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Tahitian Vanilla Beans
Few people think of the Aztecs of Central Mexico as the most influential contributors to world cuisine. Considering that they initiated the art of turning bitter cacao beans into chocolate and scentless orchid pods into fragrant vanilla beans, they are at least the single greatest donors to the modern day dessert table.
Vanilla is a tropical orchid with white flowers that grew wild in the jungles of Veracruz, Central Mexico. Both the flowers and the green fruit pods (which contain thousands of tiny seeds) are completely scentless in their natural state. But when picked before they are fully ripe and cured for 3 - 6 months by alternately drying in the sun and sweating in blankets, they ferment, turn dark, shrink, and become covered with a frosting of fragrant vanillin crystals. How the Aztecs figured this process out must have been purely by observation. When some of the under-ripe pods fell to the ground, became covered with leaves, and later gave off a heavenly aroma, it must have been quite an epiphany. They taught themselves to recreate this phenomenon in a controlled process.
After the Spanish conquest, vanilla, like it’s partner chocolate, was carried to other parts of the world, including Madagascar and Tahiti, where it flourished. Cuttings from different genus’ of the vanilla orchid took different routes to each of those two places. Madagascar now supplies three quarters of the world consumption. Most of the Tahitian production goes to France, but since becoming recognized for it’s intense intoxicating fragrance, pricey Tahitian vanilla is well sought after in all gastronomically advanced regions of the world.
What sets Tahitian vanilla apart?
Madagascar vanilla (also called Bourbon vanilla for the Bourbon islands where it is cultivated) is creamy with a sweet, smooth, mellow flavor. Bourbon vanilla has a greater flavor potential than Tahitian vanilla due it’s higher content of the flavor compound vanillin. Unfortunately, Bourbon vanilla producers often dry the fruit in machines, resulting in damaged, shriveled beans with a distinctive cooked aroma. Bourbon vanilla, although considered by many to be the world’s best, is often inconsistent and sometimes mishandled.
Tahitian vanilla, on the other hand, is produced with greater care. Tahitian producers take a lot of pride in their product and every 4 years a contest which amounts to the Tahitian vanilla olympics is held, giving top producers a chance to show off their success. The competition is a catalyst to consistent quality throughout the nation. Tahitian vanilla has two natural benefits over Madagascar-Bourbon vanilla. First, it contains an abundance of a highly aromatic natural chemical called Heliotropin which gives the beans their powerful fruity perfume. Heliotropin is also know for it’s calming effect on the nerves. A nice whiff of Tahitian vanilla bean is aromatherapy at it’s best. Second, Tahitian vanilla beans, unlike Bourbon beans, can ripen fully on the vine without splitting, thus allowing them to be picked at their peak of potential. Tahitian beans tend to be fat, supple, and intensely fragrant. One whiff and you’ll surely say Wow!! Thank you, Aztecs!
Interesting Facts --- The life span of a vanilla bean…..
Vanilla plants take three years to produce a flower. The flower blooms only one day in a year and must be pollinated on that day. Being that the only natural pollinator of the vanilla bloom is the meliponae bee of Central America, the blossom is pollinated by hand. Once pollinated, it takes 9 months for a bean to mature. The bean is picked then cured for about 6 months. So it takes about 4 ½ years after planting to produce a kitchen-ready bean. Plants live for 20 years, producing 5 % more beans every year after the initial 3 years.
Vanilla extract can be made by placing a split bean in a jar containing 3/4 cup vodka, sealing and letting stand for 6 months.
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Vanilla Bean Creme Brulee
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