A little vanilla background...

Vanilla is the only edible fruit of the orchid family, the

Largest family of flowering plants in the world. It's a

Tropical orchid, and there are about 150 varieties of vanilla,

Though only two types - Bourbon and Tahitian -- are used

Commercially.

Vanilla grows within the 20-degree band either side of the

Equator and is native to the Americas. Vanilla planifolia

(also known as fragrans) grows on the Atlantic Gulf side of

Mexico from Tampico around to the northeast tip of South

America, and from Colima, Mexico to Ecuador on the Pacific

Side. It also grows throughout the Caribbean.

Vanilla first left Mexico in the early 1500s on ships bound

For Spain. It was originally believed only to have value as a

Perfume. It wasn't until Cortes arrived in 1519 that the

Spaniards learned it was also a flavor.

Vanilla is the world's most labor-intensive agricultural

Crop, which is why it's so expensive.

When the beans are harvested, they have neither flavor nor

Fragrance. They develop these distinctive properties during

The curing process.

Be warned that the "vanilla" sold in tourist markets around

Mexico is not vanilla, but in fact an extract of the tonka

Bean called coumarin.

* Madagascar Bourbon Pure Vanilla

The world’s finest and most consistent vanilla comes from

Madagascar. Madagascar Bourbon Pure Vanilla has a creamy,

Sweet, velvety flavor that is perfectly suited for a range

Of products from baked goods to ice creams, salad dressings

To barbeque sauces.

Madagascar Bourbon vanilla does not have anything to do with

The American whiskey of the same name, but is rather named

For the Bourbon Islands off the coast of Africa. Madagascar

Supplies more than 60 percent of the world’s vanilla.

* Tahitian Pure Vanilla

Tahitian vanilla beans are known for their aromatic, fruity,

Cherry, anisic-like flavor profile. Tahitian Pure Vanilla is

Especially tasty with fruit-based products such as fruited

Yogurt and sorbet.

Due to limited availability, Tahitian Vanilla may be difficult

To locate.

* Mexican Pure Vanilla

Vanilla is actually native to Mexico, and is known by its

Creamy, spicy flavor that has a special affinity for dishes

That contain chocolate, cinnamon and other warm spices.

Difference Between Vanilla Bean, Powder, and Extract

* Vanilla Powder

Contains no sugar or alcohol. It's designed for those who seek

A rich vanilla flavoring in dry form and without the alcohol

Found in vanilla extract.

In vanilla powder, the flavoring compounds of the vanilla bean

Are extracted and mixed with a dry base. They're especially

Useful in a dough or batter that is to be refrigerated as well

As in dry mixes for cakes, cookies beverages etc. As its

Flavor doesn't evaporates as readily as vanilla extract which

Makes it useful in baking.

To substitute for liquid vanilla extract, use an equal amount

Of vanilla powder.

* Vanilla Bean Paste

It's pure vanilla with natural vanilla bean seeds in a unique,

Convenient, paste form that adds a gourmet appearance to any

Recipe.

* Whole Vanilla Beans

Vanilla Beans should never be refrigerated because they may

Develop mold when chilled. They should be kept in an air-tight

Container at room temperature.

Vanilla beans should be wrapped well and stored at room

Temperature. Vanilla beans that have dried out and hardened

May be reconstituted in warm water, but much of the flavor

Will be lost.

Don't discard the used vanilla bean. Even beans that have been

Split and used in cooking may be reused once or twice, until

The flavor is gone. Wash and dry the bean if it is coated with

Other ingredients. Wrap it tightly and store at room

Temperature.

1/2 teaspoon of ground vanilla beans are equivalent of 1

Teaspoon of vanilla extract.

One inch of a vanilla bean is equivalent to 1  teaspoon

Extract.

1 vanilla bean equals about 3 teaspoons extract

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So now we've got the whole vanilla bean, powder, extract

Thing straightened out.