VANILLA
Vanilla is member of a group of tropical climbing orchids and the flavouring agent extracted from their pods. The vanilla beans of commerce are the cured unripe fruit of Mexican or Bourbon vanilla , Tahiti vanilla, and occasionally West Indian vanilla all three species are thought to be derived from a single species native to Mexico, Central America, and northern South America. Vanilla had been used to flavour xocoatl, the chocolate beverage of the Aztecs, centuries before the Spanish conquistador Hernán Cortés drank it at Montezuma’s court, and soon afterward vanilla became popular in Europe. Today it is used in a variety of sweet foods and beverages, particularly chocolate, confections, ice cream, and bakery goods, and in perfumery.
Tahiti Vanilla
The Tahitian Vanilla variety of vanilla bean is known for its rich, floral, fruity, cherry-like flavor. The Vanilla Tahit- ensis of Papua New Guinea are also known for their stunning appearance. These beans are plump, pungent, and rich in oil, with a gorgeously thick black outer pod. Tahitian vanilla pairs particularly well with spring berries, and tropical fruits.
Planifolia Vanilla
The Bourbon Planifolia variety of vanilla bean is known for its distinctive aroma, complex flavor, and its mellow creaminess, making it the ideal bean for baking, as well as flavoring flans, gelato, icings, and ice creams. These beans are rich with flavor and aromatic qualities that make these beans one of the most popular and sought-after vanilla variety. The beans are long and slender with a very rich taste and aroma, with undertones that are often described as “rich, sweet, and “buttery,” with hints of dried fruit and caramel.
