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Vanilla Beans & Extract

In season all year

Food Description:

Vanilla comes from a tropical climbing orchid native to Central America. Vanilla beans should be soft and flexible, as a brittle bean means it has been stored incorrectly and allowed to dry out. Vanilla essence is not necessarily made from vanilla beans, whereas extract is. Liquid vanilla that is thick and syrupy contains more sugar than a thin liquid.

General Information:

Category: Spice
To Buy: Preferably buy vanilla beans in a packaging that allows you to bend the bean before you buy to ensure its flexibility. Beans that are very plump and moist are not necessarily the best, as aroma is the most important component. Beans from Mexico or Madagascar are usually, but not always, superior.
To Store: Store vanilla beans in airtight packaging away from heat and light. They should be at their best for about 12 months. Vanilla beans can also be stored with sugar in an airtight container, thus flavouring the sugar mildly until you need it.
Tips and Tricks: Ignore recipes that call for "fresh vanilla" as uncured beans have no flavour or aroma. Fresh in this case means soft and flexible. Split beans lengthwise and scrape out the tiny seeds to add to ice cream, custards and other desserts. Beans can also be added whole to liquids for poaching fruits, then rinsed thoroughly, dried and returned to an airtight pack for re-using.

Nutrition (1 Cup):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Negligible
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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