Vanilla beans Bourbon vanilla

Description:
Vanilla originated in the New World and flavoured cocoa drinks among the indigenous people of South America. The pods, or the fruit of an orchid species, were also cultivated commercially in the Indian Ocean from the 19th century onwards. To produce the final product, the pods, which are initially still green, must be harvested, blanched in hot water for a short time and then stored alternately in wooden crates and on racks to "sweat" until they acquire their characteristic appearance, smell and consistency.

Bourbon vanilla comes from the islands of Réunion (formerly Bourbon) and Madagascar. It has a distinctive and full vanilla aroma.

Vanilla plays a role above all in European cuisine. It refines dessert classics such as Italian panna cotta, French crème brûlée, vanilla ice cream and countless pastry variations. It also goes well with compotes and fruit salads and has recently been used more and more in savoury dishes, mostly with fish and seafood.

Usage:
The vanilla pod can be cooked whole in liquid. Alternatively, slit the stick lengthwise and scrape out the pulp. Sticks that have already been scraped out are also suitable for boiling or for soaking in sugar.

Well-known dishes:
Vanilla ice cream, vanilla pudding, panna cotta, crème brûlée.

Aroma/taste:
Sweet, heavy vanilla aroma

Harmonises with:
Chilli, cardamom, cloves, allspice, pepper, saffron, cinnamon.

Origin:
Madagascar