It is certainly the most loved flavouracross the globe
Be it wine, chocolate and coffee, each of them have a different taste, owing to their different climates and regions. Same is the case with Vanilla, which has its own distinctive flavour when the country or climatic conditions change. Most of the Vanilla beans are available in Madagascar, Mexico and Tahiti and are grown within 10-20 degrees of the equator. For those of you who don’t know, the Madagascar vanilla has a creamy, sweet flavour but the Mexican vanilla has a hint of spice in it. Lastly, the Vanilla that is grown in Tahiti has fruity and flowery attributes.
Let’s talk about more vanilla-growing regions
The vanilla orchid, scientific name - Vanilla planifolia Andrews, originated in Mexico and it was a secret of the nativeTotonacIndiansuntil they were conquered by the Aztecs. When the latter were taken over by Hernán Cortés, Vanilla was brought into Spain, and that’s how the beans were introduced to Europe and the rest of the world.
Mexico was the chief producer of vanilla until the mid-19th century until vanilla pods were shipped to Réunion and Mauritius with hopes of production. In 1841, Edmond Albius figured out how to pollinate them by hand and then they were sent to the Comoros Islands, Seychelles, and Madagascar. In 2018, Madagascar was the largest producer of vanilla followed by Indonesia.
Harvesting of Vanilla:
Vanilla beans are green until they are on the vine, but when they are harvested, their tips begin to turn yellow. Eventually, the curing process is what gives Vanilla its characteristic brown colour, and the aroma.
Here’s how natural vanilla is used for flavouring:
Vanilla flavouring is done by adding vanilla extract or by cooking vanilla pods when you prepare the liquid. If the vanilla pods are split in two, a stronger aroma is developed. Even the pods' seeds are mixed into the preparation, which gives it a brown or yellow colour. A high quality vanilla has a strong, aromatic flavour, but common foods usually contain artificial vanilla flavouring as true vanilla is much more expensive. Be it foods, beverages and cosmetics, Vanilla is highly popular and its popularity as an ice cream flavour is unmatched. Last but not the least, it is commonly used in chocolate, custard, caramel, coffee, etc.
