1. Where does it come from?
Vanilla, a spice valued for its aroma, comes from the vanilla plant, a tropical orchid. Madagascar dominates production, accounting for 75% of the world’s vanilla supply. Its cultivation requires meticulous care and manual pollination, making it one of the most expensive spices in the world. In recent years, there’s even been a vanilla crisis of sorts, making prices skyrocket due to high demand and low supply, significantly impacting producing regions.
2. What does it taste like?
Green vanilla pods are odourless and flavourless. However, the chemical and enzymatic reactions that occur during the refining process create a complex flavour palette of over 200 compounds. The extract provides a concentrated flavour, whereas the paste brings an even richer aroma. Vanilla sugar adds a subtle fragrance to desserts, whereas vanilla beans have a more nuanced florality and sweetness, with woodsy, fruity, chocolatey and even spiced notes. It’s also worth noting that a well-preserved vanilla bean develops its aroma for years!
3. How do I use it?
Extract is most commonly used in baking. Natural extract is preferred over artificial. Vanilla paste is great in homemade yogurt and other treats, for more flavour and texture. Vanilla sugar can be sprinkled on crème brûlée or used to coat a warm doughnut. As for the popular vanilla beans, they can be used in desserts by slicing them lengthwise and scraping the seeds off with a knife.
4. Is it good for me?
The naturally sweet flavour of vanilla extract and beans, though not nutritionally significant, can help to reduce the use of sugar in recipes. However, it’s important to take note of the sugar found in vanilla paste, vanilla sugar and various commercial vanilla-flavoured products.
Want to cook with vanilla? Here are a few recipes for you to try: