Vanilla is spice derived from orchids. Vanilla beans - those pricey, fragrant, dried seed-pods that offer no easy clue about how to use them - are native to tropical America. Etymologically, vanilla derives from the Spanish word "vainilla", little pod, as Spanish conquistador Hernán Cortés is credited with introducing both the spice and chocolate to Europe in the 1520s. By the 19th century, the great innovation office cream created a love affair with vanilla. Vanilla can be used not only in pastries, desserts, and baked goods, but is also excellent with seafoods and it is a popular ingredient of coffees, perfumes, cigars, and pipe tobaccos. Unfortunately, Vanilla is one of the most expensive spices due the extensive labor required to grow the seed pods used in its manufacture.
There are over 150 varieties of vanilla orchids, but currently there are only three major kinds of vanilla grown globally: vanilla planifolia, grown on Madagascar, Réunion and other tropical areas along the Indian Ocean; vanilla tahitensis, grown in the South Pacific; and vanilla pompona, found in the West Indies, Central and South America. Vanilla beans vary in flavor and fragrance when they are grown in different regions. Soil and climate differences as well as methods of curing the beans imbue unique qualities in beans. The majority of the vanilla used commercially to flavor foods and beverages is the planifolia variety, more commonly known as "Madagascar-Bourbon" vanilla. Bourbon beans are long and slender, with a very rich taste and smell, have thick, oily skin, contain an abundance of tiny seeds, and have a strong vanilla aroma. Bourbon beans from Madagascar and the Comoros are described as having a creamy, haylike, and sweet, with vanillin overtones. Bourbon beans from other regions will be similar if they are picked at peak ripeness and are properly cured. Mexican beans are very similar to Bourbon beans though they have a mellower, smooth, quality and a spicy, woody fragrance. Tahitian beans are usually shorter, plumper, and contain a higher oil and water content than Bourbon beans. The skin is thinner, they contain fewer seeds, and the aroma is fruity and floral. They are often described as smelling like licorice, cherry, prunes, or wine.
Premium beans, regardless of where they come from, should have a rich, full aroma, be oily to the touch, and sleek in appearance. Beans to avoid are those with very little scent, which are smoky, brittle or dry, or are mildewed. Vanilla beans should be kept in a tightly-closed container in a refrigerated area where they should last up to six months. Whole vanilla beans that have been used in sauces or other liquids can be rinsed, thoroughly dried, and stored for reuse. Vanilla powder, which is ground vanilla beans, is also available. It should also be kept tightly-sealed, in a cool, dry place away from sun and heat. Pure vanilla extract has an indefinite shelf-life, and actually improves with age like a fine wine or liquor.
