ALL ABOUT VANILLA BEAN : ORIGINS, USE, RECIPES, CONSERVATION

ALL ABOUT VANILLA BEAN: ORIGINS, USE, RECIPES, CONSERVATION

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Are you looking for vanilla bean supplier or vanilla bean wholesaler ? Contact MadaMarket Export. Oh the magic of vanilla … a huge favorite of men that dates back centuries. When we meet her, we can not remain faithful to her life. One of the most expensive spices in the world whose quality really makes the difference in cooking.
At least compared to some other products I’m talking about, it’s familiar to you. Find vanilla bean supplier in Madagascar
I just wanted to talk to you today about her, what her origins are, how it becomes so black and scented, give you some recipes (although I’m sure they do not miss you  advice on how to choose it, use, store and recycle.
She will have no secrets for you!
And next time a recipe with vanilla

WHAT IS IT ? ORIGIN OF VANILLA BEAN ?

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Vanilla is the fruit of a plant, vanilla, a kind of vine belonging to the family of orchids It is in the heart of the flower. Fresh it is of course green and becomes black only after a long process (see below). It needs a humid and hot climate and grows in undergrowth or under-shade (special greenhouses).
The exact place of birth is not really known, although what is certain is that the vanilla comes from South America (Mesoamerican) including Mexico, Guatemala, Honduras … and was used in a chocolate drink by local well-off classes for many centuries :-). It was called the black flower of the Atzecs
It arrived in Europe thanks to the Spanish Conquistadors in the 16th century and the craze was total … hence the increase in its value.

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Originally, vanilla was naturally fertilized by a special bee that is found only in South America. This is why, for a long time, attempts to grow vanilla in other geographical areas, with similar climate and often European colonies, remained unsuccessful.
In the nineteenth century (in 1836) that place the first artificial pollination (so by the hand of man) in a botanical garden in Liège but it was not until 1841, on the island of Reunion (to the Bourbon era hence the name of vanilla) that a slave (Edmond Albius) invents the current pollination method. And from there was born the great future of vanilla outside of its cradle.
Today it is produced mainly in Madagascar, the island of Reunion but also in Mexico, Tahiti, Indonesia and now also in India.
There are three varieties of vanilla:
– the vanilla planifoglia, which is that Bourbon and the originary one since that cultivated in Mexico
– vanilla tahitensis: more subtle it has a unique aroma. This is also the one that is often used in perfumery
– the vanilla pompona also called vanilla, less precious and little cultivated

A SLOW AND MANUAL PROCESS OF VANILLA BEAN

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Like many flowers (just think for example of the zucchini flower) it lasts only a few hours … magic for fertilization. Pollination therefore occurs by hand (most of the time women) one by one, from September to December. The fruit needs several months (8 to 10 months) to grow.
Then each fruit is also picked by hand (mostly by women) one by one.
It takes about 4 kg of green pods to obtain 1 kg of dry and fragrant pods.
Vanilla undergoes three treatments before arriving in our kitchens. Basic steps that will guarantee its unique fragrance and its conservation
Scalding: in order to stop life and fermentation, the pods are immersed in hot water (63 ° C) for three minutes
Steaming: The pods are then placed in large crates covered with woolen blankets (by the way, it looks like my grandmother’s method of keeping warm and draft-proof, so they’ll dry out and become This stage lasts half a day
Drying: the pods are left to dry for 2 to 6 weeks in the sun at 65 ° C and then in the shade. Only long experience and know-how make it possible to evaluate when to remove them. It is important that the climate is a bit dry (Madagascar in particular, the largest producer, is often subject to cyclones or particularly wet seasons that compromise this stage). Find vanilla bean supplier in Madagascar
Trunking This is the moment of ripening. The vanilla pods are placed in trunks and checked regularly to remove any moldy pods but especially to assess the state of ripening. Here too, the know-how is essential. This is when vanilla develops its beautiful aroma.
The pods are subsequently calibrated and selected. The largest and luscious will be the most expensive and will be sold whole. The others will be used in the composition of other products such as vanilla sugar, vanilla extract …

 

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Choose whole pods, luscious, shiny to the sensation to the touch (so not dry). While it is a little more expensive (although we can find very good pods in delicatessens or online that are cheaper than those of supermarkets or organic stores (it’s lived).
In Paris, visit Roellinger and ask to visit the vanilla cellar. Nothing spectacular visual level but it is suggestive and we learn a lot … and we come out with beautiful vanilla pods from three continents. Find vanilla bean supplier in Madagascar
To bring out the seeds, simply cut in half lengthwise and scratch inside with a knife.
The whole dry vanilla can be stored in a jar with lid (if possible sterilized beforehand) in a dry and cool place. If it is very hot (which is not the case here), keep them in a bag in the bottom of the fridge but be careful that they do not take moisture.
You can also keep them in bags in the freezer and take it out as and when (half a day before use).

RECIPES WITH VANILLA BEAN

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Ice cream:
Vanilla ice cream
Vanilla ice cream and condensed milk
Pecan vanilla ice cream
White chocolate ice cream
Coconut strawberry ice cream
Lemon sorbet, yogurt and vanilla
Creams and cakes:
Vanilla cream and condensed milk
Chocolate Charlotte with Vanilla
Tropézienne pie
Panna cotta with vanilla and orange blossom
Tarbais bean cream, apples and sautéed pears
White chocolate cream, olive oil and vanilla

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Snow Eggs
Crème brûlée with spices
Cookies:
Breton Shortbread
Breton pancakes
Canestrelli of Liguria
Shortbread with vanilla and fleur de sel
Jams:
Lemon and vanilla marmalade
Fig jam with vanilla
Cannellini bean jam
Coconut pineapple jam

HOW TO RECYCLE EMPTY VANILLA BEAN ?

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Do not throw the pods empty. Clean them, dry them and put them in a box with sugar to get a vanilla sugar. Or brew them in olive oil (or grape seed oil if you prefer a more neutral flavor) for 2 weeks or rum for a month to get some homemade vanilla extract (recipe HERE). Find vanilla bean supplier in Madagascar
You can also mix them with sugar just before use.
And what is your favorite use of vanilla?

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