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Vanilla connoisseurs’ know that a top quality vanilla powder will "age" much like a fine wine, and many people who are using premium grade vanilla powders are surprised at how it improves with time. Even better they have a nice long shelf life. Our raw gourmet vanilla bean powder is a game changing alternative to pure vanilla extract. Once you’ve tried it you’ll find yourself substituting it for extracts in more and more recipes. You’ll get powerful vanilla flavor without adding any additional liquid to your recipe. Many consider vanilla to be the second most expensive spice in the world, right behind saffron, and it is certainly one of the most widely recognized flavors. Native to Central America, vanilla is the fruit of a climbing, perennial orchid. While difficult to pinpoint exactly when it was first harvested and used as a flavor enhancer it is known that the Aztecs had developed sophisticated fermenting methods to extract the vanillin crystals. The conquistador Cortez took vanilla beans back to Europe and attempts to cultivate the wild vanilla orchid outside of its native Central America and Mexico region proved futile. Legend has it that a 12 year boy discovered hand pollinating the orchid in the mid 1800’s. Today vanilla is still only found in a few countries – Madagascar, Mexico and Tahiti. Top grade vanilla is so expensive because the Vanilla orchids only bloom for a day or two and during this brief period they must be pollinated by hand. Once the pods are produced they need to be checked daily as the rate of ripening differs from pod to pod and they must be harvested before they fully open for maximum flavor. Once harvested the pods go through a lengthy process of being sweated, dried and conditioned to achieve maximize the vanilla flavor and aroma. When you cook with vanilla bean powder you’ll find it retaining more flavor and aroma than vanilla extracts and infinitely easier to use that whole beans. The subtly sweet yet rich flavor of pure vanilla powder is perfect when using in your desserts, especially cakes, or on French toast, fresh fruit, ice cream, oatmeal, pancakes or waffles. We’ve also found it to be a delicious substitute just about any place we would use cinnamon. While more commonly thought of as a sweet, vanilla also adds a surprising twist in savory foods – especially chicken, lobster, mussels and scallops. To use our pure vanilla bean powder as a substitute for vanilla extract you will really have to experiment. Some sources call for a one to one substitute while others suggest 1 part vanilla bean powder to 2 parts vanilla extract. As we do whenever testing new seasonings or flavors we always recommend starting with less and working your way up the next time - better to be a little under flavored than over flavored. We also carry Madagascar Vanilla Beans and a Madagascar Vanilla Extract. |
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