Spice Royal – Vanilla Bean
Often we consider vanilla the bland essence of baking – the plain version of something that could be tastier. We couldn’t be farther from the truth. This remarkable fruit of the orchid is a true noble with its refined and sophisticated flavours. A subtle spice, it can easily be buried by a heavy hand but when treated correctly, it adds a cultured element to many dishes.
A treasure first cultivated in the Americas, vanilla was presented to early explorers and although eagerly accepted into the European diet, it proved temperamental and challenging to cultivate. Then, in the French African colonies, a young farmer discovered the exact and precise art of hand pollination and the Madagascar vanilla bean was born. One of only four varieties, the Madagascar vanilla bean is the most common, with a robust heady flavour, and can be easily distinguished from the other varieties by its thin seed pod.
Requiring skilled and delicate handling and an extensive curing process, vanilla remains one of the costliest spices, second only to saffron. However, it is worth every penny and provides rich, intense aromas and flavours that you will never get from a mere extract.
While they are an indulgence, they needn’t be intimidating. Follow these simple guides to get the most out of your vanilla pods.
- Buy plump, glossy vanilla beans. Fresh beans will be slightly flexible and easier to split open.
- Store them in a cool, dark place. Once the package is opened, any unused beans need to be kept airtight.
- They are best used soon after purchasing to prevent them from drying out.
- Do not open the seed pod until you are ready to add the seeds to your ingredients, as the seeds will dry out quickly.
- Split the vanilla bean lengthwise and scrape the seeds out with the dull edge of a paring knife and mix into your other ingredients.
- The seeds from one vanilla pod are roughly equivalent to 3 teaspoons of vanilla extract.
- The empty seed pods are still full of flavour; add them to cream or milk for a subtle vanilla taste, or make your own vanilla sugar by mixing with a jar of sugar and leaving to infuse.
A monarch of the spice kingdom, vanilla holds its own with refinement, subtlety and elegance that you won’t get anywhere else.
