Vanilla the orchid in your kitchen
Did you know that the true vanilla so coveted in ice-creams, puddings and even perfumes is actually derived from an orchids pod that seems completely inedible when still left on the plant? It has to be cured to divulge its famous aroma; a truth which might have remained undiscovered if it hadn’t been for the Totonacos.
That is why you should give a thought to the pre columbian Totonaco people that lived in the Vera cruz region of mexico every time you eat vanilla ice cream or anything else containing vanilla. The vanilla bean was a gift to the Totanaco people from the gods according to Totanaco legends and its true purpose was to fill the forrest with nice smells and beauty. The very first vanilla orchid flower was said to have appeared where the blood of two lovers had fallen onto the jungle floor. Today, historians assume that the Totonaco people discovered the secret of the vanilla bean by encountering beans that had been naturally cured by months of heat and humidity in the tropical forest. The distinct vanilla flavour is bound in the form of glycosides and enzymatic reaction is required to free it.
You can use both the pods and the bean to make vanilla as both contain the aroma needed. The pods are full of seeds and will mature slowly untill they turn dark brown when they are ripe. You have to be patient if you grow your own vanilla because the ripening can take up to nine months and it is important not to remove the pod until the seeds have been fully formed. The vanilla orchid will tell you when the pods are ready as the pods then start to split open. The best vanilla is produced from pods that just started splitting and you should therefore always keep a close eye on you vanilla orchid to see when the pods are right to be picked. It is important to remember that different vanilla pods mature at different rate and you will need to harvest each pod when it is ready.
Traditionally, vanilla pods and seeds have been cured in the sun. Spread out pods and seeds on a tray and place the tray in a sunny spot for 2-3 hours. Put the pods into bankets and leave them to sweet in the dark for 12 hours or more. Next morning, place the vanilla in the sun again, before leaving it to sweat in the blanket. Keep doing this until the vanilla pod is deep brown which might take as much as three weeks to achieve. You will then need to leave the vanilla pods to dry for 3 weeks in a shaded well ventilated spot.
You can speed up the curing by using the method below.
1.) Heat water to 89-120 degrees F / 57-88 degrees C.
2.) Place the pods and seed in water for three minutes.
3.) Wrap them into a blanket or other piece of farbric and leave them to sweet for 12 hours or more.
4.) Dry them in a shaded well ventilated area.
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