Where is vanilla extracted from?

Answer 1

Vanilla is extracted from the beans contained in the seed pod of Vanilla Orchids.

Vanilla planifola, Vanilla tahensis, and Vanilla pompona are the three major variants and are grown around the world in Madagascar, Reunion, etc (Bourbon Islands), Tahiti & other South Pacific Islands, ans Central/South America, respectively.

Most recipes call for 2-3 split vanilla beans added to a cup of liquor (vodka, brandy or light rum are commonly used)

Answer 2

Vanillais a flavoringderived from orchids of the genus Vanilla, primarily from the Mexican species,

There are three main commercial preparations of natural vanilla:

• whole pod
• powder (ground pods, kept pure or blended with sugar, starch, or other ingredients)
• extract (in alcoholic or occasionally glycerol solution; both pure and imitation forms of vanilla contain at least 35% alcohol)

Vanilla flavoring in food may be achieved by adding vanilla extract or by cooking vanilla pods in the liquid preparation. A stronger aroma may be attained if the pods are split in two, exposing more of a pod's surface area to the liquid. In this case, the pods' seeds are mixed into the preparation. Natural vanilla gives a brown or yellow color to preparations, depending on the concentration. Good-quality vanilla has a strong aromatic flavor, but food with small amounts of low-quality vanilla or artificial vanilla-like flavorings are far more common, since true vanilla is much more expensive.

A major use of vanilla is in flavoring ice cream. The most common flavor of ice cream is vanilla, and thus most people consider it to be the "default" flavor. By analogy, the term "vanilla" is sometimes used as a synonym for "plain". Although vanilla is a prized flavoring agent on its own, it is also used to enhance the flavor of other substances, to which its own flavor is often complementary, such as chocolate, custard, caramel, coffee, cakes, and others.

The cosmetics industry uses vanilla to make perfume.

The food industry uses methyl and ethyl vanillin. Ethyl vanillin is more expensive, but has a stronger note. Cook's Illustrated ran several taste tests pitting vanilla against vanillin in baked goods and other applications, and, to the consternation of the magazine editors, tasters could not differentiate the flavor of vanillin from vanilla. however, for the case of vanilla ice cream, natural vanilla won out.A more recent and thorough test by the same group produced a more interesting variety of results; namely, high-quality artificial vanilla flavoring is best for cookies, while high-quality real vanilla is very slightly better for cakes and significantly better for unheated or lightly-heated foods.

Scientific Food Center - Facts
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Answer 3

You can purchase artificial vanilla extract from pretty much any grocery store - look in the baking goods aisle by the spices. If you are looking for natural vanilla extract, you can generally find it side-by-side with the artificial stuff, but the price will be several times higher.

Answer 4

vanilla bean

Answer 5

Vanilla beans.