Vanilla Powder (Bourbon) Bourbon

Description:
Vanilla originated in the New World and flavored cocoa drinks among the indigenous people of South America. The pods, or the fruits of an orchid species, were also commercially cultivated in the Indian Ocean from the 19th century. To produce the final product, the pods, which are initially still green, must be harvested, blanched in hot water for a short time, and then stored alternately in wooden crates and on racks to "sweat" until they acquire their characteristic appearance, odor, and consistency.

Bourbon vanilla comes from the islands of Reunion (formerly Bourbon) and Madagascar. It has a distinct and full vanilla aroma.

Vanilla plays a role above all in European cuisine. It enhances dessert classics such as Italian panna cotta, French crème brûlée, vanilla ice cream and countless pastry variations. It also goes well with compotes and fruit salads, and recently it has been used more and more often in savory dishes, mostly with fish and seafood.

Vanilla powder is the whole ground sticks and not the pure pulp as is often assumed. This does not matter for the taste, as the stick is just as aromatic as the pulp. In home use, the stick just can not be ground, because it has a tough consistency.

Usage:
Use vanilla powder in quantity to taste. It can be added before, during and after the preparation of the food.
To make vanilla sugar, the vanilla powder and sugar can be mixed in the ratio of 1:10.

Harmonizes with:
Chili, cardamom, cloves, allspice, pepper, saffron, cinnamon.

Known dishes:
Vanilla ice cream, vanilla pudding, panna cotta, crème brûlée.

Origin:
Madagascar