Vanilla

Vanilla – royal spice from Mexico

Nothing equals real vanilla: These long, dark brown pods harbor a flavor which attracts men like moths. Aromatherapy tests have shown recently most men are aroused by smelling vanilla. However, it is not quite clear if the arousal was sexual or gastronomic in nature.

Few spices stimulate our gastric juices like vanilla. Its sweet smell announces joyful sensations to our taste buds. Thanks to modern chemists most sweets contain vanilla in one form or another today. 

Artificial extract from wood pulp

The first artificial vanilla extracts were synthesized in the late 19^th century, based on pine bark and clove oil. Later vanilla flavor was extracted from wood pulp leftovers used by the paper industry. Today most artificial vanilla is made from petrochemical substances. These affordable flavors made vanilla accessible for common people.

However, imitation can never equal the real thing. The genuine vanilla pod offers nuances of flavors which make the synthetic vanilla look pale in comparison. If you want to make a sweet predominantly flavored by vanilla pods – for example vanilla ice cream or vanilla custard – please use real vanilla. 

Many years I was searching local markets in vain for the genuine article. Then the spice plantations in Goa started to grow vanilla. Now vanilla beans are sold in many shops. They are not cheap, but not outrageously expensive.

Like many other spices, vanilla has made its way around the world from South America. Cortez brought the vanilla plant from Mexico to Europe.  

Monopole: Vanilla from Mexico

Until the middle of the 19th century Mexico was the only producer of vanilla. The reason for this: Only a Mexican bee can pollinate the vanilla flower, an orchid, which produces the pod only after pollination. But in 1819 French entrepreneurs developed a method of hand pollinating the flowers which is still used today. With this discovery many tropical islands and regions started to produce vanilla.

Vanilla plants have both male and female organs - separated by am membrane to prevent self-pollination. Workers in spice plantations use a bamboo stick to fold back this membrane so the anther and the stigma (the male and female parts of the flower) can meet and pollen can be transferred.

The yellowish green orchid flower only blooms for a few hours. Inspecting every plant in the morning is crucial for successfully growing vanilla. The bean is left on the vine for 9 months to develop flavor. Only careful drying turns the vanilla pod into a precious spice.