Vanilla is a spice derived from orchids in the Vanilla genus. This genus has about 110 species and the most commercially important one is Vanilla planifolia, although Vanilla pompona and Vanilla tahitiensis are also cultivated. There are many compounds in vanilla extracts, but the characteristic flavor and smell of vanilla is primarily vanilla, with piperonal as a minor component. Here's distill vanilla.
Instructions
1. Harvest the green, immature pod. They are odorless at this stage.
2. Stop the pods from growing. This may be accomplished in a number of ways including drying in the sun or an oven, boiling, freezing or scratching.
3. Hold the pods for seven to 10 days at 115 to 150 degrees to sweat out the vanilla compounds, usually in boxes covered with fabric. Enzymes will process existing compounds in the vanilla bean into vanillin and other compounds that produce the final vanilla flavor.
4. Dry the pods to prevent rotting and lock in the flavor. The pods are frequently exposed to the sun in the morning and returned to the boxes in the afternoon. The curing process is completed when the moisture content of the pods has been reduced from more than 60 percent to less than 30 percent.
5. Make vanilla extract at home. Split a whole vanilla bean down the middle and seal it in a jar of liquor. Let it stand for four to six months and shake the jar occasionally. Many types of alcoholic drinks may be used, but rum and vodka are the most popular.
Tags: compounds vanilla, flavor pods, than percent, vanilla bean
