The commercial name of vanilla, due to the rod like shape, comes from the Spanish word for scabbard, Vainilla. This plant belongs to the orchid family and it's a tropical vine. Vanilla needs humid tropikal climate, and it grows around the equator between sea level and 600 meters. The first flowers come 3 years after planting. Only 10% of the plants can pollinate naturally. Because of a hand pollination method found in 1840s now all flowers can turn into fruit. The fruit reaches it's characteristic taste and smell because of a complicated drying and fermentation process found by the Aztecs. all these applications and the need for artificial pollination outside of Mexico makes this one of the most expensive spices.
Like any other expensive natural product, synthetic side products of vanilla were developed, but no comparison to the delicate taste of the natural one.
If you like making desserts or cakes, please do not be lazy and work on my recipe.
ingredients
- 4 vanilla bean
- 1 cup vodka or food grade glycerine
preparation
- Use the dull side of the knife to scrape flatten the bean.Using a sharp knife, slit the vanilla bean all the way but the last 2 cm. If the length of the vanilla beans don’t fit into your jar, cut the vanilla beans in two. Place beans into the jar. Pour vodka on top, secure the lid. Shake vigorously for 30 seconds. Label with the prep date.
- Store vanilla at room temperature out of direct sunlight for 6-8 weeks. Shake once or twice per week for 15 seconds.
- As the sweet aroma of vanilla replaces the sharp smell of alcohol the extract is ready. The longer it macerates the better the extract gets.
- You can refill with a little vodka after use. Refresh the beans after 6 months.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
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