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VANILLA (Vanilla planifolia); is native to Central America and Mexica.
Mexica monopolized the profitable Vanilla trade for three centuries.
It is now produced mainly in the Malagasy Republic (Madagascar) and
neighboring islands of Reunion and Comores. Lesser amounts come from
Java, Tahiti, and Mexico. Long before Columbus discovered America,
the Aztecs enjoyed a drink call "Xoco-Latl" made from cocoa and
vanilla beans. This was discovered by Cortez, and Vanilla was taken
back to Spain from where its use soon spread to other parts of
Europe. Vanilla is the fruit of an orchid plant; each hand-pollinated
flower becomes a long slender pod or bean which is picked while still
green. It undergoes a curing and drying process during which aroma
and flavor are developed. Pure Vanilla Extract, a delicate, subtle
flavoring, is a complex mixture of natural ingredients, many of which
are unknown. Imitation vanilla extract is a mixture of color and
synthetic flavors, mainly vanillin. Pure vanilla has a pleasant
"bouquet" and a full, well-rounded flavor that is not present in an
imitation vanilla extract. For the protection of consumers, Federal
standards have now been issued to define the name Vanilla Extract and
provide that no imitation flavors may be used in making pure Vanilla
Extract. USES...Use Vanilla to flavor most sweet foods such as
eggnog, milk shakes, hot chocolate and other milk beverages; ice
cream; rice, bread and other puddings; cakes; cookies; dessert or
fruit sauces; custards; stewed fruits, fruit compotes; candies;
glazes; frostings; whipped cream; pies; coffee; tortes; meringue
shells; cheesecake; dessert souffles; sundae toppings; cream puff and
pastry fillings; muffins; coffee cakes and cream cheese filling for
fruit bread. SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES 1 - 2 tsp in
2 layer cake recipe or mix 1/4 - 1/2 tsp in 1 cup heavy cream,
whipped 1 - 1-1/2 tsp in 2 cups custard sauce 1 - 1-1/2 tsp in
frostings for 2 cake layers 2 - 3 tsp in cookie recipe making about 5
dozen 1/ - 1 tsp in candy recipe using 2 cups sugar 2 tsp in about 4
cups custard for making ice cream From: Earl Shelsby Date: 08-18-93

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