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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
Types of Vanilla BeansMadagasgar Bourbon Vanilla
Beans
- Long and slender
- Very rich taste and smell
- Thick, oily skin
- Strong vanilla aroma
- Bourbon beans from Madagascar
and the Comoros are described as having a creamy, sweet taste
with vanillin overtones.
Mexican Vanilla Beans
- Similar to
Bourbon beans
- Major difference is a
mellower, smooth quality
- Spicy, somewhat woody
fragrance
Tahitian Vanilla Beans
- Shorter, plumper with a
higher oil and water content than Bourbon beans
- Thinner skin than Bourbon
beans
- Fruity, floral aroma
- Often described as
smelling like licorice, cherry, prunes or wine
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