Food Blog - Best Food Blogs - Gourmet Food Blog
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

PRODUCT: Tahitian Vanilla

The United States is the largest consumer of vanilla beans, using around 1,200 tons per year. Most of them are made into vanilla extract.

Most of the real vanilla extract* used in the U.S. is Bourbon† vanilla, also called Madagascar vanilla.

As a Mother’s Day gift for someone who loves to make desserts, how about one of the world’s finest vanillas?

Everyone knows about Bourbon vanilla. It’s become standard in the U.S., available in bulk as well as quality brands.

It comes from Madagascar and although vanilla extract contains some alcohol, Bourbon vanilla has nothing to do with the alcohol Bourbon.

Rather, it’s named after the Bourbon rulers of France.
 
 
*An astonishing 97% of all vanilla products are synthetic, made of paper by-products! Artificial vanilla has been around since the late 19th century. But, tempting as it is to save money, there’s nothing like the real thing
 
†The term Bourbon applies to beans Madagascar and the neighboring Comoro, Réunion and Seychelles. There is no connection with the liquor produced in Kentucky in the United States. It is called Bourbon after the French House of Bourbon that ruled France from 1272 to 1830, ending with the French Revolution. The island now known as Réunion was named Île Bourbon in 1649 and renamed Réunion in 1793.

   

tahitian-vanilla-bottle-NielsenMassey-230

The most trusted name in vanilla. Nielsen-Massey sells beans and produces extract for Bourbon/Madagascar, Mexican and Tahitian vanillas. Photo courtesy Nielsen-Massey.

 

aust-tahiti-beans-230

Tahitian vanilla beans. Got beans? Make your
own vanilla extract
. Photo by Claire Freierman
| THE NIBBLE.

 

THE FLAVOR OF DIFFERENT VANILLA BEANS

Here are the differences from Nielsen-Massey, a family business that has been devoted to vanilla for three generations:

Bourbon Or Madagascar Vanilla

Character: sweet, creamy and mellow with velvety after-tones. The vanilla of choice with chocolate and cream.

Use in: anything requiring vanilla. It’s the benchmark.
 
Mexican Vanilla

Character: sweet and creamy with a deep, spicy character. Often selected by chefs for an added level of finesse to chili, barbecue sauce, tomato sauce, salsa and other spicy foods.

Use in: cakes, frozen desserts, ginger snaps and other spiced cookies, hot chocolate.
 
Tahitian Vanilla

Character: fruity, anise-like flavor with floral notes. Use in cold or quickly-heated dishes; Tahitian vanilla’s delicate flavors don’t hold up well under extensive heating like baking.

 

Use in: frozen and refrigerated desserts, fruit sauce, pastry creams, puddings and custards, shakes, smoothies.

 
MORE ABOUT VANILLA

Vanilla beans are also grown in Guatemala, Hawaii and the West Indies. Vanilla is a tropical plant, and can only grow 10 to 20 degrees north and south of the equator.

Here’s everything you need to know about vanilla, including types of vanilla products, how to buy vanilla and the best vanilla extracts and beans.

  




Comments are closed.



© Copyright 2005-2016 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.