Heathen's Kitchen Witches Compendium


Wine Characteristics
Wine Glossary
Wine Pronunciation Guide
You can't make me Eat It!
Wine and Food Pairing
The Glossary Of Pork Terms
Sixty one Uses Of Baking Soda
Timetable for Roasting Fresh or Thawed
Using a Candy Thermometer
Vegetable Harvest and Storage
Vegetable Seasonings
Wine and Cheese Pairings
Soup Seasonings
Sour Cream
Staple Ingredients
Thawing Times for Whole Turkey
Thawing Times for Whole Turkey
Poultry Seasonings
Remaking Recipes
Roasting Timetable
Salad Seasonings
Seasonings for Sauces for Meats and Vegetables
Sizes of Dishes and Baking Pans
Ingredients and safe Substitutes 8 - Spices
Ingredients and safe Substitutes 9 - Vegetable Products
Hard times recipes and substitutes
Oven Temperature Conversion Chart
Pastry Seasonings
Pepper Heat Guide
Quick-Freezing Vegetables
Terms and Definitions Prepared to Answer the Most Commonly Asked Questions About Lamb
Ten Rules of Edible Flowers
Rules For A Good Quiche
Nutritional Content of Nuts
Ingredients and safe Substitutes 7- Miscellaneous Foods
Ingredients and Safe Substitutions
Ingredients and Safe Substitutions 2 Grains and flour
Ingredients and Safe Substitutions 3 Dairy Products
Ingredients and Safe Substitutions 4 Eggs
Ingredients and Safe Substitutions 5 Fish
Learn the Basics of Freezing Your Fruits and Vegetables
Metric Conversion Chart
Meat Seasonings
Ingredients and safe Substitutions 6 - Baking Products
How to Make Pickles and Relishes
Creating magic in your kitchen
How to Dry Fruits and Vegetables
How to Make Jams and Jellies
Mead Names from Around the World
Honey Names
Honey Names
Glossary of Basic Cuts of Steak
Gravy Problems and Solutions
Growing Herbs and Sprouts
Kitchen Witches Superstitions
Healthy Substitutions
Heirloom Measurements
Herbal Companions
High Altitude Baking
Kitchen Witch Creed
Medieval Cooking Glossary
Simple Herbal solutions
Household Cleansers
Liqueurs for Cooking
Juice of Love
Magickal Properties of Pies
Mead Styles and Ingredients
Food Rich in Antioxidants
Fruit Seasonings
Garlic Braid
Ginger Cakes
For food preparation
Food Quantities for 25, 50 and 100 Servings
Food Measurements and Yields
Food/Herbs for the Kitchen Witch
Food Additives and Preservatives
Flavored Vinegars
Equivalent Weights and Measures
Fish and Food seasonings
Egg Seasonings
Easy Chocolate Truffles
Dream Recipes
Dessert and Dessert Sauce Seasonings
Divination with Chopped Herbs
Cutting Terms
cooking Oils
Crockpot Conversion Chart
Cake Recipe Adjustment for High Altitudes
Magical Food
Beverage Seasonings
Water Canner Altitude Chart
Bottled Water Glossary
Baneful herbs
On the tea Kettle
Crimson's Essential Kitchen
The legume Family
An Introduction to Home Canning
Appetizer Seasonings
Alcohol Substitutions In Cooking
Apples of my Eye
Can Contents
Can Vegetables Using A Boiling-Water Canner
Candy-Making Temperatures
Cheese Characteristics and Uses
Cheese Seasonings
Chocolate Baking Tips
Cold Storage Life of Foods
Conversion Factors
Conversion Table for U.S. and Metric
Glossary of Spice Terms
13 Kitchen tips
Favorite Links
Contact Me
Egg Seasonings

Edited by Crimsonwolf


Aaaah...vanilla. Its aroma alone invokes thoughts of sumptuous sweets and warm, fuzzy memories of the family kitchen. Join us in the kitchen to learn all about the origins of vanilla, how to make your own vanilla extract, and try some unique recipes.

A Little History
Vanilla was discovered in
Mexico by the Spanish conquistadors, who dubbed it vainilla meaning "little sheath." They brought it to Europe, where it was quickly adopted. The first written mention of vanilla was in 1662, in reference to an ingredient used with chocolate by the Native Americans. By the 19th century, the great innovation of ice cream created a love affair with vanilla. Vanilla beans were once prized as highly effective aphrodisiacs, and were so rare, they were used as tribute payments to royalty.

Vanilla Beans
Vanilla is the fruit of an orchid plant, which grows in the form of a bean pod. Although there are over 110 varieties of vanilla orchids, only one, Vanilla planifolia, produces the fruit which gives us 99 percent of commercial vanilla. Another genus, the Vanilla tahitensis, grown in
Tahiti, does produce fruit with a more pronounced aroma, but debatedly less flavor. Vanilla orchids are grown in tropic climates, primarily Mexico, Tahiti, Madagascar, Reunion, Mauritius, Comoro, Indonesia, Uganda, and Tongo, with three-fourths of the world's supply coming from Madagascar.

 In order to produce the fruit, the orchid flowers are laboriously hand-pollinated at a very specific time of the day when the flowers are open during a short one-month flowering period. The fruit is not permitted to fully-ripen, since this will cause the beans to split, thus losing commercial value. Hand-harvesting occurs four to six months after the fruit appears on the vines.

Once harvested, the green beans go through a treatment process lasting another six months where the beans are soaked in hot water, rolled in blankets to "sweat," dried on flats in the sun to evaporate the water, and then stored in a ventilated room to slowly ferment and produce their unique aroma and flavor. Quality and aroma of the vanillin flavor varies by growth location, since some areas produce beans with higher vanillin content. The resulting dark brown vanilla bean is usually 7-9 inches long, weighs about 5 grams and yields about 1/2 teaspoon of seeds. One-quarter teaspoon should be enough to flavor a recipe for 4-5 people.

Extract or Flavoring?
Vanilla beans are expensive, retailing in some specialty shops for $2-3 each. The price of pure vanilla extract is also obviously high, but varies due to the quality of the beans used. Pure vanilla extract should have no sugar added, and will last forever, aging like fine liquor. Beware of cheap "pure" vanilla extract. If the bargain seems to be too good to be true, it is probably an adulterated extract.

Beware Adulteration!
Most of the adulterated extract comes by way of
Mexico, where extracts from the tonka bean are added. Tonka beans, a member of the pea family, have a high concentration of coumarin, which has a stronger vanillin-type aroma, but virtually no flavor. This makes it difficult for the average consumer to spot the fakes. Coumarin was banned as a food ingredient by the US Food and Drug Administration (FDA) in 1954 after tests showed liver toxicity in test animals. Some studies also indicate coumarin derivatives are an anticoagulant or blood thinner. Yet, this adulterated vanilla extract still makes its way into the US, since there is no testing done by customs inspectors and the addition of coumarin is not illegal in Mexico. Look for a high alcohol content in unadulterated pure vanilla extract, since synthetics usually have little or no alcohol. In order to meet FDA standards, vanilla extract must contain 13.35 ounces of vanilla beans per gallon during extraction and 35 percent alcohol.

Imitation vanilla is made from artificial flavorings, most of which come from wood byproducts which often contain chemicals. Discerning palates find the imitation vanilla products to have a harsh quality with a bitter aftertaste. Twice as much imitation vanilla flavoring is required to match the strength of pure vanilla extract. Vanilla flavoring is usually a combination of imitation vanilla and pure vanilla extract.

Selection and Storage
When selecting vanilla beans, choose plump beans with a thin skin to get the most seeds possible. To test, gently squeeze the bean between your fingers. Pods should be dark brown, almost black in color, and pliable enough to wrap around your finger without breaking. If the beans harden, you can soften them by dropping into the liquid of your recipe until softened. Cutting into a hard bean can cause the knife to slip and result in potential injury. If you discover what looks like sugar crystals inside the pod, enjoy your find of pure vanillin crystals. Don't discard the pod, as it is just as usable as the seeds. When used in sauces and such, add to the mixtures after they have briefly cooled in order to preserve flavor.

Beans should be kept in a tightly-closed container in a refrigerated area where they should last up to six months. Pure vanilla extract has an indefinite shelf-life, and actually improves with age like a fine wine or liquor. Vanilla powder is also available, which should also be kept tightly-sealed, in a cool, dry place away from sun and heat. Whole beans that have been used in sauces or other liquids can be rinsed, thoroughly dried, and stored for reuse.

In the Kitchen
Vanilla is used not only in pastries, desserts, and baked goods, but is also excellent with seafoods. It is also a popular ingredient of coffees, perfumes, cigars and pipe tobaccos. Try adding a vanilla bean to a jar of sugar for a uniquely-flavored sweetener. For a change of pace, add vanilla seeds to cottage cheese or flavored/plain yogurts and let stand overnight for an added boost of flavor.

To make your own vanilla extract, chop 3 or 4 vanilla beans into small pieces, being careful to retain all the seeds and crystals. Put into a clean jar and cover with about a half cup of Brandy liquor. Let steep for 1-6 months. Strain and use with or without the pieces as your recipe defines. The mixture keeps indefinitely, and you can continuously add to it. If you find the brandy flavor too strong and have more time, use one split bean steeped in 3/4 cup of vodka, letting it stand at least six months.



Heathen's Kitchen Compendium