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Vanilla Fast Facts
Madagascar and Indonesia grow the majority of the world's
vanilla crop.
The United States is the world's largest consumer of
vanilla. Europe is number two, led by France.
The dairy industry uses a large percentage of the world's
vanilla in ice creams, yogurt (fresh and frozen), and
other flavored dairy products
Why is vanilla so expensive? Simple -- vanilla is the
world's most labor-intensive agricultural crop. It takes
up to three years after the vines are planted before the
first flowers appear. The fruits must then stay on the
vines for nine months in order to completely develop.
When vanilla beans are harvested, they don’t have any
flavor or fragrance. They develop these characteristics
during the curing process.
When vanilla beans are harvested, they’re treated with
either hot water or heat, then placed in the sun every day
for several weeks or even months. The beans are then
sorted by size and quality and stored for one or two
months before they reach full flavor and fragrance. |
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Vanilla -- A Specialty of the House
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Types of Vanilla Beans
Vanilla Flavoring: A Brief Overview
Varieties of Pure Vanilla Extracts
Forms of Vanilla
Vanilla
Flavoring -- A Brief Overview
Vanilla extract has been commercially available for a little
more than 100 years. Along with extracts, there are additional
vanilla products to choose from including natural vanilla
flavor, imitation vanilla, vanilla blend, double-fold vanilla,
triple-fold vanilla and vanilla powder.
Pure vanilla gives us one of the most complex tastes in the
world with more than 250 organic components creating its unique
flavor and aroma.
Pure Vanilla Extract
There are about 150 varieties of vanilla, though only two are
used commercially -- Bourbon and Tahitian. Vanilla extract is
made by percolating or macerating chopped vanilla beans with
ethyl alcohol and water. The process is kept as cool as possible
to keep flavor loss to a minimum. Vanilla extracts continue to
develop body and depth for about two years, at which time they
stabilize.
Premium extracts may be more expensive, but the flavor is
significantly better because they are made from the finest
ingredients, contain few if any additives and are naturally
aged.
The Federal Food and Drug Administration has specific
regulations in the United States regarding commercial extract
manufacturing. The FDA requires a minimum of 13.35 ounces of
vanilla beans in each a gallon, with a minimum of 35% alcohol to
65% water mixture. |
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