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     Many people assume that vanilla beans are beans in terms of physical form. In actuality, they are not really beans per se. vanilla beans are actually the pods of delicate vanilla orchids and due to the discovery of the hand-pollination technique, the cultivation of the vanilla orchid started on the Bourbon Island – now known as Runion Island – as initiated by the French. It is also for this reason that Madagascar vanilla is often known as Bourbon 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.

     Madagascar vanilla is extremely popular in the cooking industry – both in gourmet cooking and in the homefront. For the most part, vanilla aficionados go for the freshly cured beans because they give off more intense flavor. Boasting of smooth, buttery, and mellow flavor, these beans easily capture the attention of any vanilla aficionado worldwide.

     Compared to its counterparts, Madagascar vanilla is quite pricey. But then this is easily shrugged off since its pods produce more aromatic dishes than these counterparts. A popular way of making use of its bean pod is by steeping the pod in the liquid portion of the dish.

     For example, in making ice cream or crme brle, the beans are soaked into the milk or the cream before proceeding in making these. On alcoholic beverages, you can also soak or steep the vanilla bean on it for more flavor.

     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.

     On the average, a vanilla bean is roughly 5 to 7 inches long and comes with half a teaspoon’s worth of seeds. Notice those dark flecks in vanilla dishes? These are actually the seeds that you find inside the pod. To get these, just split the vanilla bean right down the middle then scrape off the small 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.

     Madagascar vanilla is, beyond any shadow of a doubt, the cream of the crop. Vanilla aficionados and gourmet chefs would agree that there is clearly no substitute for Madagascar vanilla at all.

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