Where does madagascar vanilla come from?
There are thousands of varieties of vanilla in the world. The most abundant is the podilla variety which is native to Mexico, Guatemala and El Salvador. Vanilla comes back to Central America where there are many small farmers growing vanilla pods. The farmers then hand-pick the beans, dry them, and process them before selling it as vanilla powder or extract to spice manufacturers. Madagascar is the second largest producer of natural vanilla after Indonesia. In fact, every year 70 percent of the world’s supply of vanilla comes from Madagascar — both cultivated and wild varieties! Madagascar is home to several species of orchid plants: angalakamatra (which means “the flower that smells like honey”), alata (which means “with wings”), microdasika (which means “small dewdrop”) and eudendron (which means “glorious tree”). These species have been pollinated by insects known as lepidoptera (moths and butterflies). When they pollinate these flowers, they release scent that attracts other insects called hymenoptera (wasps and ants). Some of those wasps move on to pollinate another plant while others return to their original nest to share information about potential foods with other wasps; that way every new generation is more educated than previous ones when it comes to finding new foods! That’s how we end up with a whole community dedicated just
How is vanilla made?
Vanilla is made by a process of fermentation. First, the beans are dried and then they are fermented in large barrels. The vanilla pods are soaked in water, changing the flavor and aroma of the bean before they go into the fermentation tank. Next, the vanilla is scraped from the inside of each pod and left to ferment for about six months. After that process, it’s ready to be bottled and sold. The vanilla beans can be used as-is or processed further by adding other flavors to it for different purposes. Additionally, some people also dry out their own vanilla beans which can be easier than buying them from stores because you're able to control how long you dry them out for!
The orchid plant
produces a flower with a vanilla scent The orchid plant produces a flower with a distinctive vanilla scent that attracts hymenoptera. One of these wasps will return to its original nest to share information about potential foods with other wasps which increases the likelihood of finding new food sources. In this way, every new generation is more educated than previous ones when it comes to finding new foods! Madagascar native vanilla is difficult to grow due to the tropical climate in which it is found. The flowers don't usually produce fruit and only produce small quantities of seeds because they have evolved over thousands of years to attract insects for pollination.
Vanilla beans and flowers
to vanilla production! Madagascar is the second largest producer of natural vanilla after Indonesia. In fact, every year 70 percent of the world’s supply of vanilla comes from Madagascar — both cultivated and wild varieties! Vanilla beans come from a type of orchid called angalakamatra (which means “the flower that smells like honey”) which is native to Madagascar. The flowers are pollinated by Hymenoptera wasps which flies in from other nests for food and shares information with them about potential foods with other Hymenoptera wasps. So every generation has more knowledge than the last when it comes to finding new foods! This is how we end up with a whole community dedicated just to vanilla production!
Here’s a fun fact! Did you know that vanilla extract is actually made from the orchid plant? Vanilla extract is made by soaking the pods in alcohol, then letting them soak for up to three months. This process removes the fragrant oils from the beans and concentrates it into a liquid form.
and extract Madagascar vanilla is mostly used for cooking and baking. It is popular in ice cream, cakes, biscuits and there are even vanilla-infused vodkas! Madagascar has four varieties of vanilla: Madagascan vanilla extract is made from alcoholic extractions of the beans, while a food grade vanilla powder is made from an alcohol extraction of the seeds. The density of vanilla powder and extract varies depending on the type and amount of specific ingredients added during production. This leads to different flavor profiles in both products. However, they are similar in color and scent. The major difference between the two products is that extract can be watered down to make a paste or used as an emulsion which makes it easier to use when making recipes. Vanilla powder typically would not be diluted like this because it contains more bean material than extract does which gives it its characteristic deep, rich aroma and taste.
Flavor notes of vanilla extract and powder
Vanilla extract and vanilla powder have different flavor notes. Vanilla extract has a sweet, floral fragrance, while vanilla powder has a slightly spicy flavor and warm aroma. Although both vanilla extracts and powders are listed as having vanilla as their primary flavor note, they also have other flavors that can be attributed to the natural ingredients used in the extraction process or the addition of extra ingredients like sugar or alcohol. The most common flavoring ingredient is alcohol which creates a warm, almost caramel-like aroma in both extract and powder.