![]() ![]() But generally, "Imitation Vanilla" contains artificial / synthetic components. There is no concrete definition for "Imitation Vanilla" because it is not regulated by the government. So, for example, a certain organic compound that helps provide a "sweet woody-like" flavor to the finished "Natural Vanilla Flavor", may actually derive from celery, not vanilla (and so on and so forth). As the name indicates, these "other natural flavor substances" come from all-natural sources, and do not specifically have to come from vanilla bean. "Natural Vanilla Flavor" is made using part real vanilla (that comes from real vanilla beans) plus "other natural flavor substances". These "other natural flavor substances" are organic-chemistry compounds that help "fill in" vanilla-like taste. ![]() (Both methods have different pros and cons.) "European Extraction Method of Vanilla Beans" - typically a grinding following by heat-controlled alcohol extraction."American Extraction Method of Vanilla Beans" - typically a maceration followed by cold-extraction. ![]() This method helps to allow the different aromatic components to transfer into the carrier -essentially a "tincture". Vanilla extract is traditionally an extraction made by the infusion of vanilla bean into alcohol. Pompona has a very different profile and is extremely rare -only Martinique and Guadeloupe islands have the proper climate to produce this vanilla species. *Pompona is not used in the food industry, it is used for the cosmetic and perfume industries. There are 3 different species of vanilla. How many different types of vanilla are there? V anilla beans are grown in: Madagascar, India, Indonesia, Papua New Guinea, Mexico, Comoro Islands, Uganda, Hawaii, Martinique, Guadeloupe, New Caledonia, and Tahiti. *(Scroll down to the section titled "Vanilla Manufacturing". *(Scroll down to the section titled " Vanilla Production ". It's so interesting!) But alas! In 1841, a slave discovered possibility of "hand-pollinating" the orchids using a bamboo-like needle tool, this method is still used to this day. The team tried to export the special Mexican bees to the French Islands, but the bees could not survive the long journey. It was later learned that a special bee -that only lives in Mexico -was required to pollinate the orchids. However, after careful planting, the orchids were sterile and did not produce vanilla beans. The vanilla plant originated from Mexico, and was transported in the 1800’s to the French Islands off the east coast of Africa, Reunion and Mauritius. Vanilla originates from an orchid and it grows like a vine. "Vanillin" must be at 1.6-2.0% to be considered a "Vanilla Extract", however during times of crisis, the standard is lowered to 1.0-1.2% vanillin. In the EU, "vanillin" content is regulated. Yes, the US standard of identity for "Vanilla Extract" states that it must contain a minimum of 35% alcohol. Vanilla bean is not meant to be consumed “as is” one needs to either scrape the seeds out, infuse it, or extract from it. "Vanilla bean" is the fruit of the vanilla plant.
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