Vanilla
The spice vanilla is a bean that grows on a vine belonging to the orchid family. This is the only orchid with edible fruits (beans). The plant requires a constant tropical, humid temperature of 24 to 29 degrees Celsius. The vanilla plant needs a shady environment alternating with plenty of sun to thrive. After three years, the vanilla plant is mature and produces good-quality beans. The bean then reaches a length of between 14 and 26 cm.
Origin of vanilla
Vanilla wasn't discovered until the 16th century, in Mexico. The spice's origins lie in Latin America. Here, the beans were naturally pollinated by the Melipone bee, which, however, only occurs in these historical areas of origin. Since the 19th century, the beans have been pollinated by hand, and vanilla can now be grown elsewhere in the world. Even today, the beans are still pollinated by hand. After saffron, vanilla is therefore the most expensive spice due to its labor-intensive nature.
The use of vanilla in cooking
Vanilla is primarily used in sweet dishes and beverages, such as ice cream, pudding, and cakes. It's also often used in soft drinks. The most common way to process vanilla is to split the beans lengthwise, scrape out the pith with a knife, and steep it in a warm liquid, usually milk or cream. The characteristic vanilla aroma is only released when the bean is opened. Vanilla's full flavor is due in part to the amount of sugars and amino acids it contains.
