Vanilla is native to Mexico, it is an orchid that grows in the form of a vine.
The cultivation of vanilla is not very complicated, but requires a certain know-how and the intervention of man is essential for pollination. After harvest, things get more complicated, because the transformation of the pods requires many complex operations: scalding, steaming, drying, packing, grading, etc. to obtain a great vanilla it is sometimes necessary to wait two years. When drying, the pods lose three quarters of their weight.
The bad climatic conditions which have in certain regions and in particular in Madagascar, had the consequence of considerably reducing the yields, and moreover a growing demand literally made explode the prices of this product and made appear on the market quality products. deplorable.
Don't be fooled by appearances, certainly a beautiful vanilla must be supple and shiny, but above all it must be very aromatic.
The frost that sometimes appears on the pods is not a defect, on the contrary, it is natural vanillin and it is a sign of quality.
The synthetic vanillin called “naturally identical” is in fact a chemical product, derived from petroleum! it's up to you to choose your camp.
The main varieties of vanilla found are as follows: vanilla from Mexico, vanilla from Tahiti , vanilla from Papua New Guinea , bourbon vanilla from Madagascar , vanilla from Java and vanilla from the West Indies, which are much less subtle and mainly used in perfumery.
How to use vanilla pods:
Incise the pod with the tip of a knife, separate the two sides and collect the small black seeds you need. Put the split pod back in its packaging and in the right conditions, it will keep without any problem. When there are no more seeds to collect, do not throw the pod away, it will still give a lot of aromas; you can dry it or then reduce it to powder, which you will use as a spice, so put it in your box of sugar cubes or powder, and you will get a magnificent vanilla sugar.
How to store vanilla pods:
They can be stored away from air, light and heat. You can leave them in a glass tube or wrap them tightly in cling film. The vegetable compartment of your refrigerator is ideal for storing them;
The virtues of vanilla:
Vanilla is rich in antioxidants, it is relaxing and stimulating, opens the appetite and promotes digestion.
What to pair vanilla with:
Of course on the sweet register Is obvious, it will excel in fruity desserts: salads, mousses, creams, ice creams, sorbets, sabayons but also in biscuits and biscuits, and it will bring a very original touch to your apple pies. It is essential in crème brûlée, custard, French toast and rice pudding.
But it will be perfectly at ease in the savory register, with tomatoes, green beans, marinated raw fish, sauces for delicate fish, risottos, surprisingly it goes perfectly with foie gras, duck breast duck, pork and poultry.
Edmond Alibus était un esclave Réunionnais originaire de Ste Suzanne où il est mort dans l’oubli le 18 août 1880.
En 1841, il a pourtant découvert comment l’homme pouvait féconder la Vanille de sa propre main!
A l’époque la fécondation était effectuée par un minuscule mouche qui ne vivait que dans le pays d’origine de la Vanille, le Mexique.
Il serait chouette que vous enrichissiez le texte sur la vanille afin de contribuer à sortir de l’oubli Edmond Alibus esclave qui n’a pas dû bénéficier de sa découverte.