A Brief Explanation of the Coveted Vanilla Bean

Ah yes, the exotic vanilla bean and its’ never-ending allure. The sweet, seductive taste and aroma of vanilla has been coveted for centuries to enhance the flavor of food and beverages. But what makes this unique plant matter so attractive? Why is its contribution to every dish so unparalleled?

In this article, we’ll be breaking down this extraordinary bean from plant to pod to explain its impact on flavor, history, and culture. To keep this article at a considerable length, we’ll be sticking to the topic of vanilla as it pertains to food and beverages.

Cheers!

What is Vanilla?

Vanilla is a flavoring/aroma agent culminated from the fruit of a vanilla orchid. While there are well over 100 plant species under the Vanilla genus, the variety we use most frequently to enhance food is derived from the Vanilla Plainfolia plant.

The Vanilla Planifolia plant grows beans (or specks) inside little pods about half a foot long. Both bean and pod provide attractive flavoring components but the bean tends to get most the credit for its’ vanillin composition (discussed later).

Composed of 170 compounds, it’s near impossible to articulate exactly why vanilla flavor is so crave-able (1). It is a testament to the natural wonders of the world that something so elegant can be so complex and delicious.

Where Does Vanilla Come From?

Most scholars will agree that vanilla orchids originated in Mexico but the exact location is relatively unknown. Having so many species under one genus means there are probably many locations where this exotic plant grew.

The Totonac people, an indigenous group located in the east of Mexico, are thought to be the first to cultivate and use vanilla beans for flavoring. It is said that the Totonacs would present them as gifts to the Aztec ruler, Montezuma II, who was quite taken by the bean’s unique flavor.

From here its hidden attractions were spread via trade and conquest. Despite it’s known value, it thrives only in locations near the equator with just the right amount of humidity.

Vanilla Flavor Explained

As discussed above there are approximately 170 compounds inside the vanilla bean. Through research, we’ve been able to derive four primary flavor compounds in the vanilla bean: vanillin, 4-hydroxybenzaldehyde, vanillic acid and 4-hydroxybenzoic acid (2).

It’s important to note that these 4 flavor compounds do not completely account for the complexity of the vanilla … Read the rest

The post A Brief Explanation of the Coveted Vanilla Bean appeared first on Just Cooking.



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