Title: VANILLA INFORMATION
Categories: Info/tips
Yield: 1 servings
1 Information
VANILLA (Vanilla planifolia); is native to Central
America and Mexica. Mexica
monopolized the profitable Vanilla trade for three
centuries. It is now produced mainly in the Malagasy
Republic (Madagascar) and neighboring islands
of Reunion and Comores. Lesser amounts come from Java,
Tahiti, and Mexico. Long before Columbus discovered
America, the Aztecs enjoyed a drink call "Xoco-Latl"
made from cocoa and vanilla beans. This was discovered
by Cortez,
and Vanilla was taken back to Spain from where its use
soon spread to other parts of Europe. Vanilla is the
fruit of an orchid plant; each hand-pollinated flower
becomes a long slender pod or bean which is picked
while still green. It undergoes a curing and drying
process during which aroma and flavor are developed.
Pure Vanilla Extract, a delicate, subtle flavoring, is
a complex mixture of natural ingredients, many of
which are unknown. Imitation vanilla extract is a
mixture of color and synthetic flavors, mainly
vanillin. Pure vanilla has a pleasant "bouquet" and a
full, well-rounded flavor that is not present in an
imitation vanilla extract. For
the protection of consumers, Federal standards have
now been issued to define
the name Vanilla Extract and provide that no imitation
flavors may be used in
making pure Vanilla Extract.
USES...Use Vanilla to flavor most sweet foods such as
eggnog, milk shakes, hot chocolate and other milk
beverages; ice cream; rice, bread and other puddings;
cakes; cookies; dessert or fruit sauces; custards;
stewed fruits, fruit compotes; candies; glazes;
frostings; whipped cream; pies; coffee; tortes;
meringue shells; cheesecake; dessert souffles; sundae
toppings; cream
puff and pastry fillings; muffins; coffee cakes and
cream cheese filling for
fruit bread.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
1 - 2 tsp in 2 layer cake recipe or mix 1/4 - 1/2 tsp
in 1 cup heavy cream, whipped 1 - 1-1/2 tsp in 2 cups
custard sauce 1 - 1-1/2 tsp in frostings for
2 cake layers 2 - 3 tsp in cookie recipe making about
5 dozen 1/ - 1 tsp in candy recipe using 2 cups sugar
2 tsp in about 4 cups custard for making ice
cream From: Earl Shelsby Date: 08-18-93
