The fruit of the orchid plant, known as vanilla, grows as a long, thin, dark brown bean pod. Tropic regions such as Mexico, Tahiti, Réunion, Mauritius, Comoro, Indonesia, Uganda, and Tongo are home to vanilla orchid farms.
Madagascar produces three-fourths of the world’s supply. There is pleasure in vanilla all around the world. The beans are used to flavor sauces, frostings, syrups, ice creams, drinks, and a range of sweets with authentic vanilla flavor.
In this blog article, we are going to discuss what are the uses of vanilla beans, how to cook them, and how they taste.
A Vanilla Bean: What Is It?
The vanilla orchid has more than 110 variants. Vanilla planifolia is the only one that yields the fruit that is used to make 99 percent of commercial vanilla. Tahiti is home to the Vanilla taitensis, a different genus. Its fruit is arguably less flavorful, but it has a stronger scent.
During a brief flowering period, the orchid blooms must be manually pollinated at a designated time of day in order to yield fruit. Since the beans will split and lose their commercial value, the fruit is not allowed to fully develop.
Four to six months after the fruit first appears on the vines, hand harvesting takes place. The green beans undergo a six-month treatment process once they are harvested.
The flavor and scent of the beans come from increased vanillin content beans grown in certain regions. With an approximate weight of 5 grams and a length of 7 to 9 inches, the resultant dark brown vanilla bean provides around 1/2 teaspoon of seeds.
Uses for Vanilla Beans
The most popular use for vanilla beans is in the production of vanilla extract, which is a staple in baked products and other culinary preparations. While fake vanilla extract employs artificial vanillin flavoring, pure vanilla extract is made from actual vanilla beans.
Although they cost more, whole vanilla beans and their seeds are still used in recipes, though less frequently. The bean has a strong flavor, and the small seeds provide texture. They can also enhance the appearance of a light-colored dish.
Making vanilla beans is easy. Additionally, they’re frequently utilized whole to impart their natural flavor to sugar, syrups, and drinks, such as liquors.
How to Prepare Vanilla Beans for Cooking?
A vanilla bean is simple to prepare. For most recipes, cut the bean in half lengthwise, leaving the underside whole, using a sharp knife. After that, scrape out the seeds and add them to the remaining ingredients in the recipe.
Vanilla beans that have dried out and become old can also be used to infuse milk, cream, or sugar with the taste of the outer pod. In whole bean recipes, the ends are usually chopped off, and the remaining portion is chopped up.
You can also create your own vanilla extract using whole beans. Although it’s a simple infusion, the flavor takes around two months to meld. Making vanilla bean paste out of them is an additional choice.
Although the procedure is quicker, more work is still needed. In many recipes, this can be used in place of vanilla beans or vanilla essence. It also keeps the little black speckles that add beauty to recipes using vanilla beans.
The beans can be rehydrated if they dry up. Soak them for a few hours in milk or warm water.
What Alternatives Are Present For Vanilla Beans?
The strongest vanilla flavor and scent can be found in vanilla beans. In general, the flavor of vanilla is rich, toasty, sweet, and woodsy or smokey.
Pure vanilla extract is the simplest replacement for whole vanilla beans. A bean’s flavor is far more intense than an extract’s.
One inch of vanilla bean is generally equivalent to one teaspoon of pure vanilla extract. This means that one tablespoon will replace one whole bean; use two tablespoons for more taste.
Vanilla extract is measured in teaspoons when it is called for in a recipe. You’ll need to reduce the amount of additional liquid by one or two tablespoons.
Since, adding tablespoons will ruin the consistency of your dish. A entire bean’s flavor would require much more imitation vanilla essence. Another option, albeit less popular than the extract, is vanilla bean paste.
Once again, swap out one entire vanilla bean with one tablespoon of the paste. You might not need to change the liquid amounts in the recipe because the paste is less moist.
Where to Purchase Vanilla Beans?
Vanilla beans are known to be highly costly. Their scarcity and the work required to grow them are reflected in the price. “Grade B” vanilla beans, the most popular variety found in supermarkets, are thinner than “Premium” beans.
In grocery stores and supermarkets, the spice section usually has one bean folded up in a jar or in long glass vials. Online sellers offer them in bulk amounts, ranging from five to a few dozen beans, which typically results in a significant price reduction per bean. To prevent waste, buy only what you will utilize in the next six months.
Online and at specialty food and kitchen supply stores, you can find vanilla bean paste. It costs a lot too. Whole vanilla beans ought to be plump, shiny, pliable, and incredibly aromatic. A dry, brittle, or dull one indicates it has been stored incorrectly or is too old; steer clear of them.
Conclusion:
Vanilla beans should be kept as fresh as possible by being kept in an airtight container with as little air as possible. Store it somewhere dark, cold, and dry. Vanilla beans that are refrigerated may develop mold and dry out more quickly.
Every few weeks, open the container for roughly fifteen minutes to allow the beans to breathe. Even in the greatest of circumstances, beans will eventually dry up, so it’s best to utilize them within six months. Purchase wholesale vanilla beans from a vanilla beans supplier.
For up to two years, they can occasionally be kept in storage for eight to twelve months. While handmade versions usually last for a year, commercial versions can last for up to three years. Additionally, it needs to be kept at room temperature in an airtight container.
