Easter Eggs au Naturel

Holidays are serious business at my house (and for the record, they were BEFORE the arrival of my son). Now I use the fact that I have a 3-year-old as my holiday-insanity-excuse. People that know and love me accept me for who I am; they are fully aware that when "Holiday Susie" arrives on the scene that craziness shall quickly follow. Fool? Maybe. All I know is that I happily cling to that bit of magic from my childhood...and you should, too.

Easter egg time is here. Yes, I know Easter isn't necessarily about eggs, but let's face it: making Easter eggs is fun. This year I decided my son and I would do something different. With all the fantastic herbs, teas and spices around me, I figured it'd be fantastic to make NATURALLY DYED Easter eggs - and WOW...SO. MUCH. FUN!!! Besides, is it just me or are those crummy Easter dye kits at the supermarket getting cheaper and cheaper? That's a different blog. I know. So, I thought I would share my Natural Easter Egg Wisdom with the world - it is less harmful all 'round and as it turns out, it ends up being a pretty fun time spent with the kidlets. Here's what we learned:

WHAT YOU'LL NEED:

White eggs (quelle surprise!)
Egg Cartons (for drying)
Alum Powder (found at the grocery store, probably near spices)
White vinegar
Dye materials (more on this below)
Stovetop
Saucepans
Measuring Spoons
Wooden spoon & slotted spoon
Vegetable oil
Optional: rubber bands, stickers, etc. (for making 'fancy-schmancy' eggs)

DIRECTIONS

STEP 1: Choose which colours you'd like to dye your eggs:

a. BLUE: Hibiscus Tea (ya, you'd think the eggs would turn red, but they don't!)
Red Cabbage
b. RED: Whole beets
c. TAN: Strong black tea
Cumin (Ground)
d. YELLOW: Turmeric
Chamomile Tea
e. PURPLE: Frozen Blueberries
f. GREEN: Spinach Leaves or Fresh Herbs
g. ORANGE: Chili Powder
Paprika

Step 2:

For each colour, fill a saucepan with at least 3 inches of water. Add in your vegetables, spices or teas. It’ll take a lot…around two cups, packed (for veg) - not as much for spices (we used 3 tbsps of spices/teas) - you'll have to play to get it to the colour you want.

Step 3:

Bring the water to a boil, and add 2 tsps. alum powder (this allows you to get deeper colours).

Step 4:

Boil for 30 minutes.

Step 5:

Remove the pan from heat and allow it to cool slightly. You don’t want to add the eggs to boiling water, because the shells will likely crack.

Step 6:

Return to heat, and stir in two tbsps. of white vinegar. Add the eggs and bring mixture back to a full boil. Reduce heat slightly, and cook for 10-12 minutes. Take the pan off the heat, and let the eggs cool in the dye.

Step 7:

Remove the eggs from the dye. If you’re satisfied with the color, then allow them to dry. For deeper, richer colors, strain the liquid, and allow the egg to continue to soak for up to eight hours. (Any longer, and the vinegar will start to disintegrate the shell.) If you plan to eat the eggs, put them into the refrigerator. We used the egg cartons as drying racks!

OPTIONAL STUFF:

• When the eggs are dry, you can use a cotton ball to rub a little vegetable oil over the eggs for added sheen - pretty!
• If you want a striped look, wrap your egg in rubber bands before dying - when they are dry remove the bands and voila!
• We got cute little Easter stickers from the dollar store and fancied up a few eggs
  

We really had a lot of fun making our Easter eggs. We are going to make a batch this week to keep in the fridge..and we can eat them without fear of turning flourescent green! There's something extra satisfying about using what Mother Earth gives us to make these...and somewhere in here was a lesson for my son. I'm sure of it. Happy Easter to all my tea and spice-adoring friends. May you be surrounded by friends, family...and naturally-dyed Easter eggs, of course!

Gimme Garam Masala

I think this might be my desert island spice (er, well...blend, actually). It's a tough choice for me because I love so MANY spices...but when daydreams take hold, I drift to thoughts of Garam Masala (yes, I'm well aware that makes me weird).

Sit down - I'm about to tell the tale of this lovely spice blend from India (I really have to visit there). Forgive me in advance, it's not just the taste of spices that enthrall me, but also their history - it's just so colourful. I figure people that continue to follow this blog share the same obsession, so it's all good! Again - my reward for diligent readers: a great recipe at the end! Susie's OWN recipe!

Let's get the easy stuff out of the way first, just what IS Garam Masala? Why, it's a spice blend - and a hypnotic one at that. Common in India and other South Asian cuisines, garam ("hot") masala ("mixture") is not a spicy-hot spice, but is indeed intense. The word "hot" in this instance refers to the blend's ability to 'heat' the body, thus raising one's metabolism. I'm pretty sure that every household in India boasts a different recipe for Garam Masala (just like their lovely chai). Experts could probably taste a blend and identify what region it comes from just by the ingredients. I'd like THAT job, please! Sigh, that was a nice little dream - but back to reality! Common ingredients used in the making of garam masala include (but are not restricted to): black and/or white peppercorns, cloves, long pepper (aka 'pippali'), black cumin, cumin seeds, cinnamon, black/brown/green cardamom, nutmeg, star anise and coriander seeds. You see?! You see why it's so delicious?!??

I recently learned that a rite of passage for Indian cooks is to become a 'masalchi' or master spice blender (um, sign me up for THAT, too). There's good reason for this: a single dish in India can call for as many as a dozen individual spices to create its unique flavour profile. In the words of Alannis Morissette: thank youuuuu, Indiaaaaa! I digress. So, the brave home chef can most certainly take up the challenge of making his or her own blend, but beware: it's a tedious (but beautiful) process. You begin with quality whole spices, you'd need a good quality mortar and pestle (I'd recommend granite), and you need to know how to toast spices to coax out their gorgeous flavours. If you're beginning, there are some fanastic ground blends at the ready for you (I'm addicted to the one I have here at my shop). The things to be careful for if buying a blend: buy from a reputable seller and buy in small quantity to maintain freshness. Store your garam masala blend in an airtight container away from light, heat and moisture.

So, what does one DO with garam masala, exactly? Let me pleeeeeeease demystify for you (because seriously - you have to use this blend, you do!). I pretty well think it pairs with EVERYTHING beautifully - it's great in tomato-based dishes to give Indian flare, it's lovely with chicken, lamb, snacks (think oven-roasted garam masala chickpeas) - I even make garam masala cookies (such an exotic, unique taste for a sweet dish). Anyway, to get the ball rolling, I'm giving you my SUPER DUPER easy recipe - this is made once a week at my house and even my 3-year-old son devours it. Happens to be healthy, too. Bonus! Enjoy, thanks for reading...and now you understand why I say, "GIMME GARAM MASALA!"

Susie's Chana Masala (Chickpea Curry)
This is a vegetarian dish...nice served over a bed of Basmati rice and topped with fresh cilantro. You may play with the quantities of spices used here, I always eyeball it...

Ingredients
1-2 tablespoons oil (any oil with high smoke point will do fine)
2 onions, diced
2 garlic cloves, crushed
1 tbsp. Charmed Spices Cumin Seed
1 tbsp. Charmed Spices Garam Masala
2 (19 oz.) cans of chickpeas (drained and rinsed)
3/4 cup plain yogurt (can be low-fat, but not no-fat)
1/2 cup tomato sauce
1 tbsp. tomato paste
Cilantro, chopped (for garnish)

Method
1. Heat oil over medium heat in a large pan;
2. Add in chopped onions and garlic. Saute until onion is translucent.
3. Add in both your cumin seed and garam masala. Stir well and continue to cook for 1-2 minutes. You will notice a lovely fragrance at this point!
4. Add in your remaining ingredients (minus the cilantro) and stir really well. Reduce heat a beat and allow everthing to heat through.
5. Serve over basmati rice and top with chopped fresh cilantro.

SO EASY, SO DELICIOUS. And that's all I have to say about garam masala (for now!). Thanks for reading!

Oolong "Slimming" Tea: Fact or Fiction?

Once upon a time there lived an old tea farmer. Every day, he'd go to his fields to pick tea where he'd place his leaves to dry. One day, the farmer was going about his usual routine when he got frightened by the appearance of a black snake - he ran away, leaving his leaves in the sun. Several days later, the tea farmer cautiously returned and found that the leaves had been oxidized by the sun and gave a delightful brew.

Oolong (meaning "black dragon" or "black snake") is the source of many legends. It is more likely that the name came about due to the fact that as the tea steeps and the leaves unfold, they resemble the long, winding body of a dragon. Oolong is the subject of much discussion, but I know one thing for SURE - it's a treasure to behold.

Native to the Fujian province of China, oolong tea is partially oxidized and therefore falls somewhere between a green and a black tea. Superior oolongs are also produced in Taiwan (formerly known as Formosa) - it is often referred to as the 'champagne of teas'. Originally produced in the Ming Dynasty (1368-1644), the tea has been a favourite with tea lovers for centuries due to its floral aroma and long lasting aftertaste. The oolongs I like best have a really nice orchid undernote and are of high enough quality that I may get multiple steeps (bonus!).

Then there's milk oolong. Sigh. Milk oolong. I don't like to share my milk oolong...it's THAT good. You know how ice wine is produced...how it needs very specific weather conditions? Well, milk oolong follows suit. It can only be produced at a specific time of year when the temperature shifts in juuuuust the right way...it is a rare occurrence. The result is an otherwordly experience: sweet, creamy, delicate...pure bliss. Because of its rarity, milk oolong is (or SHOULD be) expensive. It's not a hoax, folks....it really is so dependent on the temperature shift that some years, there's no yield. This drives price up. If you are getting what seems to be a 'deal' on milk oolong, all I can say is BUYER BEWARE.

While I'm on this 'buyer beware' subject, I should mention something the REALLY bugs me about some purveyors of tea. If you see oolong being touted as weight loss tea, or 'slimming' tea and along with it comes a crazy price tag...again I say, BUYER BEWARE. People come in ALL the time saying they've heard about the miracle benefits of "WU YI TEA" (which, by the way, is the EXACT same thing as OOLONG - they are synonymous). Please, don't buy into this propaganda. Let me separate fact from fiction so that you may make an informed choice:

1. WuYi tea is the SAME as oolong (don't let people tell you otherwise) - Oolong is grown in the WUYI mountains - SAME THING. Don't pay a higher price tag on "WUYI" tea, ok?

2. It is unfair to sell oolong tea under the guise of "SLIMMING" tea. Here's the skinny on oolong: yes, it boosts metabolism and yes, it can help to block fat absorption somewhat...HOWEVER....you would need to drink a BOATLOAD of it to make a true difference. Seriously.

3. Make oolong a part of your daily HEALTHY living habits and it will support you in your healthy lifestyle - this much is true. But don't eat a large pizza alongside a cuppa oolong and expect miracles. It is not my intent to offend anyone, it IS my intent to inform you so that you are not taken advantage of.

4. Oolong is indeed a healthful drink: it is antioxidant rich, it can help lower cholesterol and risk of stroke, and these are just a few of the benefits.

5. Quality oolongs are always from China and Taiwan. And they're divine. 'Nuf said.

Phew. Ok, I went a little crazy there for a minute, but it seems almost every day someone comes in to buy oolong for weight loss - and I don't want people to feel disappointed. What people should be drinking oolong for is its delicate nuances and lovely aroma. Hmmm....off I go to dig up some of my coveted milk oolong (no one is home and therefore no one can see where I hide my stash - seriously, I really do hide it). I shall raise a cup to this old tea farmer AND that black snake that scared him off - without him, there may be no oolong! See, I knew snakes had a purpose. ;) Until next time....

Laspang Souchong Tea: I'm Wholeheartedly Addicted!

Upon first whiff of my beloved Lapsang (yes, we're on a first name basis), your olfactory receptors will spin into overdrive. It's a given. What IS that smell? Campfire?! Smoke?! Oh, yes, yes and YES! And how I love it!

Lapsang Souchong (literally meaning 'small plant from Lapu Mountain') is a black tea that originally hailed from the Fujian province of China. Figures - so many great teas are from here. Anyway, what makes this tea SO stellar is that the leaves are smoke-dried over pinewood fires. The result? A deep, rich, smoky tea unlike anything else on this planet. And WOW. While the taste is most certainly bold, Lapsang proper still has a divine balance between the smokiness and tea flavour. My Lapsang has a loyal following, and yet (to my utter dismay) there are 'haters' out there. I get it. It's definitely an acquired taste (often, it is said, cigar and scotch lovers like this tea). Now, THAT said, if you don't want to drink it, fine. But I promise you one thing: I'll get you eating it. Pause. Wait for it... YES! I SAID EATING IT! And here's where it gets fun...

So, today, the first day of spring in Southwestern Ontario finds me [happily] sweating. The sun is beating down, my chives are rearing their lovely green heads and BBQs are being lit up at a frenetic pace. I love to cook and my mind drifts to barbecue (not that it takes much to do that). Here's the thing: Lapsang is an INCREDIBLE ingredient with which to cook. Using tea in a culinary manner is so fun. The inherent smokiness and depth of Lapsang Souchong is a natural companion to the typically robust fare cooked up on a barbie. I will attach an easy recipe at the bottom here for you folks to try out for yourselves. I'll having you singing Laspang praises in NO time! A few things I've created using Lapsang Souchong include:

• Lapsang Caramels with Smoked Sea Salt (HEAVENLYYYYYY)
• Smoky Lapsang & Cheddar Scones (a trade secret, but they are available at the shop from time to time) - WOW....cheese and Lapsang should get married!
• Popcorn - yup, I've doused my popcorn with Lapsang and sea salt (and cheese)
• I've infused soups (like a nice summer gazpacho or a tomato cream soup) - totally different taste
• Lapsang-Infused Pulled Pork....siiiiigh.....doesn't get dreamier than that

Please don't tell me I'm the only one drooling here?! As promised, I'm giving you a super easy recipe to try your hand at cooking with Lapsang. All you need is a mortar/pestle (or a coffee bean grinder) and you're off to the races. For those who love salmon fillets cooked atop cedar planks, you'll LOVE this recipe:

All Things Tea Easy Lapsang Salmon (serves 4)

This can be prepared in the oven or on the BBQ.

Ingredients

2 Tbsp. All Things Tea Lapsang Souchong Superior

1 tsp. Charmed Spices Natural Pacific Sea Salt

Pinch of sugar

Method

Pulverize all ingredients in a mortar & pestle or in a coffee bean grinder. Rub atop salmon fillets and broil in oven or BBQ. YUM!

May these beginning days of spring fill you with Laspang dreams. :)

Not All Salts Are Created Equally

Salt has a bad rap. Sure, you eat tons of it and you encourage disease...but that's kind of the deal with most things, right? Moderation and all that. I'm here to stand up for salt (I always did like to cheer for the underdog). Probably the world's most utilized spice, salt's ability to preserve literally was a foundation of civilization. Because we were able to preserve foods with salt, humans were able to travel much further distances. Salt used to be hard to come by and was a very valuable trade commodity- people were even paid in salt. Today, we know it is very accessible.

For a very long time, many people were iodine deficient. This caused mental disabilities, as well as thyroid problems. To prevent such issues, iodone-containing salts were mixed with table salts resulting in today's basic iodized table salt (thus eradicating a lot of unnecessary disease). I don't know...I'm pretty sure that we get enough iodine in our diets now with access to such globally diverse ingredients...but maybe I am being a little ignorant - maybe some part of the world simply do not.

There are basically two sources of salt: the sea or rock (which occurs in beds of sedimentary evaporite minerals that result from the drying up of lakes and seas). Rock salts are found all over the world, and in fact, Salzburg (Austria) was named the "city of salt" for its extensive mines.

I guess I'm something of a salt snob. I'm allowed though - my shelves are lined with the most interesting and fabulous sea salts and finishing salts a person could find....so my curiousity was naturally piqued. My quest for knowledge of all things salt have me convinced of one thing: sea salts are the way to go. When your good ol' doc says to shy away from salt, what he likely doesn't mention is that there is a HUGE difference between your highly refined table salt and natural sea salt:

Sea Salt (in moderation):

• Is naturally sun dried (not processed like table salt) - this maintains mineral content
• Has a much stronger flavour than table salt - you need to use MUCH less
  
• Provides sodium (necessary for life!)
• Helps with proper functioning of adrenals and other biological processes
• Helps with muscle contraction and expansion
• Contains chloride (helps produce acid to digest protein)
• Even babies are in special need of salt - helps brain development

At home, we use a vast variety of sea salts...it all depends on what we're using it for. In my salt grinder, you'll most often find a Himalayan Pink Sea Salt. This salt is (as its name suggests) a beautiful hue of pink. Himalayan salt is harvested from the heart of the Himalayan mountains. It has formed over the last 250 million years (and I thought I was old). The result? An amazingly pure salt untouched by pollutants and toxins. Flavour-wise, it adds a much richer flavour to your food. For finishing soups or even on a broiled salmon fillet, I am addicted to Yakima Sea Salt which has been smoked in applewood. Boy, with BBQ season approaching, I can only imagine this deeply rich and smoky salt on a good steak. Droolfest 2012! Oh salt, salt, salt! Oh - also - if you have the chance to try Sel Gris Sea Salt - do so by all means! Known for its beautiful grey colour, high mineral content and low sodium content, sel gris is a superstar. It his a high moisture content and really, is one of the healthiest of all sea salts. If you want to venture into the world of salt like I have, there are a few necessities: a salt cellar (keep your salts at your table with a small spoon) - you can control the amount you use and it's nice to have a variety available at the supper table. A salt grinder is my new best friend - I just find using a coarse grain of salt delivers more flavour (and I don't need to use a lot). Phew. My fingers are tired. I could seriously go on and on about salt. This is the tip of the salt mine, so to speak. So, as we come into warmer months, I encourage you to explore the vast world of sea salts. You won't be sorry. Top that summer gazpacho with a smoked sea salt (ooh, I can taste that now). Top your vichysoisse with a black Hiwa Kai Sea Salt for visual impact. Grind Himalayan pink over an avocado and grapefruit salad. Ok, ok....enough...I know! The point is - experiment...and have a ton of fun!

An Ode to the Irish (Tea)

Top o' the mornin' to ya! Erin go bragh! Cupan Tae! What? What was that last one? Why, it's Gaelic for 'cup of tea', naturally. In the not too distant future, we shall all be celebrating the day St. Patrick drove the snakes from Ireland (ok, and he apparently brought Christianity to the Irish. And he wasn't Irish himself...but, that's a totally different blog). On March 17th, some may find themselves bedazzled with sparkling shamrock headbands while sucking back green beer...but not this gal! My bevvie of choice? Irish Breakfast tea!

So, the Irish really dig their tea. And it had better be strong. For the Brits reading this blog, I hate to tell you this, but the Irish are actually, per capita, the biggest tea drinkers on the whole, entire planet! Tea was first brought to the Emerald Isle in 1835 and it became popular with the wealthy. In the mid 1800s it spread to rural folk and all of Ireland was hooked. Small grocers in the villages were opened and they began to exchange butter and eggs for tea and sugar! Fair trade, I'd say! So, like I was saying - the Irish really like their tea strong...and most like it with milk (and some with a LOT of milk). Irish Breakfast tea (which is a big seller in North America too) is most commonly a blend of Assam and Ceylon teas. It is rich without being too astringent. The Irish probably get a chuckle out of the name 'breakfast tea' because I'm fairly certain they drink it morning, noon AND night! Among all the breakfast teas I have come across, Irish Breakfast holds its own, and while I'm supposed to be a tea 'purist', I DO like it with milk. So there! Now, it wouldn't be right to blog about the lovely people of Ireland, their tea and NOT mention the sweets that are most certainly had at any proper teatime gathering. As a 'Happy St. Patrick's Day" wish from me to you, please enjoy the following recipes for Irish Tea Cake and Irish Tea (what the heck, there's Irish Coffee - why not Irish Tea - makes MORE sense now that we know what we know, right?!) CUPAN TAE! May the wind always be at your back, and may there always be (Irish) tea at your table.

IRISH TEA CAKE
Ingredients
1/2 cup butter, softened
1 cup white sugar
2 eggs
1.5 tsps pure vanilla extract
1 3/4 cups all purpose flour
2 tsps baking powder
1/2 tsp salt
1/2 cup milk
1/4 cup confectioners' sugar (for dusting)

Method

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
2. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.

IRISH TEA
Ingredients

1 tbsp. All Things Tea Fine Irish Breakfast Tea, 1 oz. whisky, 1 oz. milk or cream, 1 tsp. sugar

Method

Brew tea in boiling water for 3-5 minutes, then strain out tea. Add whiskey and other ingredients, then serve.

Tea & Mommies To Be!

Hello mamas-in-the-making!

So. I had my son exactly 3.5 years ago. I remember the sweet anticipation of his arrival: decorating nurseries, onesie shopping and stocking my freezer with enough food to last us (and the entire province) for at LEAST a year. I also remember the bloating, cramping, crankiness ....and the nervousness of not feeling entirely confident about what I could or couldn't eat/drink.

Nervousness be gone! Let me debunk stuff around tea, because I know a lot of information is out there and I think I can help.

THE 'DO THIS' LIST:

• Act in accordance with your health care practitioners' suggestions
• Drink Ginger Root tea to your heart's content: it truly does help with the nausea, ladies. You can drink it hot or cold - just get it in there!
• Watch your caffeine intake (1 tea a day is ok, other than that stick to caffeine-free options)
• Drink Red Raspberry Leaf Tea (in your LAST trimester ONLY) - it helps to tone and prepare the uterus for childbirth. There's a misconception that it helps to bring on labour - not true.
  
• DRINK ROOIBOS - I'd like to sing its praises from the rooftops!! Tra la la laaa!

The Top 10 Reasons Rooibos is a Pregnant Woman's Best Friend

1. Rooibos is 100% caffeine free (never had it to start with, so didn't go through any processing to rid it of it)

2. Rooibos is low in tannins (which block iron absorption) - safe for mama!

3. Rooibos is a source of iron, calcium, magnesium, fluoride and antioxidants

4. Rooibos helps ease constipation (Cosmo might talk about pregnancy 'glow' - I'm keepin' it real here and saying ya, we deal with constipation!)

5. Rooibos eases headaches naturally

6. Rooibos calms the central nervous system and supports a good night's sleep

7. Applied topically, rooibos helps soothe itchy skin

8. Applied topically, rooibos helps ease diaper rash!!

9. Rooibos is 100% safe for infants/toddlers and has been shown to ease COLIC (and I have seen first hand success with customers in this area - and with my OWN son)

10. Rooibos TASTES great (faves at our shop: After Seven Choco Mint, Spiced Chocolate, Pearls of the Nile, Honeybush Raspberry, Bourbon St. Vanilla, and moooore!)

11. BONUS: When YOU drink rooibos as a nursing mum, you are increasing your breastmilk production as well as the nutrition of your milk! Yay, rooibos!

THE 'DON'T DO THIS' LIST:

• Do not consume sleepy type tea blends or anything else for that matter without reading the ingredients and fully understanding what they mean - there are a LOT of herbs that can be VERY bad for pregnant women (some can induce premature labour!). Here's a quick checklist of herbs to steer clear of: black or blue cohosh, valerian root, licorice root, yarrow, goldenseal (also shouldn't be used if nursing), comfrey. Note: Black Cohosh is often prescribed by midwives when someone is past her due date - it helps to stimulate the uterus.
  
• Be careful drinking chamomile (as unassuming as it is) - it is a member of the ragweed family and there can be the potentiality for allergies
• Don't consume more than 250g-300g of caffeine a day (about 2 cups of black tea)

See? Fear be gone! There are many delicious things you can enjoy that not only taste great, but are good for you and baby, too! Best wishes for a future of firsts: smiling, crawling, walking, talking back - ha! ;) Motherhood is a beautiful thing. Thanks for stopping by.

Oh Vanilla Beans, How I Love Thee

Welcome to my first official post! I'm new to the world of blogging, so go easy on me. My name is Susan - I sell tea & spices. I eat tea and spices (yup, I really do eat tea - more on that later). I steep MYSELF in tea and spices. I stain fabric and Easter eggs with tea and spices. I feed tea to my roses. As you follow along in my tea and spice adventures, you will soon learn I fancy myself something of a tea and spice alchemist.

This post is dedicated to the unassuming yet almighty vanilla bean. Expensive? Yup. With reason? Yup. Worth it? OHHHHHHHHHHHH AND HOWWWWW. First, let me say this: if you are a serious baker, the vanilla bean must be in your pantry. The expense is quickly forgotten when you realize that it elevates good baking to back-off-it's-mine status. And while I'm talking vanilla, I'd like to pick a bone with the person that brought to the world the notion that 'vanilla' is synonymous with 'boring'. Obviously THAT person hasn't been near a vanilla bean in his/her life! Shameful! So, without further ado, I introduce to you Sir Vanilla Bean (and forgive me in advance for the long post, but there is so much to tell you - and there is a FANTASTIC recipe at the end - a reward for reading! Ha!)

1. Vanilla: A Brief History
Well, thank goodness for the ancient Totonaco Indians of Mexico - they were the first keepers of the divine secrets of vanilla. When defeated by the Aztecs, the Totonaco were forced to relinquish their exotic fruit of the Tlilxochitl vine: vanilla pods. However, what goes around, comes around. The Aztecs were subsequently conquered by Spaniard Cortez and it is he that brought back these beautiful pods which were combined with cacao to make an elixir fit for the Gods. In fact, for 80 years, this beverage was strictly enjoyed by nobility. In 1602, the versalility of this exotic bean was at long last uncovered.

2. Cultivation
Today vanilla is grown in 4 major regions, each bringing a different flavour profile. Madagascar is the largest producer of vanilla in the world and probably one of the most sold variety of beans in North America. Often referred to as Bourbon vanilla, Madagascan vanilla beans are of great quality. Indonesia is the 2nd largest producer, and after that Mexico. Mexico, where the vanilla orchid originated, now produces only a small percentage of the harvest. Mexican vanilla is creamy and smooth. Lastly, there's Tahiti. Tahitian vanilla is from a different genus of vanilla orchid and is flowery/fruity in taste.

Vanilla is the second most expensive spice after saffron, and the reason is purely based on how labour-intensive it is to grow and harvest. So get this: vanilla is a vine and it'll grow as high as it can. It depends on its terroir for its flavour nuances. Every year, growers fold the highest part of the plant downward to bring the plant down to an appropriate level; this encourages flowering, too. Now, the distinct flavours are found in the fruit which results from the pollination of the flower. One flower produces one fruit. The vanilla flowers carry both male and female organs. However, to avoid self-pollination, a membrane separates those organs. And here's the kicker: the flowers can be naturally pollinated by only ONE SPECIFIC BEE (Melipone) found in Mexico. This is why Mexico had such a monoply on vanilla. Growers tried to bring this bee into other locales, but no such luck. Soooooo, the only way to produce fruits without bees is artificial pollination. Yup...hand-pollination. For every single flower. And flowers only last ONE day, so growers have to check their entire plantation every day for the flowers. Um, crazy. And now I get the price. Foodie gold, vanilla is.

3. Use and Storage
This is where it gets fun! Because seriously, where NOT to use vanilla: perfume, linen sachets, baking, vodka (yup, make your own extract), hot chocolate, cider, vanilla sugar, and the list marches on. A good healthy vanilla bean should look plump, and its skin should be dark and oily - this indicates freshness. To get the most out of your beans, store them in a closed container in a cool, dark place. Do NOT put your beans in the fridge/freezer and keep them away from kitchen cupboards that are close to your oven. They'll live happily for many months if these simple instructions are followed. So, to access the delectable seeds inside of the pods (these are the little flecks you see decorating vanilla bean ice cream) try as I do: split open the vanilla bean lengthwise with a small pairing knife. You can use the tip of a butter knife to scrape out all the goodies. Done. The pod? Do NOT get rid of it! It is sooooo valuable! You can pop it into a jar of sugar to make vanilla sugar. You can steep it in tea, cider or infuse milk/cream for baking. SO MANY THINGS. I love you, vanillaaaa!

4. RECIPE: All Things Tea White Chocolate-Almond Matcha Vanilla Bean Bark.
What a mouthful...and such a delightful mouthful it is! This does NOT stay around my house long, I can tell you that!

Ingredients
12 oz. premium white chocolate, broken into pieces (get the best quality you can find - worth it)
1 tbsp. vegetable shortening
1/2 cup toasted, chopped almonds, divided
seeds of one full Charmed Spices Bourbon vanilla bean (save pod for other use)
1 tsp. All Things Tea Matcha Izu (green tea powder)

Method
1. Line an 8"x8" with foil
2. Melt chocolate and shortening in a double boiler on stovetop - stir until smooth
3. Add in matcha green tea, vanilla bean seeds and 1/4 cup chopped almonds, stir well.
4. Pour into prepared pan and top with remaining 1/4 cup chopped almonds. Place in fridge until firm.5. Break into pieces and promptly devour.