![]() Vanilla is the second-most expensive spice (as measured in terms of average price by unit of weight) after saffron because growing the vanilla seed pods is labor-intensive. Madagascar's and Indonesia's cultivations produce two-thirds of the world's supply of vanilla. planifolia species, more commonly known as Bourbon vanilla (after the former name of Réunion, Île Bourbon) or Madagascar vanilla, which is produced in Madagascar and neighboring islands in the southwestern Indian Ocean, and in Indonesia. The majority of the world's vanilla is the V. pompona, found in the West Indies, Central America, and South America. tahitensis, grown in the South Pacific and V. fragrans), grown on Madagascar, Réunion, and other tropical areas along the Indian Ocean V. Three major species of vanilla currently are grown globally, all of which derive from a species originally found in Mesoamerica, including parts of modern-day Mexico. By the end of the 20th century, Albius was considered the true discoverer. Noted French botanist and plant collector Jean Michel Claude Richard falsely claimed to have discovered the technique three or four years earlier. Hand-pollination allowed global cultivation of the plant. In 1841, Edmond Albius, a 12-year-old slave who lived on the French island of Réunion in the Indian Ocean, discovered that the plant could be hand-pollinated. The method proved financially unworkable and was not deployed commercially. ![]() In 1837, Belgian botanist Charles François Antoine Morren discovered this fact and pioneered a method of artificially pollinating the plant. Pollination is required to make the plants produce the fruit from which the vanilla spice is obtained. Vanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from pods of the species, flat-leaved vanilla ( V. planifolia). Next time you visit historic Downtown Gresham, stop by Frenzi Frozen Yogurt and treat yourself! Visit our menu to see our seasonal offerings and plan your next visit. Add a touch of hazelnut or caramel and you will have a gourmet dessert ready to eat. Vanilla is also the best flavor to pair with our fresh fruit toppings. If you want some froyo that tastes even better than homemade, come on down to Frenzi. Country Vanilla is usually the flavor profile all vanilla recipes strive to.Ĭountry Vanilla is usually regularly available as one of our current flavors. Due to the creamier flavor, it has a more rustic homemade taste to it. You can usually see the dotted specks of vanilla bean.Ĭountry Vanilla is even creamier than French Vanilla. It can be any vanilla flavor with the addition of chunks of vanilla bean. French vanilla is considered smoother and creamier. ![]() The custard quality brings on changes in texture too. This is not always true, many classic vanilla recipes include eggs now, but not as much as our next vanilla flavor.įrench Vanilla is supposed to have more eggs and an overall more custard-like flavor. Let’s break down what these different vanillas are all about.Ĭlassic Vanilla is generally made without eggs. Now we have Classic Vanilla, French Vanilla, Vanilla Bean, and Frenzi’s flavor of the week-Country Vanilla. Vanilla used to be a way to describe something unordinary. ![]()
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