Vanilla is one of the most popular and beloved spices, but also one of the most mysterious. We immediately associate it with its sweet, enveloping aroma, which adds that extra touch of indulgence to cakes, ice cream, and desserts: an ingredient with a dual soul, elegant and reassuring, used in a thousand recipes. Yet obtaining it is far from simple, and for this reason it is second only to saffron in terms of cost. Commercially available vanilla-based products often contain only a "banal" imitation of its scent. All that's left to do is discover it.
What is Vanilla?
It's probably not known to many that vanilla is a climbing plant native to Mexico: it's an orchid (belonging to the Orchidaceae family ) that is now cultivated in various humid tropical regions of the planet, such as Madagascar, Indonesia, Réunion, Tahiti, Uganda, Papua New Guinea, and Tonga, but until the 19th century it was impossible to grow outside the borders of its country of origin. Its history, in fact, is particularly fascinating. In short: the first to cultivate vanilla were most likely the Totonacs, a population conquered by the Aztecs, who thus came into contact with the plant and began to flavor xocolatl, the famous drink that was the ancestor of hot chocolate. With the arrival of Cortés's Spaniards, vanilla was brought to Europe.
Attempts to reproduce it outside its natural habitat, however, were continually unsuccessful, for one reason: its delicate yellow-green flowers are extremely short-lived (less than 24 hours) and, in order to bear fruit, must be pollinated by a specific insect, the Melipona bee, found only in those lands. Attempts at alternative fertilization were only successful in 1841, and not through the work of scientists and agronomists: the technique still used today was developed by a 12-year-old slave boy on the island of Réunion, Edmond Albius, who invented the manual system that paved the way for global vanilla production.
The flowers are pollinated individually (as is still the case), forming – after at least nine months of maturation – pods (more properly called capsules), similar to green beans, which are harvested one by one and then subjected to a fermentation and drying process: the result is the vanilla bean we know, black and very fragrant, with the seeds inside. It is not surprising, therefore, that we are faced with the second most expensive spice in the world, immediately after saffron, and that, therefore, we resort to the synthesis of its main aroma (vanillin) to meet the ever-high demand.
Vanilla Varieties
There are many botanical varieties of vanilla, but those used for food purposes fall into three main categories. Let's see what they are:
- Vanilla planifolia: This is the most common vanilla, characterized by a strong aroma and a sweet flavor. Bourbon, synonymous with the highest quality, belongs to this category, used as a precious and sought-after ingredient: it is obtained from Vanilla planifolia grown exclusively on the islands of Madagascar, Comoros, Réunion, the Seychelles, and Mauritius. The name "Bourbon" is the same as that of the North American whiskey of the same name, given that the Bourbons, the French royal family, also had a hand in its creation, with Louis XIII naming Réunion Island Bourbon Island in the 17th century.
- Tahitian vanilla: it comes from a different subspecies, Vanilla tahitensis, the result of a cross between Vanilla planifolia and Vanilla odorata. It has an intense, floral, and fruity aroma with hints of anise. It is grown mainly in French Polynesia, Tahiti (where it originated and is still very renowned) and Papua New Guinea: rarer than the previous one, it is considered a luxury.
- Pompona vanilla: its large, fleshy pods reach almost 30 cm in length, making it also known as "banana vanilla." Compared to the other two varieties, it is less cultivated because its aroma is less sweet, more pungent, and similar to that of hay and tobacco. Found primarily in the Caribbean and South America, it is used mainly in the perfume and spirits industries.
How to Use Vanilla in Baking
Where does vanilla take center stage? In many basic recipes such as custard, shortcrust pastry, sponge cake, as well as in timeless desserts like crème caramel, but also in mousses, puddings, and a wide variety of baked cakes, and last but not least, ice cream. Its aroma is unmistakable, and it stimulates gluttony as it amplifies the perception of sweetness in various preparations. It is commercially available in various versions, more or less natural (if not at all).
The Vanilla Bean
It's the most natural form possible. When used, the pod is incised with a sharp knife to extract the seeds, which have a creamy, moist consistency. These can be seen with the naked eye as small black dots when incorporated directly into doughs, mixtures, or hot milk. Recipes are usually designed to use the entire pod, as once opened, it dries out quickly and loses its fragrance. Don't throw away the empty pod: you can recycle it in infusions or to flavor sugar.
Vanilla Extract
Vanilla pods are left to soak in an alcoholic solution: after being filtered, they are diluted in sugar syrup (which can be granulated or cane sugar), thus obtaining a dense, liquid concentrate, amber in color. Typically, three teaspoons equal one pod: it is versatile in use, but is particularly suitable for fluid doughs, as it mixes easily with the other ingredients. Try it, for example, in fluffy pancakes, the soft and "cuddly" Japanese version of the classic breakfast pancakes, or in desserts like yogurt parfait.
Vanilla Powder
It is used primarily in professional pastry making due to its practicality. It is made by drying and grinding the pods: it has an intense aroma and, when pure, is dark and very aromatic. However, it may also contain cornstarch and other powdered thickeners to compensate for a smaller amount of vanilla. Half a teaspoon is enough instead of a pod, and is especially useful in baked goods.
Vanillin
It's called vanillin and can be found in sachets or transparent vials at the supermarket: it's the main flavoring of vanilla, but it has nothing to do with our plant since it's artificially synthesized from derivatives of paper or petroleum production, a bit like what happens with truffles. Easy to find and low cost (20 times less), it's versatile, but flat, without nuances: the charm of natural vanilla is that it's a complex spice, with a bouquet made up of more than 200 aromatic compounds that make the difference. In short, choose vanillin only when necessary, perhaps to prepare delicious homemade snacks or informal biscuits, zero stress.
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