Vanilla pods are the fermented, about 20 cm long pods of vanilla planifolia that is most often used in desserts and sweets. Vanilla originated in Mexico and Guatemala and belongs to the family of orchid plants (Orchidaceae).
Shortly before ripeness, the vanilla pods are harvested and fermented (enzymatically by exposure to moisture and heat), so that they create their brown color and the typical sweet vanilla flavor.
The characteristic vanilla aroma is attributed to the vanillin. Of the total of about 170 isolated volatile compounds, the flavor of vanilla is also due to ionones and p-Hydroxy-benzyl-methyl-ether. Therefore, the taste of real vanilla differs markedly from artificially produced vanillin.
Nutrients of vanilla pods
|Nutrients of vanilla pods per 100 mg|
See also nutrients of vanilla extract
Vanilla pods are used to flavor confectionery and bakery, fruits and dairy products such as pudding and ice cream.
Here you can find a list, which spices / herbs to use with a particular dish.
Books on Amazon
- Vanilla: Travels in Search of the Ice Cream Orchid
- Simply Vanilla: Recipes for Everyday Use
- Chocolate and Vanilla
- The Complete Spice Book: From Allspice to Vanilla