Everything You Always Wanted to Know About Vanilla
Unveiling the secrets of vanilla, a flavor that has captivated palates for centuries. Let's embark on a journey to explore its origins, cultivation, and uses, and finally answer all those burning questions you've always had about this intriguing spice.
Vanilla as an ingredient is a wondrous thing, ambrosial, floral, warm, and sophisticated
It’s a luxury good in its own right, the result of a wildly time- and labor-intensive harvest that must be done almost entirely by hand.
- But for such a frequently used ingredient, vanilla and its subsets can be confusing to understand.
- How do you know which version to shop for?
Extract: save this for desserts where vanilla plays second fiddle
Brownies, chocolate chip cookies, spice cakes, coffee cakes, etc
- Pair it with coconut milk for a more tropical flavor profile
- Salt, even in a dessert, to bring the vanilla flavor out from the background
Jamie Feldmar is a Los Angeles-based writer, editor, and cookbook author.
Sophia Pappas is a Pittsburgh-based illustrator.Sign up for the Sign up for Eater’s newsletter
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Global vanilla prices have soared in recent years
Increased demand, decreased supply, and a series of natural disasters in growing regions like Madagascar have resulted in high prices.
- As the price of vanilla has increased, it has made vanilla the target of thieves, who have attacked and killed farmers for their valuable vanilla crops.
Okay, so let’s say I do shell out for a vanilla bean pod.
How do I know if I’m getting a good one?
- Brands such as Nielsen-Massey, Heilala, Beanilla, The Vanilla Queen, and Burlap & Barrel are generally reliable
- To store vanilla beans, wrap them tightly in plastic wrap and store in an airtight container (such as a jar) in a cool, dark place for up to six months
- The best way to do this is to scrape the vanilla seeds out of the pod
- Most companies that peddle high-quality vanilla bean pods also sell high quality vanilla extract
- Imitation vanilla extract is made primarily of an artificial flavoring called vanillin, which is essentially wood pulp with the flavor of vanilla extracted from it
- It has a weaker flavor and aroma than the real stuff, and can leave a bitter aftertaste