Vanilla Planifolia Uganda
Latin name: Vanilla planifolia
Different types of names: Vanilla pods, whole, beans, etc.
Packaging type: Transparent sealed bag (not vacuum packed)
Country of origin: Uganda
Variety: Planifolia. This is the traditional and most widespread variety with a high vanillin content.
Quality: Gourmet - the most beautiful pods, full of grains
True vanilla (Vanilla planifolia) is the second most valuable spice after saffron. The vanilla plant is a liana-like orchid, grown for its fruits - pods. Vanilla is native to Mexico and Central America, where the natives called it tlilxochitl (black pod). This spice was imported to Europe in the 16th century and became very popular. It is now grown mainly in Madagascar, the islands of Réunion (formerly Bourbon), Mauritius, the Comoros, Indonesia, Tahiti, but also in Sri Lanka, the Bahamas and Africa (Uganda).
Aroma and taste: The most important substance in vanilla is vanillin, which gives the spice its pleasant aroma and sweet taste. Due to its high price, a substitute called ethyl vanillin was produced in the 20th century.
Pod length: approx. 14 - 18 cm
Pod weight: approx. 2.8 g - 6.2 g (depending on the length and fleshiness of the pod)
Width (fleshyness): approx. 8 - 10 mm
Vanillin content: approx. 2 - 3.2%
Moisture content: approx. 25 - 32%
Preparation: The most valuable part of the vanilla bean is the tiny black seeds. Cut the vanilla bean lengthwise and scrape out the seeds with the blunt side of a knife.
What about the pod that we removed the seeds from? We can still use such pods, for example, in mulled wine, boil them in pudding, hot milk, or put them in a glass with sugar. In about two weeks, you will have your own vanilla sugar.
You can also make your own vanilla extract by using about 3 pods (whole or de-seeded) and 100 ml of alcohol. Let it steep for about 6-30 weeks.
Storing vanilla: after unpacking, store in a closed container, ventilating it occasionally. Store vanilla at room temperature. Do not store in the refrigerator, as vanillin and aromatic oils will precipitate on the surface of the pod in the form of small crystals.
Positive effects:
- Vanilla is rich in vitamin B, which provides energy, supports the proper function of enzymes, and regulates metabolism.
- It also contains potassium, which regulates blood pressure and pulse.
- It is used for better digestion, reducing intestinal gas, and reducing fever.
Uses: For preparing sweet dishes, snacks, desserts, drinks, egg custards, chocolates, coffee. Vanilla is also an essential part of vanilla ice cream, which was first produced by the French. It is also used to flavor bitter herbal medicines, as an aphrodisiac or as an alternative to sugar.
Cultivation: Vanilla was cultivated in southern Mexico by the local Indians long before the arrival of the Spanish conquerors. The vanilla plant was allegedly brought to Europe by Hernán Cortés in 1520. The first vanilla orchid in Europe bloomed in 1806 in London, but the fruits never appeared. The orchid needs a special substrate with a certain fungus to germinate. The flower blooms for only less than 24 hours - during this time only the honey bee (genus Melipona) can pollinate it. This bee is found only in neotropical regions, such as Central America, Mexico, Yucatán, the Caribbean islands, Florida, etc. In 1841, a twelve-year-old boy from the island of Réunion figured out a way to pollinate the plant by hand, and this method marked the end of the Mexican monopoly.
The capsules grow to a length of 15-30 cm and mature on the plant for 8-9 months. To achieve the typical color and aroma, the capsules must be further processed. The first method is the dry, or Mexican, method. The capsules are alternately dried in the sun and sweated in the shade. First, they are exposed to the intense sun for several hours, after heating they are tightly wrapped and stored in a room overnight to "sweat". The wet method (fermentation) is used more in Madagascar and Reunion. There, the fruits are scalded with boiling water for 20-30 seconds and then dried. As the capsule with the seeds ripens and dries, it gradually crystallizes, the seeds shimmer as if covered in diamond dust and begin to emit a delicious, sweet aroma.
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