Cultivated and cured in Mexico, Mexican Vanilla Beans are hand-selected for their quality and rich aroma. Moist and flavorful, these beans blend sweet and woody notes with a deep spice notes, similar to a clove or nutmeg, and the vanilla seeds add gourmet visual delight. The long-lasting flavor, found in both the bean and the seeds, is ideal for infusing unique, rich flavor into cooking and baking applications.
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Cultivated and cured in Mexico, Mexican Vanilla Beans are hand-selected for their quality and rich aroma. Moist and flavorful, these beans blend sweet and woody notes with a deep spice notes, similar to a clove or nutmeg, and the vanilla seeds add gourmet visual delight. The long-lasting flavor, found in both the bean and the seeds, is ideal for infusing unique, rich flavor into cooking and baking applications.
The vanilla orchid (Vanilla planifolia Andrews) originated in Mexico and for centuries was the exclusive secret of the native Totonac Indians who were later conquered by the Aztecs. When the Aztec empire fell to Hernán Cortés, vanilla pods were brought back to Spain, thus introducing the flavorful beans to the rest of the world.
Mexico remained the sole growing region for vanilla beans for another 300 years. That’s because of the symbiotic relationship between the vanilla orchid and an indigenous tiny bee called the Melipona. This Mexican bee is the only insect evolved to pollinate the vanilla orchid flower.
Vanilla beans grow green on the vine and are harvested when the tip begins to turn yellow. The curing process is what gives the beans their characteristic brown color as well as their flavor and aroma. In Mexico, the curing process involves wrapping beans in blankets and straw mats and then placing them in ovens for 24 to 48 hours. From this point on, the beans are spread in the sun each day to absorb heat and then placed in large wooden boxes overnight to sweat.
Once properly cured, the beans are stored on racks and in conditioning boxes to further develop and mellow the flavor. The entire curing process takes three to six months, making it a very labor-intensive endeavor.
Vanilla Beans
1 whole vanilla bean = 1 tablespoon vanilla extract = 1 tablespoon vanilla bean paste = 1 tablespoon vanilla powder
It’s no secret, both for cooking and baking, always use the best ingredients. What’s the point of investing time to create something and use average ingredients? Vanilla Extract and Vanilla Bean Paste are my favorites, as well as the Lemon Extract. I like using the Vanilla Bean Paste, as it is the closest to using fresh vanilla pods with all the glorious little seeds, and the consistency doesn’t interfere with the recipes.
UK Chef, TV Host, Master Pâtissier and Cookbook Author
