkled over a tomato and balsamic salad. Vanilla beans can be stored in the freezer to maintain their quality. The beans should be malleable and highly aromatic. Beans that are dry or that have little to no aroma will not produce a strong vanilla flavor.
Ethnic/Cultural Info
Madagascar is the world’s largest producer of the prized aromatic spice, Vanilla bean, but that almost was not the case. The Vanilla orchid was introduced to a small island on the coast of Madagascar, Reunion, in 1793, in hopes that the plant would flourish in the tropical climate there. Although the growing conditions seemed to match that of Mexico, the plants rarely produced fruit. Cultivation of the plant was almost abandoned until a Belgian botanist named Charles Morren discovered that the plant’s natural pollinator, the Melipona bee, did not exist in the area, and local pollinators were not attracted to the plant's blossoms. To get the blooms to fruit, they needed to be hand-pollinated, but methods developed by Morren failed to achieve this. In 1841, a technique created by a 12-year-old slave, Edmond Albius, resulted in a fruitful harvest. The method was painstaking. A thin stick or a blade of grass was used to lift the flap that separated the anther from the stigma and was used to extract the pollen and place it on the stigma. Using this method, farmers in Madagascar were able to develop flourishing Vanilla fields. Although this method is labor-intensive, it is still the preferred method of hand pollination outside of Mexico and allows farmers to have full control over their crops by spacing out which blooms are pollinated, given the fruit enough space to mature to their fullest potential.
Geography/History
Vanilla orchids are native to Mexico, where they have grown in the Veracruz region since at least 1000 BCE. The Mayan culture utilized the spice and was later adopted by the Totonac civilization, a group of people who are often credited as the first to grow the fruit. The Totonacan Empire fell to the Aztecs in 1480, who seized control of the aromatic fruit and used it in their famous xocoatl drink, a warm spiced cacao and vanilla drink believed to be gifted by the gods. Less than a century later, the Spanish conquest of the Aztecs again transferred control of the spice to the conquistador, Hernan Cortes, who brought the seeds back with him to Spain. The orchid was planted throughout the gardens of Spain, France, and England but rarely produced fruit. During this time, the orchid was planted in many tropical regions, including Madagascar, Indonesia, and Tahiti, where the plant was naturalized and mutated into unique species. Today, Madagascar is the world’s largest producer of Vanilla beans and is considered to produce the highest quality bean available. Tahiti, Mexico, and Indonesia are also significant producers of vanilla, although vanilla from these regions is considered of lower quality. Vanilla beans can be found in the spice aisle of some grocery stores, but for the best quality, it is recommended to purchase the beans from reputable online vendors or at spice shops.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Grass Skirt (Bar) | San Diego CA | 858-412-5237 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| False Idol | San Diego CA | 619-269-2202 |
| Dark Horse Coffee Roaster | San Diego CA | 808-647-4494 |
| Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
| Juniper & Ivy Bar | San Diego CA | 858-481-3666 |
| Communal Coffee | San Diego CA | 619-305-9525 |
| El Pueblo Mex Carmel Valley, Inc. | San Diego CA | 858-925-7129 |
| Javier Plascencia (Animalon) | Bonita CA | 619-295-3172 |
| 31ThirtyOne by Deckman | San Diego CA | 619-495-9814 |
| Kingfisher | San Diego CA | 619-861-8074 |
| Bar Same Same (Kitchen) | Carlsbad CA | 760-470-9143 |
| Valley View Casino & Hotel (Black&Blue) | Valley Center CA | 760-291-5500 |
| Valentina | Encinitas CA | 207-522-1937 |
| Moniker Coffee Company PL | San Diego CA | 253-820-1600 |
Recipe Ideas
Recipes that include Vanilla Bean. One
is easiest, three is harder.| Los Angeles Times Cooking |
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Cherry Rye Hand Pies |
