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THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Vanilla
[also Vanilla Beans]
(Vanilla planifolia)
Family: Orchidaceae
Native to Central America and Mexico, Vanilla Beans are the long, greenish-yellow
seed pods of the tropical plant. Vanilla beans are grown in Madagascar,
Mexico, Indonesia, and Tahiti. Before the plant flowers, the pods are
picked, unripe, and cured until they're dark brown, a process that takes
up to six months. The cured pods of this climbing orchid are used as
a flavoring in sweet sauces, cakes, chocolate and pudding. To obtain
Pure Vanilla Extract, cured Vanilla Beans are steeped in alcohol, and
by law Pure Vanilla Extract must be 35 percent alcohol by volume. Next
to saffron and cardamom, vanilla is usually the next most expensive
spice. Vanilla is one of the most popular flavorings in the world, used
in most desserts, including ice cream, custard, and candy. Vanilla is
also used to enhance the flavor of beverages. It also has many non-culinary
uses, including aromatizing perfumes, cigars and liqueurs.
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