Although it has many strong flavors, vanilla has always been known for its health benefits. Vanilla has long been used by the Latin Americans for centuries as a flavor enhancer for a number of dishes. Also, from its first introduction to the western world in the 1800’s to now, vanilla has become one of the most popular flavors added to a wide variety of different food and beverage items across the globe.
Vanilla naturally occurs in small amounts in various parts of the New World and Africa, but a study by the US Department of Agriculture (USDA) indicates that as vanilla is grown in the unsuperllular regions of these regions, it can still be relatively rare and abundant. In fact, one study indicates that the total amount of vanilla grown in Africa has risen to nearly 50 million pounds in 2013.
The savory culinary delights of vanilla
As vanilla grows more and more popular, it is also becoming more and more widely used in cooking and as a flavoring agent. Scientists say that this flavor enhancer may have health benefits that are as yet undiscovered.
A recent study by the University of Maryland Center for Celiac Research found that vanilla can boost the activity of immune cells, improve the lining of the small intestines to protect celiac disease sufferers from injury, and lower levels of cholesterol and other blood lipids.
The popular African Vanilla
Even though vanilla grows wild, it is primarily a seasonal spice. Only full-sized vanilla beans (8 to 12 ounces) are used to flavor food. Believed to have originated in the mountains of westernure, vanilla grown there is higher in antioxidant activity than its cultivated peers.
The type of vanilla grown there (which is also a designated “herbalande”) is very different from the vanilla grown in the wider world. In the garden, flowers are scattered on the ground, not cut. Leaves and other growth are symmetrical, smooth, and uniform. The flowers are created by only one species of the vanilla orchids, Papaya, accounting for 90 percent of the world’s production.
The vanilla plant is a perennial. It flowers year round, though in the fall, only 3 to 5 percent of flowers will be edible. Vanilla lovers consider specimens such as the Manzanillo andzechol, better than anything else because they have a less bitter aftertaste.
discriminating against different varieties of vanilla
Different varieties of vanilla grow in different areas. The three main regional varieties are Bourbon, Vanilla, and Flax.
Bourbon-variety
The widest spread vanilla comes from the Bourbon region of the country. Product description boasts “the best butter vanilla” and customers opt for it when cooking. It is well-loved for its smoothness, creaminess, full-bodied flavor, and smoothness.
Vanilla-variety
Another group that loves vanilla is the Vanilla-variety. Here, unlike the Bourbon variety, the vanilla beans are grown locally. The resulting varieties are highly aromatic and strong in flavor.
How to Choose Best Vanilla Beans
Top quality whole vanilla beans offer a rich, powerful flavor. They are high in amino acids, protein, and anti-oxidants. They also add a smooth and subtle texture to several recipes. To get the most out of your cooking, use only high quality ingredients and stay away from cheap, imitation vanilla extracts.
Here are a few things to consider when buying fresh natural vanilla beans:
Bean Quality – Look for dark buckets and around two inches in diameter for your crop to develop best. The best vanilla beans come from only trained and hand-picked vanilla orchards.
Flake Size – Although larger beans would result in an elongated lasting flavor, small-scale processing results in a shorter “shelf-life.”
cooperating with vanilla beans
The following information applies to both types of beans. To get the most out of your cooking visit professional vanilla farms
Baked Vanilla Cake
Vanilla is a natural ingredient found in almost any cuisine. Baked cakes with vanilla frosting attract customers.
