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.