Everlasting Vanilla

posted April 6, 2009
  by Christine Gable, Kiddie Chow

It was tucked into the side of one of the gift baskets I received from my Mom and Dad this Christmas: a small, nondescript bottle surrounded by bubble wrap with a rather homemade-looking computer printed label that indicated it was Everlasting Vanilla.

Ahhh, vanilla. I just love it. But everlasting? If this did indeed mean not running out of my all-time-favorite flavoring, that sounded mighty fine to me. And I bet that everlasting referred to vanilla’s powerful replenishing ability—to be able to flavor a lot of alcohol. For it’s those beans that contain divine little ebony seed specks that add flavor like no other. And these beans were touted as organic to boot.

It’s a good thing that a little vanilla goes a long way. Because once I found out how labor intensive the whole process of pollinating and harvesting vanilla beans are, I gained a whole new respect for my favorite flavor. For in our hustle-bustle world, it’s quite easy to take for granted the myriad of seasonings and spices that fill just one aisle of a grocery store here in America.

Here’s why that pure vanilla flavoring is expensive: Pollination of this one-of-a-kind fruit-producing orchid must take place when the blossoms open—on one day per year. And since it has only one natural pollinator (the Melipona bee—talk about a job!), most pollination is done by hand to ensure the actual growth of a vanilla bean pod. After pollination, pods grow for 6 weeks. Then they must age for 8 to 9 months. At this point the green pods are handpicked.

But it’s not a vanilla bean ready for use yet. Oh, no. Then it’s time for the pods to undergo curing: First comes a 20-second bath in boiling water, heating in the sun, then a blanket wrap and sweat. It’s this period of sun drying by day and sweating at night that causes the beans to ferment and turn their well-known brown hue.

Pure vanilla extract can’t be compared to the artificial stuff, really: if it says imitation vanilla it is probably a paper industry by-product treated with chemicals. It’s not worth the price savings either—it’s quite harsh and leaves an unpleasant aftertaste. But if you choose pure vanilla extract, FDA standards state that is must contain at least 13.35 ounces of vanilla beans per gallon (during extraction) in 35 percent alcohol. And best of all, when using pure (or even double and triple-strength extracts), less is needed.

And if you’re like me, I use plenty of vanilla in baking. And it’s even better when I have a full bottle of pure extract at-the-ready for whenever needed. As a kid it was a real treat to have mom offer a sniff of the delectable potion too. Oh, it smelled so good! Just one deep whiff could definitely turn my day around.

It was just a few weeks ago that I noticed my trusty store-purchased bottle of vanilla extract was beginning to run low. That’s when I remembered the Everlasting Vanilla gift kit. Sure enough, there it was—tucked away in the drawer, awaiting someone’s interest and enthusiasm to get it started.

So here’s how it works: The kit came with three 7–inch long vanilla beans to be sliced lengthwise down the center (with thousands of miniscule seeds inside each one!), and then placed in the glass jar and covered with vodka or bourbon. That’s how the pure vanilla extract gets its start: pure alcohol working on those lovely vanilla beans. Then it’s easy: Just let the bottle set in a cool, dark place for 4 weeks. Give it a shake every week or so, and in just one month, you’ll have your very own supply of pure vanilla extract.

And the everlasting part? Well, it turns out that’s pretty simple too: Just refill the bottle after using it and you’ll always have a full supply of vanilla extract. Imagine that: not ever running out of vanilla again. Pretty neat, eh?

Well, as long as I’ve got that bottle of vodka or bourbon reserved to keep it refilled, we’ll be sitting pretty. And as far as how long those vanilla beans will last—and if they’ll stay everlastingly powerful—for years and years (hmmm, forever?), we’ll just have to wait and see.

This is after all, my very first experience with Everlasting Vanilla. Stay tuned.

Vanilla Fun Facts:

• The vanilla bean was first grown and used by the ancient Aztecs

• One of its first uses was to add depth of flavor to the ancient cocoa drink, chocolatl

• Vanilla beans are the fruit from a celadon-colored orchid, one of over 20,000 varieties that produces fruit

• 75 percent of the world’s vanilla beans come from Madagascar. Others come from Mexico and Tahiti.


Next week: Book Review – Simple Food for Busy Families

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