The snail, the Summer 2008 issue of Slow Food’s mag, has a fascinating article, full of little known “did you know” ’s about vanilla. After completing a little additional research about this exotic and flavorful plant, I am ready to share some tasty tidbits.
Did you know #1: The indigenous Totonic farmers of Veracruz, Mexico are cited as the first cultivators of vanilla. They believe that hand-pollinating vanilla plants has so much sexual energy that the men do not touch their wives during the days of the ritual. They worry about the plants getting jealous and the men loosing their potency.
Did you know #2: Vanilla pods are the only edible fruit of the orchid family.
Did you know #3: The orchid flowers bloom for only a few hours and, since it is unlikely that insects will do the job, must be hand pollinated during this extremely brief period.
Did you know #4: True vanilla contains over 250 compounds, while artificial vanilla contains only one, vanillin. The bean must remain on the vine for nine months to develop its complex flavor and fragrance profile.
Did you know #5: When vanilla pods dry on the vine, the phenolic compounds crystalize, creating a coating that the French call hoarfrost which intensifies their flavor and aroma.
Did you know #6: Similar to how viticultures think about the flavor of their grapes, the flavor of these “true vanilla beans” is influenced by terroir.
Did you know #6: Fresh vanilla beans are odorless and tasteless; they heat-cured and dry the green pods to develop the flavor.
Sometimes a little knowledge intensives the enjoyment! Why not try Gaya Vai-Mex Vanilla’s beans; available for purchase at www. vanilla mexico.com.
bj @ vineyard picnics to go