Photo Credit: Nicole Franzen via Saveur |
The three most common types of vanilla extract are:
- Origin: Madagascar and Réunion (formally known as Île Bourbon, hence its name!)
- Appearance: Long and skinny with a thick and oily skin
- Uses: Baked goods like cookies and cakes; flavored beverages
- Origin: Mexico (the birthplace of the vanilla bean!)
- Appearance: Similar to the Madagascar Bourbon bean, but a touch thicker and darker in color
- Uses: Cream based desserts: ice cream, custards, crème brulee, whipped/pastry cream, buttercreams, and icings
Tahitian: Aromatic, sweet, and fruity, with hints of
licorice. Tahitian vanilla is less subtle in flavor when compared to the other
varieties. Due to its unique aroma, this variety is also used
in savory dishes and perfumes.
- Origin: Tahiti
- Appearance: Flat and wide, but contain fewer beans and are shorter compared to other varieties
- Uses: Jams and chutneys; cream based desserts and sauces; seafood, game, and poultry dishes
But for an easier option, you can always just purchase it,
too. Some of my favorite vanilla producers include: Singing Dog Vanilla, Penzeys Spices, and HawaiianVanilla Co.
I am going to try this, I was at Oliver Roelingers spice shop and he had the most heavenly vanilla beans.
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