Description
Vanilla comes from a climbing tropical orchid, most commonly Vanilla planifolia. The long green pods must be carefully harvested and cured before developing the rich vanilla aroma we recognise.
Growing vanilla is the patient gardener’s side quest. The vine needs support, suitable warmth and humidity, and flowers may need hand pollination if natural pollinators aren’t doing the job.
A little tip: A fresh green vanilla pod does not smell like vanilla essence. The familiar aroma develops during curing.
Vanilla Sugar
Ingredients
1 cured vanilla pod
500 g white sugar
Method
Split the vanilla pod lengthways.
Scrape out the seeds and mix them through the sugar.
Place the pod itself into the jar as well.
Seal and leave for at least 1 to 2 weeks.
Use in coffee, baking or desserts.
Tammy’s tip: Don’t throw away a used vanilla pod. Dry it and pop it into sugar. Vanilla is expensive enough to deserve several jobs.
