Culinary Notes :
Vanilla bean extract is used in the following ways:
- One tablespoon of Extract is equal to one whole vanilla bean
- Use one teaspoon of Extract to enhance the flavour of your dishes, both sweet and savoury
- The Extract is a simpler way of getting a true and natural vanilla flavour
- Pure Vanilla Extract should be stored in a cool, dark place like your pantry or cupboard. This will keep it protected from excessive heat, light or sun which causes the vanilla to break down and lose it potency. You should also be sure not to store it above the stove or oven. And finally Extracts and vanilla beans should not be refrigerated.
- Besides the major differences in flavor the biggest difference between pure vanilla extract and imitation or “fake” vanilla involves the amount of alcohol used in production. In order for a vanilla extract to be called pure, FDA guidelines require that the solution contains a minimum 35% of alcohol and 100g of vanilla beans per litre.
Vanilla contains essentials oils, vitamins, and minerals. It contains small amounts of B-complex, niacin, pantothenic acid, thiamin, riboflavin and vitamin B-6. These vitamins help the nervous system function and regulating body metabolism. Also, it contains calcium, magnesium, potassium, manganese, iron and zinc.
Recipe/ product links:
Country of origin:
Papau New Guinea, Central America, Indonesia, Mexico, Tahiti, and West Indies
Other names: Vanilla Bean, Vanilla Pod, Vanilla Extract, Vanilla planifolia, Fructus Vanillae, Vanille (French & German), Vaniglia (Italian), Vainilla(Spanish)