Vanilla Origin

• Vanilla extract, the most popular form of vanilla, comes from the vanilla bean. The bean, or pod, grows on an orchid plant that is pollinated by the Melipona bee, native to Mexico, or by hand, which is why pure vanilla is fairly expensive. The intense flavor comes from the tiny seeds inside the bean. In the early 1500s Spanish explorer Hernán Cortés took the spice from Mexico to Europe, where it has been used as a flavoring, a perfume and an aphrodisiac ever since.

Vanilla Forms

• The three basic forms of natural vanilla are whole bean, extract and powder, with the strongest taste being the bean. Artificial vanilla extract is made from chemicals, not the vanilla bean, and is therefore much weaker and more medicinal in flavor.
  Vanilla powder is made by grinding the entire bean. Because the powder form maintains its flavor in high temperatures, this type of vanilla is good for baking.
  Vanilla extract is made by soaking the whole bean in alcohol (usually vodka) in an airtight glass container for up to eight weeks. It is stronger in flavor than the powder and is also popular for baking.
  Vanilla essence is a highly concentrated form of extract made by extracting oleoresin (a mixture of oil and resin) from the bean. It is even stronger than the extract.
  But the most potent flavor is the raw vanilla bean. When buying the bean, look for those that are 5 to 8 inches long, plump, shiny, dark brown and aromatic.

Using Dry Alternatives

• Raw vanilla beans are great for flavoring ice cream, custard, milk, cream sauces, syrups and other dishes. To use, slice the bean lengthwise, scrape the seeds out with a knife and then add the pod and seeds to your liquid and let steep. Remove the pod before adding dry ingredients to the liquid.
  Another dry alternative to vanilla extract is vanilla sugar, which is simply sugar flavored by vanilla beans. Add one vanilla bean per cup of sugar and leave in an airtight container for one week, shaking it every day to disperse the flavor. Vanilla sugar can be used for baking, sprinkled over fruit or as a flavored sweetener for coffee, tea or hot chocolate.
  Vanilla powder is a good dry alternative for flavoring hot liquids because it won’t evaporate as extracts do. Use it in place of extract in baked goods or hot drinks such as coffee and tea. One teaspoon of powder is equivalent to one tablespoon of extract.