Vanilla (in English)
Tuotewiki
| Madagascan Vanilla | |
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| Vanilla plant together with jathropa-plant in a family plantation close to national park of Marojejy in North-Eastern Madagasgar, November 2007 |
Sisällysluettelo |
[muokkaa] Introduction
Vanilla is native to Mexico but today it is mainly produced in Madagacar. Madagascar accounts for half of the global production of vanilla. Mexico, once the leading producer of natural vanilla with an annual 500 tons, produced only 10 tons of vanilla in 2006. An estimated 95% of “vanilla” products actually contain artificial vanillin, produced from lignin[1]. Vanilla is one of the most valuable spices, a kilogram can cost up to 1 600 euros.[2]
[muokkaa] Uses
Vanilla pod can be used as such. A stronger aroma is attained if the pods are split in two, scratching the seeds used separately or mixed into the preparation. Seeds can be mixed e.g. with sugar. Vanilla can also be extracted. Natural vanilla gives a brown or yellow colour to preparations, depending on the concentration.
A major use of vanilla is in flavouring desserts, such as pastry and sauces, and drinks e.g. soft and alcohol drinks.
The cosmetics industry uses vanilla to make perfume and cosmetics. Medical industry uses vanilla as an ingredient in drugs e.g. for blood pressure, Parkinson's disease and skin inflammation.
[muokkaa] Preservation
Dried vanilla pod preserves well and contains its aroma if stored in air-thight container. In a moist vanilla pod is easily infected with mold.
[muokkaa] Production
Over half of the world's vanilla is produced in Madagascar. In Madagascar vanilla is cultivated in family plantations in the Eastern coast of the island. During the pollunation time farmer goes daily thorough the whole plantation and by hand pollutes the flowers open only for a day. Also the harvest is collected by hand. Thus vanilla is a very labour-intensive crop.
[muokkaa] Recipes
Luxurious vanilla sauce (4 portions)
- 3 dl cream milk
- 1 small vanilla pod
- 3 egg yolks
- 2 tbs sugar
- 2 dl whip cream
Preparation: Split the vanilla pod with a sharp knife and scratch the surface area. Put the pod into a cream mils and let it simmer in kettle. Leikkaa vaniljatanko veitsellä auki ja raaputa kuorta voimakkaasti. Lisää tanko kermamaitoon ja kiehauta kattilassa. Ota kattila liedeltä ja anna jäähtyä. Ota vaniljatanko pois. Vatkaa keltuaiset ja sokeri ja kaada seos kermamaidon joukkoon kattilaan. Kuumenna hiljalleen samalla vatkaten, kunnes kastike sakenee. Kastike ei saa kiehua, silloin se juoksettuu. Anna jäähtyä. Vatkaa kuohukerma vaahdoksi ja lisää se kastikkeeseen juuri ennen tarjoilua.
[muokkaa] See also
[muokkaa] References
- ↑ Rainforest Vanilla Conservation Association
- ↑ [1]
- ↑ Otavan suuri ruokakirja, Otava, 1999
- ↑ Durrell, Gerald: The Aye-aye and I, Touchstone, 1992
