Vanilla, offers a unique sweet flavor for baking and cooking!

Until the 1800s, Vanilla was only grown on the fringes of the Mexican tropical forests. It was jealously guarded by the Mexicans, since it was a great source of foreign income. In modern times most of the production of Vanilla is in Indonesia, specifically the Comoro Islands. This area now produces the majority of the Vanilla grown in the world.

The flavor of the Vanilla Plant as we know it, is derived by taking the beans of the plants and Steaming them at 160ºF (70º C) to stop the plant's growth. The beans are then Fermented for up to 4 weeks. The beans then appear black because of the exposure to the air (Oxidation). At this point, the bean is still fairly flexible. To get the true flavor of the vanilla, the bean pod is split open and the many seeds are scraped out to provide the taste.

Vanilla is used in many sweet foods and drinks to enhance flavor; Ice Creams, Puddings, Cakes, Sodas, and Pies.

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