Although we might call them vanilla beans, the “beans” we use to 
create vanilla flavouring for food are actually seed pods. These seed pods are the fruit of plants in the genus Vanilla which is within the family Orchidaceae; vanilla is just a very delicious form of orchid flower. The most widely grown and used variety in the world is Vanilla planifolia. The V. planifolia species originated in Central America and is now grown
throughout the region (primarily in Mexico) and Madagascar.
The plant is a vine and can grow up to 300 feet tall, but when commercially cultivated the vines are carefully contained and grown laterally to make them more accessible to workers both for ease of harvesting and hand pollination (a necessary step given the low natural pollination rate of the plant).
To obtain the strongest flavour cut open the “bean” and scrape out the seeds.
Of course there are thousands of recipes using vanilla, but being a chocoholic this is one which appealed to me.
Double Chocolate Pie
Ingredients
1 (9 inch) pie crust, baked
1 1/2 cups white sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
3/4 cup semisweet chocolate chips
2 (1 ounce) squares unsweetened chocolate, chopped
4 egg yolks, beaten
1 tablespoon vanilla extract
Directions
Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.
create vanilla flavouring for food are actually seed pods. These seed pods are the fruit of plants in the genus Vanilla which is within the family Orchidaceae; vanilla is just a very delicious form of orchid flower. The most widely grown and used variety in the world is Vanilla planifolia. The V. planifolia species originated in Central America and is now grown
throughout the region (primarily in Mexico) and Madagascar.The plant is a vine and can grow up to 300 feet tall, but when commercially cultivated the vines are carefully contained and grown laterally to make them more accessible to workers both for ease of harvesting and hand pollination (a necessary step given the low natural pollination rate of the plant).
To obtain the strongest flavour cut open the “bean” and scrape out the seeds.
Of course there are thousands of recipes using vanilla, but being a chocoholic this is one which appealed to me.
Double Chocolate Pie
CORWYNN DARKHOLME
"Rich and chocolaty, a truly sinful pie! Chocolate fans will love it! Garnish each slice with whipped topping."
1 (9 inch) pie crust, baked
1 1/2 cups white sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
3/4 cup semisweet chocolate chips
2 (1 ounce) squares unsweetened chocolate, chopped
4 egg yolks, beaten
1 tablespoon vanilla extract
Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.
Have a great day
Ooh, yum :) I love vanilla and I love chocolate. The last thing I used vanilla for was some peanut butter and chocolate chip cookies.
ReplyDeleteTasha
Tasha's Thinkings | Wittegen Press | FB3X (AC)
That sounds good Tasha. It is a wonderful flavour.
DeleteOddly enough I saw an advertisement for vanilla bean plants just last week. I'm still toying with the idea of buying one but I'm not sure how practical it would be after reading your post.
ReplyDeleteEspecially if you have to hand pollinate it Helen. If it grows to 300 ft. it would be a bit cumbersome too.
DeleteLove vanilla. I use a vanilla flavored syrup in my coffee every morning.
ReplyDeleteYou really do like it then Denise. I have nothing but coffee in my coffee.
DeleteI love vanilla! The extract smells sooooo good but tastes sooooo bad straight from the bottle!
ReplyDeleteLOL, I've ever tasted it straight from the bottle JoJo. I imagine it's very strong.
DeleteMy mom impressed on my years ago never to buy imitation vanilla but by the "real" thing. I don't use it a lot but always remember her words of wisdom shared a long time ago.
ReplyDeletebetty
Your mom was so right Betty. I tried some synthetic once, long ago, not nearly the same.
DeleteYou aren't kidding in that description and pic... SINFUL is the apt word :)
ReplyDeleteI feel like I gained 5 pounds just reading the recipe and staring back at the pic again!
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Sorry to make you gain weight Roshan LOL. Can't think of anything better than chocolate and vanilla.
DeleteI imagine it's hard to find a three hundred foot ladder...
ReplyDeleteTrust you to think of that Alex. How high is a fireman's ladder?
DeleteThe picture looks mouth watering :)
ReplyDeleteChocolate vanilla pie - what more could you want Jahnavi?
DeleteI love vanilla bean cheesecake with vanilla bean ice cream from The Cheesecake factory.
ReplyDeleteSounds delicious Stephen. Is that a restaurant? the name is familiar.
DeleteWow, vanilla is an orchid! You've taught me so much during this challenge, Jo. Thank you.
ReplyDeleteI'm learning alongside you Pinky.
DeleteVanilla is my favorite flavor! I did not know it was an orchid. Amazing! Double chocolate pie, yum!
ReplyDeleteNor did I Yolanda. Yum indeed.
DeleteI love vanilla. In my coffee, my candles, my lotion. MMMM
ReplyDeleteSusan Says
Great scent, great taste Susan.
DeleteHi Jo - my mother hated vanilla ... so we never had it as kids - and it wasn't until vanilla slices hit the shelves in the mid-sixties (when I became aware of them, and found out about mille feuille) ... I still enjoy vanilla occasionally - but have never used it in cooking ...
ReplyDeleteCheers Hilary
Surprising that she hated it Hilary, never come across anyone who didn't like it before. Mille Feuille, delicious.
DeleteI've used vanilla seeds before in the kitchen, and it does make a difference. The dish comes out more fragrant with actual vanilla seeds.
ReplyDeleteDoesn't it Cynthia? Beautiful results.
DeleteI am just imagining how it must smell when they are taking the seeds from the flower. Another recipe I have just taken down...yummy
ReplyDeleteThey really smell gorgeous Birgit.
DeleteFor our anniversary back on 040404, Tim got me vanilla pods. I'd never had one in real life before. Oh my good gosh, heaven. I still have one left. I keep smelling it. It's in a glass tube so I open it a wee bit to take another whiff.
ReplyDeleteHeaven.
Wonderful aren't they Ivy?
DeleteOh my good gosh, I'd never had one before. Love it. Now, we're looking for a better place to buy that doesn't cost as much so we can use them more often. And then, make our own vanilla extract.
DeleteHope you find a cheaper source Ivy although I have never come across one myself. Good idea to make your own extract too.
Delete