As we approach the holiday season and the smell of baked goods fills our homes, it is a great time to start thinking about the freshness of all those baking spices and especially that highly important and highly regarded vanilla. Vanilla beans (an orchid pictured above) are native to the Americas and though very difficult to produce, have become one of the worlds most sought after flavors. Extracts tend to be the most common, and least costly, way to experience the floral sweetness that enhances so many desserts as well as many other dishes. While more expensive, finding a source that produces pure vanilla extracts using a cold extraction process, is going to be worth every penny when it comes to the flavor of your recipe results. With many options on the market, be sure to look for the word "pure" for the best flavor. This typically means that the extract was made with only vanilla beans and alcohol. A paste, whether thick or pourable, will give you the visual appeal of the small black flecks . Usually these have a little sweetener so I like to use paste in smoothies, fruit salads, and ice creams. Whether you use an extract, a paste, or the whole bean, the scent of vanilla is beloved worldwide.
Secrets of Vanilla
