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Looking closely and judging by the physical appearance, people might immediately compare vanilla beans to beans. These things may look like it but are really vanilla orchid pods. The hand-pollination technique, as initiated by the French, has started the cultivation of vanilla orchids on Bourbon Island – a place now known as Reunion Island. Bourbon vanilla is also the other name of Madagascar vanilla.

Vanilla orchids are much dependent on the warm, moist climate of the tropics. This is the reason why Madagascar became a good, if not best, candidate for vanilla bean production. The plantations of vanilla found at the island’s northern part contribute much to its income.

Of the worldwide production of vanilla beans, three-fourth of it comes from the Madagascar vanilla plantations. The pods, due to the hand-pollination technique and curing it directly under the sun, exudes that distinct and delicious aroma that only vanilla can entice you with. Because the process of planting and harvesting the vanilla beans take about six years, the people in the island of Madagascar are all too dedicated in the whole process of cultivating these vanilla beans.

Whether gourmet or homefront, Madagascar vanilla has gained high praises in the cooking industry. When aficionados of vanilla pick out the beans, the freshly cured vanilla beans are chosen most since it gives off more intense flavor. The attention of these vanilla aficionados and of the whole world is turned to Madagascar vanilla due to its buttery, smooth and mellow flavor.

If compared to its bottled counterparts, the Madagascar vanilla would come off as too pricey. Yet given the fact that its pod produces more aroma to the dishes, this can be easily shrugged off. One popular way of using the vanilla bean is by soaking the pod in the liquid part of the dish – a way also known as steeping.

For this concoction, the beans are steeped in either milk or cream before you proceed to making crme brle or ice cream. You can also steep the bean into alcoholic beverages to make the drinks more flavorful.

However, when you are using a dish based on either milk or cream, make sure to bring the liquid nearly to a boil. Place the bean pod then into the liquid then remove the pot from the heat. Make sure to keep the pot covered so that the flavor would be more absorbed by the liquid.

The length of a vanilla bean is roughly five to seven inches on average. The seeds will be about half a teaspoon. You might have noticed the dark specks on dishes with vanilla. These will be the seeds from the bean pod which are acquired by splitting the bean in half and scrapping off the tiny seeds.

Dry ingredients can also be flavored using the whole pod. By placing the pod in a cupful of sugar, you induce that delicate flavor right into the sugar. You can then use the sugar to flavor your coffee, your tea, or anything you plan to bake.

The cream of the crop is no other than Madagascar vanilla and both gourmet chefs and vanilla aficionados can attest to this. There certainly no substitute for Madagascar vanilla.

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