Yellow, cream and green kind of vanilla orchid flowers are very beautiful and exotic. But the main value of the plants are not in the colors and in the pod from which the spice of the same name, without which it is impossible to imagine the sweet dishes. Although expensive vanilla everywhere replace synthetic analogue, gourmets all over the world prefer the natural aroma of these pods.

Sweet story

Homeland vanilla - South and Central America. This spice discovered the Aztecs, they are also the first to come up with a combination of vanilla, chocolate today is the combination became a classic. During the fourth visit to Columbus to America the traveler presented with a bowl of chocolate with vanilla. Hispanic appreciated the harmony of taste, and soon introduced with vanilla Europeans.

Interestingly, it took another hundred years before bakers found that improves the taste of sweet spice cake. It applies for flavoring vanilla and tobacco, as well as for the manufacture of perfumes. To this day, the essential oil of vanilla aromatherapists recommend for the treatment of nervous system diseases, rheumatism, insomnia and anemia. Vanilla helps with strong alcoholic intoxication, moreover, it helps to overcome the craving for alcohol.

The aroma of vanilla-ons. This tool is not accidental considered a powerful aphrodisiac, which is effective for frigidity and impotence. The warm sweet aroma of vanilla extract helps to relax and be liberated. Vanilla oil is part of the massage oils, cosmetics and perfumes.

Today, vanilla is grown in many southern countries. In the first place for the production of this spice is Madagascar, followed by Indonesia and then, by a wide margin - China. In the homeland of vanilla in Mexico, it is grown today only 189 tons per year. However, to this day the Mexican vanilla is considered to be the best.

Birth flavor

Preparation of vanilla is produced on a fairly sophisticated technology. Immature fruit orchid blanched in hot but not boiling water for a few seconds and then fermented for a week at 60 degrees. Only then can acquire its characteristic pods magical flavor and dark color. However, the processing does not end even in a few months pods dried in the shade to their surfaces were translucent white crystals.

More than a hundred species of vanilla is cultivated only three. The best grade is considered ploskolistnaya fragrant vanilla pods with a length of 20-15 cm.

Right choice

Despite the fact that the name of spices translated from Spanish as "pod" or even "silicle", in terms of biology, the fruit of vanilla orchid is considered a box. However, at home the fruits still called pods.

In good quality vanilla pods have a length of about 10-20 cm, they are soft and slightly oily feel. Form slightly twisted pods. Color - from dark brown to almost black. On pods best varieties is often plaque in the form of white crystals.

Natural vanilla is exceptionally persistent aroma that persists for years or even decades. But if the pods are stored properly, the aroma fades pretty quickly. Hardened, brittle, discolored, cracked or open pods lose their rich flavor.

Vanilla and vanillin

There were times when vanilla pods used as money for the payment of taxes during the reign of Montezuma. To this day, natural vanilla is highly appreciated. For this reason, instead often use cheaper synthetic substitute - vanillin. Generally, it is marketed as a liquid extract, or mixed with a fine crystalline sugar. The smell of the surrogate is very similar to the natural aroma of spices, but not so thin.

In terms of resistance also gives vanilla vanilla. Therefore, it is recommended to add the vanilla sugar in a dish just until tender, if it is, of course, possible. Sometimes vanillin when heated acquires a bitter taste, especially if it is used too much.

Natural vanilla, vanillin, unlike the contrary, it is recommended to be administered early in the food preparation or immediately thereafter, the dish is still warm. Content vanilla pod gently rubbed with sugar until smooth.

From easy to prepare your own vanilla flavored natural vanilla sugar. To do this, open the pod is placed in a sealed container with sugar and left there for a few days or longer. During this time the sugar is impregnated with a strong and pleasant aroma.

It is also possible to prepare vanilla natural vanilla extract, which is convenient to use. To make it, you need to split the pods pour alcohol to completely vanilla was closed alcohol tightly closed container and keep it in a dark place for three weeks. It is enough to just a couple of drops of the extract to make baking and confectionery unforgettable aroma.

The sweetness of sugar

Vanilla (or at least its synthetic analogue) is indispensable for the preparation of sweet dishes. Among the truly huge assortment of spices, for desserts and sweet pastries are suitable only a few. Therefore, vanilla is absolutely indispensable in the manufacture of ice cream, chocolate, muffins, cookies and cakes, pastry creams and chocolates. The aroma of vanilla combined perfectly with dairy products, chocolate, coffee. Blend in vanilla and other popular sweet spices - cinnamon, and it is a good combined with lemon or orange zest.

Although sugar is not contained in the vanilla, its gentle aroma creates a sense of sweets. Thanks to this feature vanilla is absolutely indispensable to those who are trying to restrict simple carbohydrates in the diet. Milk with a few drops of vanilla extract will be a worthy substitute for dietary tasty, but terribly calorie milkshake containing a huge amount of sugar.

Maria Bykov

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