Vanilla is sometimes seen as the least exciting of flavours. When it comes to cakes or ice cream, lots of people mistakenly assume vanilla is the least flavoured of the options. But vanilla is anything but plain: this delicate, tasty flavour is as delicious as it is versatile. Let’s take a look at why vanilla should remain a top choice for bakers and connoisseurs alike.
An Aztec Favourite
Vanilla actually first became popular during the Aztec era. The Aztecs plucked the beans from the delicate white flower of the vanilla plant and combined it with cocoa to make a drink so delicious it was nicknamed ‘The Drink of the Gods’. The Spanish conquistadores brought vanilla to Europe in the 16th century, hailing its sweet and unique flavour.
Nowadays, vanilla is rather easier to come by thanks to specialist online retailers in natural flavourings, such as //foodieflavours.com/collections/natural-flavourings.
A Specialist Worker
The way that vanilla grows on the vine is so unique that even most bees can’t access the pollen hidden inside to repollinate it. The only bees with the know how to access this secret, sweet nectar are native to Mexico where vanilla plants grow in abundance.
Versatile and Delicious
Vanilla is a fine choice for many baked treats thanks to its rich but not overpowering flavour. It works especially well in light sponges and custards, and adds a hint of sweetness to homemade granola, too. Vanilla pods are a particularly wonderful way to harness the delicate, natural flavour of vanilla.