There’s something undeniably comforting about the warm, sweet scent of vanilla. Whether it’s in a freshly baked cake or a soothing candle, the spice has a way of evoking fond memories.
But it is far more than just a flavouring. It has a rich history, a lengthy curing process, and a versatility that makes it a staple in kitchens around the world.
Despite some overlooking it as a ‘plain’ flavour, vanilla is anything but ordinary.
Where does vanilla grow?
It might surprise you to know that vanilla is the second most expensive spice in the world, sitting only behind saffron. It’s grown in tropical regions like Tahiti and Mexico and is usually only found 10-20 degrees on either side of the equator.
Currently, most of the world’s supply comes from Madagascar. Beans from Madagascar are often more potent in flavour than those from other regions. This is due to the higher concentration of vanillin.
How is vanilla made?
“Vanilla beans are the long pod-like fruit of the vanilla planifolia orchid,” says The Weekly‘s Food Director, Fran Abdallaoui. “On the vine, vanilla beans look like a very healthy green bean.”
When the beans are first picked, they are flavourless, but after a lengthy curing process, the pods transform to become black and pungent.
The process involves four main steps, including ‘killing’, which stops the ripening process, and can be done by freezing the beans. Alternatively, it can also be done by ‘dipping’, which involves dunking the beans in hot water.
The next step is to ‘sweat’ the beans, where they are wrapped in a towel and kept in airtight containers. The sweating process allows the beans to produce vanillin, and they will start to develop their aroma.
Beans are then in their ‘drying’ phase, where they are left to dry in the open for up to four weeks, removing most of their moisture. Lastly, they are ‘conditioned’, where they are packaged and shipped.
How is it used in cooking?
Vanilla is often used for sweets and desserts. Most notably, you’ll find it in ice-cream flavours, however, you will also find it in simple cake or shortbread recipes.
According to Fran, it is being used in more innovative ways these days. “Chefs are now using it to give individuality to savoury sauces and dressings,” she says.
If you’re looking for some recipe inspiration, check out Women’s Weekly Food for all your baking needs.
Is vanilla essence the same as vanilla extract?
You’d be forgiven for thinking that vanilla extract and essence are kind of the same thing. However, there is a distinct difference, Fran says.
“Essence gives an economical and very traditional, mild vanilla flavour to drinks, custards and ice-creams,” she explains. However, vanilla extract is about twice the strength and “more suited to baking as it contains little alcohol and can withstand high temperatures.”
There is also a concentrated extract, vanilla paste, which “carries the most potent flavour.”
What else is it used for?
Vanilla is a popular scent used in candles and fragrances. Viral perfumes include Kayali Vanilla 28 Eau De Parfum and Dulche from By Rosie Jane.
Popular fragrance brands like Tom Ford and Jo Malone have also embraced the warm scent, with perfumes like Tobacco Vanille and Vetiver and Golden Vanilla popular choices among consumers.
Candles are a great way to introduce the scent to your home if you want to indulge. Go bold with A Tahaa Affair if you want rich, caramel notes, or try Vanille if you prefer something a little softer.
