Culinary file:

Vanilla is obtained from unripe pods of the tropical liana belonging to the family of orchids. This is only one of the orchids, the fruits of which the person eats.

Following fermentation and drying in the sun is converted into high-grade vanilla thin, soft, oily sticks brown dark, almost black in color, length 10-20 cm, covered with a touch of white crystals. If you stick a light color, fragile, open, cracked or, on the contrary, solid – it means poor quality spice. The best post production is considered Mexican vanilla, followed by cooking in the ranking are located bourbon and Ceylon.

Vanilla has a delicate, fresh, rich sweet flavor, but the bitter taste. Natural vanilla is still the spice not cheap, so the food industry it is used only for confectionery products, canned fruits, liqueurs and premium wines. In the home kitchen for cooking vanilla biscuits, fruit compotes, jellies, mousses, souffles, jam, pastry and creams for cakes and pastries, candy, hot chocolate, biscuits, ice cream, parfaits, puddings, cheese paste, cocktails and jellies.
Tropical spice used in a powder extract (alcoholic tincture), essences (for infusion with high alcohol content vanilla), as well as powdered sugar or sugar flavored vanilla pods. Typically, the extract is used in essence and culinary products that do not require excessive heating during cooking.

In baking vanilla is added before the heat treatment, in a dish of milk and fruit – immediately after cooking. Biscuits and cakes are impregnated with vanilla syrup before serving.
Vanilla blends well with saffron, cocoa beans and cinnamon.

Compatibility with the dishes:

Desserts, dishes of vegetables, drinks



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