IngredientsBaking
Vanillevanilla
The fruit of an orchid, Vanilla planifolia. Picked green, then cured and dried until it is dark brown, soft and leathery.
The scent comes from vanillin, which only forms during that curing. In German cooking it goes into vanilla sauce, custard, ice cream and Christmas baking.
In Mexikoin Mexico
Vainilla, at the mercado. The country around Papantla in Veracruz is home ground for the plant, and the pods from there are first rate.
A good pod bends like leather instead of snapping. If it smells of nothing at the stall, leave it.
Verwendenhow to use it
Slit the pod lengthways and scrape the seeds out with the back of the knife. Seeds and pod go into the warm milk or cream to infuse.
Do not throw the used pod away: rinse it, dry it and bury it in sugar. That is where Vanillezucker comes from, and it is not sold here ready made.
Vorsichtcareful
Cheap bottled vainilla is often not vanilla at all but an extract carrying coumarin from tonka bean. As a food additive coumarin is restricted in many countries.
Buy the pod or a pure extract and read the label. If it lists only flavouring and colour, there is no vanilla in it.