Mexican Gourmet Vanilla - the
original pleasure Did you actually know that Mexico is the country of
origin of the vanilla? Since centuries the finest gourmet's vanilla is
grown here and produced through elaborated procedures in traditional
ways. Up till far in the 19-th century Mexico had the monopoly on the
vanilla cultivation. At that time the plants still depended on a special
kind of bee (Melipoma), which is only spread in Mexico, for their
Today every single flower of the vanilla plants is fertilised carefully
by hand. The vanilla-beans mature during nine to ten months, until they
are juicy-green and are harvested one by one per hand. In an elaborate
process, including drying several weeks in the sun and to the sorting
into qualities, the beans develop the unique aroma of our Mexican
As a "black flower“ (tlixochitl) the Mexican vanilla was already very
much appreciated by the Aztecs. They used the noble spice to flavour
their chocolate with it. Still today the Mexican Gourmet Vanilla is
deemed by gourmets and professionals, as the most original and finest of
all kinds of vanilla.
Mexican Gourmet Vanilla – Tips voor
So much vanilla you need for ...
... ½ litres of aromatic vanilla rum: 2 vanilla-beans
... 1 litre of vanilla vinegar: 3-4 vanilla-beans.
... 1 litre of vanilla oil: 5 vanilla-beans
... 1 litre of vanilla ice-cream: 4 vanilla-beans.
You can further use scraped out vanilla beans to produce fragrant
vanilla sugar or tasty vanilla milk.
Vanilla vinegar or vanilla oil is very tasty in salads and
with roasted crustaceans.
Give two vanilla-beans cut open along and
halved as well as a pinch of salt in 200 ml olive or grape-seed oil and
let the oil rest for some days.
For the vinegar you mix a cut open vanilla-pod with 2 cm of fresh ginger
thinly sliced and 250 ml apple vinegar. Let the vinegar rest in a close
glass about 4 weeks to absorb the flavour & shake from time to time.