Product Description
PURPOSE
WHAT IS IT?
This vanilla from Madagascar is a double-fold extract, with a warm, rich vanilla taste that is ideal for ice creams, custards, and other items needing big vanilla flavor with rich, mellow notes to it.
EXPERIENCE
The floral, creamy, and berry notes in this extract are screaming with ripe flavors.
CULINARY GEOGRAPHY
These vanilla beans originate in Madagascar, one of the largest producers of vanilla products in the world.
TRADITIONAL USES
- Cakes
- Puddings
- Frostings
- Custards
- Ice Cream
A FEW IMPROVISATIONAL RIFFS:
- Lady Day Lavender Rice Pudding;
- A couple drops in the sugar for a candied tomato shell stuffed with pineapple graham crumbs and herbs;
- A vanilla bourbon syrup for coffees and cocktails;
- A drop or two in a fondue using a more scent-neutral cheese makes for a fun dessert.
THE BACKSTORY
Vanilla orchids have their origins in a range running from Mexico to the Northern part of South America. Locked there for years, exporting vanilla was futile, for many years, because the flowers only bloom in the morning, once a year. The only known way of pollinating them was a small, stingerless insect called the Melipona bee. A twelve-year old slave living on the French island of Réunion discovered that the plant could be hand-pollinated. Perhaps should be called Réunion vanilla.
Of the two other sub-species of vanilla, the planifolia, found in tropical areas of the Indian Ocean, including Madagascar and Réunion.is, Today, it is the most common vanilla is produced today.
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