Vanilla

Vanilla comes from a plant belonging to the orchid family called Vanilla planifolia. There are several varieties of vanilla beans among which are Mexican (Mexico), Bourbon (islands off the east coast of Africa), Tahiti (Tahiti and Society Islands), South American (Guadeloupe, Dominica, Martinique), Java (Java). Mexican and Bourbon beans are used to produce best vanilla extracts. Bourbons from Madagascar are the finest and account for over 75% of World production, Mexicans, 5%. Tahiti and other beans are combined with Mexican and Bourbon to make cheaper flavors and usually result in an ice cream being criticized for "lacks fine flavor". Same criticism will apply if flavors too highly fortified with vanillin are used.

From each blossom of the vine which is successfully fertilized comes a pod which reaches 6-10 inches in length, picked at 6-9 months. It requires 26-29oC day and night throughout the season, and frequent rains with dry season near end for development of flavor.

Pods are immersed in hot water to "kill them" (also increases enzyme activity), then fermented for 3-6 months by repeated wrapping in straw to "sweat" and then uncovered to sun dry. 5-6 kg green pods produce 1 kg. cured pods. Beans then aged 1-2 yrs. Enzymatic reactions produced many compounds - vanillin is the principal flavor compound. However, there is no free vanillin in the beans when they are harvested, it develops gradually during the curing period from glucosides, which break down during the fermentation and "sweating" of the beans. Extraction takes place as the beans are chopped (not ground) and placed in stainless steel percolator and cold alcohol (no heat involved) and water are pumped over and through the beans until all flavoring matter is extracted.