Did you know that both the vanilla orchid and the ripe vanilla bean have no aroma? It is only during the curing process that Vanillin and glucose develop the distinctive warm, nutty, sweet aroma . The longer a bean ripens on the vine, the higher content of Vanillin will be produced.Did you know that Vanilla is the second most expensive spice on the market after Saffron?And did you know that is one of the oldest aphrodisiacs?
Vanilla is available in many forms:
Beans are the purest form of vanilla but it takes quite a while (and a good knife) to extract the paste
Powder are pulverized beans so easier to use (but less fresh). Useful for baking.
Paste is made with the tiny seeds contained inside the pod. Great for baking
Extract is made by soaking vanilla pods in a mixture of ethyl alcohol and water. Great for skincare and cooking.
Essence a synthetic vanilla flavoring. Definitively to avoid.
Vanilla oleoresin is a semi-solid concentrate made by solvent removal of Vanillin. Some flavor and aroma is lost during removal of the solvent, but the essential oils remain.
Vanilla CO2 is the purest form of Vanilla extract as no heat or solvent are used int he extraction process. Vanilla CO2 is approx. 200 times more powerful than the regular vanilla extract used in cooking.
At Native Essentials we use only the purest Vanilla CO2 with a very high content of naturally occurring Vanillin (26%), the real aromatic part of the pods.