Vanilla possibly the most complicated flavor in the world, is derived from orchids in the genus, Vanilla. Native to Mexico, vainella, in Spanish, literally translates "little pod."

The vanilla vine naturally grows throughout the tropics using a tree for support, and produces a white flower that blooms for less than a day, to be pollinated by a specially equipped bee that survives only in Mexico. It was in Madagascar that hand-pollination was understood. As a result Madagascar, primarily the fertile region of Sava, now dominates the production of vanilla beans.

When the mature beans are dried, they develop the clean, fresh aroma and flavor that identifies only vanilla.

There is another product, lignin, widely used in commercial bakery products and referred to as artificial vanilla. This is something completely different and has none of the exquisite qualities of vanilla.

To celebrate vanilla, its origin, and its contribution of our lives, why not enjoy a steaming cup of Mexican Hot Chocolate:

MEXICAN HOT CHOCOLATE

In Mexico, a wooden stirrer called a molinillo is used to fluff chocolate drinks just before serving. If this is not readily at hand, use a wire whisk or rotary beater.

Make a chocolate concentrate:

1 cup cream
8 oz. semisweet chocolate.

Heat, combine and strain into a jar. This is a lovely pantry item and will keep in your refrigerator for about 10 days.

To make a cup of hot chocolate:

1/4 cup chocolate concentrate
1/4 cup milk, water, or coffee

Heat over low heat or microwave, don't let it boil.

Stir in:

1/8 tsp. vanilla,

Top with whipped cream or marshmallows, and savor.

Resources: Wickipedia

The Vanilla.Company.com

Amadeus Vanilla Beans
7482 Denrock Ave.
Los Angeles, CA 90045-1022

Learn more about this author, Joan Mccord.
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