Fruits (pods) climbing plant (vines) orchid family. There are two botanical species of vanilla, which are used in the culture to obtain spices - Vanilla planifolia and Vanilla pompona.
VANILLA
The first gives some cultivars of vanilla better quality with long pods of 20-25 centimeters, the second - short pods lower quality. Homeland vanilla - Mexico and Central America. This spice is cultivated in many countries in the Caribbean (Jamaica, Haiti, Guadeloupe, Martinique), farther south in the tropical America (especially in Guyana), Ceylon, Malaysia, Madagascar, Reunion, Seychelles, Comoros, on the island of Mauritius and in Polynesia - Tahiti and Hawaii. Main production of vanilla currently concentrated on the islands of Reunion and Madagascar (50% of world production).
Before becoming a spice, vanilla pods are fairly long process: they rip immature when they are odorless, immersed for 20 seconds in hot water (80-85 °), then fermented for a week in woolen blankets at a temperature of 60 °, in resulting pods acquire flavor and brown color; then from one to several months vanilla dried outdoors in the shade, as long as the pod appears white coating. It is understood that during the processing of quality vanilla can be improved or degraded, so in international trade taken to distinguish eight varieties of vanilla, taking into account all its combination of natural and acquired qualities (fine long, lovely long enough lovely, nice, lovely short, etc.)
Moodiness vanilla as culture, the need for its artificial pollination, resulting in only 50% of the flowers give the pods as well as the duration of its processing led to the fact that vanilla and to this day remains one of the most expensive spice in the world market. Dearness vanilla prompted several countries to produce its artificial substitute-vanillin. However, this replacement is not intact, the as delicate aroma of vanilla this depends not only on the presence of chemically pure vanilla, but also on a number of additional substances. So often the fruits that contain less than vanillin, smell nicer and more fruit with a high percentage of vanillin. Apparently, subtlety and flavor of this resistance are not associated with vanilla vanilla, and very fragrant oily substance contained in the vanilla, the composition of which has not yet been studied.
Ready pods (sticks) vanilla, usually ranging in length from 10 to 20 centimeters should be soft, elastic, slightly twisted, oily to the touch, dark brown, sometimes black and brown. Pods best varieties bloom covered off-white crystals. Light-colored and open, cracked or brittle solid sticks mean that low quality vanilla, she is half fizzled due to improper preparation or storage. Persistence smell the best varieties of this amazing vanilla. There are cases when the fruit is fully retained their vanilla flavor (if stored correctly) 36 years after manufacture. while bad grades vanilla rapidly destroyed and lose flavor, especially in a hostile environment. Some varieties of vanilla smell is not vanilla and heliotrope, as they flavor carrier is piperonal (heliotropine). These varieties are considered less valuable to trade.
Vanilla - the youngest of the classic spices. However, in Spain, Italy, Austria, it became known from the middle of the XVI century, but in the rest of Europe until much later - in the early XIX century - and was used initially only in a very narrow range of exquisite. This is a true "aristocrat" even among the classical spices. In addition, the range of application is limited to vanilla pastry and sweet dishes, and vanilla and here occupies a privileged position as a spice going on aromatization most expensive confectionery: chocolate and cocoa products, biscuits and products from biscuit dough, creams, cream, nut cookies. Vanilla is also used for making liqueurs. Much less frequently administered in vanilla other sweet dishes (compotes, jellies, souffle, parfaits, puddings, cheese pasta, some types of jams), and because their aromatic quality while significantly improving.In all these cases do not usually use this vanilla and vanilla.
Vanilla administered either directly into the product before the heat treatment (in dough) or (more often) immediately thereafter, in a not yet cooled down dish (in puddings, souffle, compotes, jams, etc.), and cold dishes (for example, curd paste) after preparation. Biscuits, cakes impregnated with vanilla syrup after baking. A method of making a product, vanilla follows: Part vanilla sticks thoroughly ground in a porcelain mortar and powdered sugar, gradually adding sugar to until all razotret not vanilla and vanilla sugar that is then mixed into a cream, paste or they are sprinkled on the finished product (the food ) 1 .
Standards vanilla use relatively low, from 1/20 of a wand or more per dose or 1/4 per kilogram of food sticks embedded in the dough. To prepare the vanilla sugar one stick of vanilla enough for 0.5 kilograms of sugar. For dusting some confectionery can be prepared at a concentration of vanilla sugar, which is enough to simply store vanilla sticks with powdered sugar in a pot sugar soaked sufficiently strong smell of vanilla.
VANILLA
The first gives some cultivars of vanilla better quality with long pods of 20-25 centimeters, the second - short pods lower quality. Homeland vanilla - Mexico and Central America. This spice is cultivated in many countries in the Caribbean (Jamaica, Haiti, Guadeloupe, Martinique), farther south in the tropical America (especially in Guyana), Ceylon, Malaysia, Madagascar, Reunion, Seychelles, Comoros, on the island of Mauritius and in Polynesia - Tahiti and Hawaii. Main production of vanilla currently concentrated on the islands of Reunion and Madagascar (50% of world production).
Before becoming a spice, vanilla pods are fairly long process: they rip immature when they are odorless, immersed for 20 seconds in hot water (80-85 °), then fermented for a week in woolen blankets at a temperature of 60 °, in resulting pods acquire flavor and brown color; then from one to several months vanilla dried outdoors in the shade, as long as the pod appears white coating. It is understood that during the processing of quality vanilla can be improved or degraded, so in international trade taken to distinguish eight varieties of vanilla, taking into account all its combination of natural and acquired qualities (fine long, lovely long enough lovely, nice, lovely short, etc.)
Moodiness vanilla as culture, the need for its artificial pollination, resulting in only 50% of the flowers give the pods as well as the duration of its processing led to the fact that vanilla and to this day remains one of the most expensive spice in the world market. Dearness vanilla prompted several countries to produce its artificial substitute-vanillin. However, this replacement is not intact, the as delicate aroma of vanilla this depends not only on the presence of chemically pure vanilla, but also on a number of additional substances. So often the fruits that contain less than vanillin, smell nicer and more fruit with a high percentage of vanillin. Apparently, subtlety and flavor of this resistance are not associated with vanilla vanilla, and very fragrant oily substance contained in the vanilla, the composition of which has not yet been studied.
Ready pods (sticks) vanilla, usually ranging in length from 10 to 20 centimeters should be soft, elastic, slightly twisted, oily to the touch, dark brown, sometimes black and brown. Pods best varieties bloom covered off-white crystals. Light-colored and open, cracked or brittle solid sticks mean that low quality vanilla, she is half fizzled due to improper preparation or storage. Persistence smell the best varieties of this amazing vanilla. There are cases when the fruit is fully retained their vanilla flavor (if stored correctly) 36 years after manufacture. while bad grades vanilla rapidly destroyed and lose flavor, especially in a hostile environment. Some varieties of vanilla smell is not vanilla and heliotrope, as they flavor carrier is piperonal (heliotropine). These varieties are considered less valuable to trade.
Vanilla - the youngest of the classic spices. However, in Spain, Italy, Austria, it became known from the middle of the XVI century, but in the rest of Europe until much later - in the early XIX century - and was used initially only in a very narrow range of exquisite. This is a true "aristocrat" even among the classical spices. In addition, the range of application is limited to vanilla pastry and sweet dishes, and vanilla and here occupies a privileged position as a spice going on aromatization most expensive confectionery: chocolate and cocoa products, biscuits and products from biscuit dough, creams, cream, nut cookies. Vanilla is also used for making liqueurs. Much less frequently administered in vanilla other sweet dishes (compotes, jellies, souffle, parfaits, puddings, cheese pasta, some types of jams), and because their aromatic quality while significantly improving.In all these cases do not usually use this vanilla and vanilla.
Vanilla administered either directly into the product before the heat treatment (in dough) or (more often) immediately thereafter, in a not yet cooled down dish (in puddings, souffle, compotes, jams, etc.), and cold dishes (for example, curd paste) after preparation. Biscuits, cakes impregnated with vanilla syrup after baking. A method of making a product, vanilla follows: Part vanilla sticks thoroughly ground in a porcelain mortar and powdered sugar, gradually adding sugar to until all razotret not vanilla and vanilla sugar that is then mixed into a cream, paste or they are sprinkled on the finished product (the food ) 1 .
Standards vanilla use relatively low, from 1/20 of a wand or more per dose or 1/4 per kilogram of food sticks embedded in the dough. To prepare the vanilla sugar one stick of vanilla enough for 0.5 kilograms of sugar. For dusting some confectionery can be prepared at a concentration of vanilla sugar, which is enough to simply store vanilla sticks with powdered sugar in a pot sugar soaked sufficiently strong smell of vanilla.
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