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Whole Bourbon & Tahitian Vanilla Beans | |||||
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 The Vanilla beans are picked while still green and fermented, or sweat, in order to produce the beautiful vanilla favor and scent. They can then be made into vanilla extract, or sold as whole beans. These beans are long, slender, and black in color. They encase numerous little back seeds that look like tiny caviar, which contain the majority or the vanilla flavor and aroma. |
Vanilla beans are produced by two variety of
orchids, Vanilla Planifolia and V.
Tahitensis
which both belong to the
Orchidaceae family. These varieties are commonly referred to as
Bourbon and Tahitian
vanilla beans respectively. These amazing new world orchids climb other
plants ( including tall trees!) to reach the Sun's light and produces long
slender "beans" which hang 6-8 inches towards the ground.
The aroma and flavor of these extraordinary beans are as amazing as the small yellow flowers themselves. The Vanilla orchid has succulent 6 inch long leaves and roots which protrude from the nodes and support the plant by grasping other plants and rocks.
Dozens of species of vanilla orchids grow throughout the world, another common one is Vanilla polylepis, and it is native to the old world and grows in temperate climates including Africa.
Also known as Vanille gousses de
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Bourbon vanilla beans, Vanilla Planifolia,
are rich in a natural compound called
vanillin
which give these beans a mellow, but lingering vanilla flavor. Its flavor
can be described as sweet, creamy, and smooth. The Aroma of bourbon vanilla
beans is that of classic vanilla, but it is not as pronounce as the aroma of
Tahitian beans. These beans from Papua New Guinea Contain no alcohol. |
Approximately 24-29 beans depending upon size, approximately 6-7 inches.
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| Buying
Tahitian Vanilla Beans |
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Tahitian vanilla beans, Vanilla Tahitensis, are generally plumper and have a strong, smooth vanilla flavor that finishes quickly. Their flavor is floral and fruity with hints of anise. Tahitian beans have a stronger aroma than that of bourbon beans. |
Approximately 20-25 beans depending upon size, approximately 6-7 inches. |
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| Vanilla Bean Cooking Hints | ||||||
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Chop or slice just prior to use Vanilla beans can be used to replace vanilla extract in almost any recipe. Unless your recipe gives instructions on how to use the beans, split them down lengthwise and scoop out the all the tiny seeds which are then added to the dish. Don't throw away the vanilla bean pod, it also contain flavor and fragrance, or makes an elegant garnish. You can make your own Vanilla extract by soaking whole vanilla beans in a strong alcohol which doesn't have a strong flavor of its own ( We would suggest vodka) Store vanilla beans in a cool, air tight container to preserve flavor and aroma. Do not refrigerate. |
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| Uses of Vanilla beans | ||||||
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Vanilla is a staple ingredient in baking and deserts; it is added to nearly every baked sweet! Vanilla, or whole vanilla beans also go surprisingly well with Sea food such as mild fish and shell fish. Vanilla has been used as a perfume. |
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| Vanilla Bean Recipes | ||||||
| Cream Soda
1 cup sugar
Vanilla Extract
2-3 three vanilla beans
Slice 2-3 three vanilla beans lengthwise and soak with 1
cup alcohol in a airtight container. Shake occasionally for 2-3 months and
store in dark place until its flavor and aroma are fully developed. Enjoy! Hint: Try combing both the Tahitian and Bourbon vanilla beans to create a vanilla extract that has a more complex flavor and aroma.
Vanilla Sugar Buy Bury a couple vanilla beans which have already had the seeds scraped out in two cups a sugar. shake occasionally for at least two weeks before use. |
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