Vanilla Doesn’t Deserve Its Bland Image
Last week I listened to a podcast.
It had nothing to do with vanilla — in fact, it was about a blogger who changed her rather bland writing into a vivid and personable style, thus attracting more readers.
But afterwards, the host commented that the writer’s former style was “a bit vanilla.”
And I thought:
“Whoa! How did vanilla get such a bad rap?
Why do we describe things that are bland or boring as “vanilla’?
Because let me tell you, I’ve been finding out about vanilla lately and there’s NOTHING bland and boring about the world’s second-most expensive spice.
Difficult To Grow
For a start, it is an amazingly tricky crop to grow. It originally came from Mexico, where in the wild it will grow from seed. But that is a hit-and-miss affair so farmers grow the vine from a cutting.
Vanilla comes from the orchid family and has difficult-to-pollinate flowers that, it turns out, are pollinated in the wild by hummingbirds and the Mexican Melipona bee. Actually, even this fact is more of a theory. To be honest no one seems to know for sure exactly what insect pollinates the plant. To add to that, each flower only lives for one day and is fertile for just 8-12 hours of that time. So, whatever insect does the job, it has to be really on the ball.
But in other vanilla-farming countries — spread through tropical parts of Asia, Africa and the Pacific — the only way to pollinate is by hand.
Fortunately, the flowers are hermaphrodites (male and female) so each flower can fertilize itself. Unfortunately, there’s a delicate membrane between the anther (male, pollen-producing part) and stigma (female, germinating part).
So you have to insert a small, sharp stick into the flower, lift the membrane, then rub the anther and stigma together without damaging any of the delicate flower parts. It’s a very labour intensive process.
So Much Time And Work
Nine months later the long, thin pods are fully grown and the tips begin to turn yellow. This is the sign they are ready for harvesting. Farmers now have to move fast. Once picked, the crop will deteriorate and go mouldy very quickly.
The freshly harvested green pods have nothing of the flavour and aroma we associate with vanilla. That comes a whole year later after the pods have been “killed”, sweated, dried and conditioned.
Most farmers don’t have the resources to process their own crop, so they sell to middlemen who supply the raw vanilla to big processing factories.
Farming Can Be Dangerous
Madagascar is the world’s leading producer of vanilla. It’s a big business there and that brings some dangerous problems.
All of a sudden it seems that the world can’t get enough of the stuff and that demand, coupled with short supply caused by cyclone damage to the crops, is causing some real headaches.
Theft is a major issue.
Vanilla thieves can strike in the middle of the night and decimate a farmer’s entire yearly income. So the farmers of Madagascar have taken to patrolling their ripening crops for up to 3 months of the year in a bid to protect them. It’s a dangerous job and people have been killed in the process.
Expensive Environmental Problem
But even worse, in my opinion, is the environmental damage that’s occurring as more of Madagascar’s precious and irreplaceable rainforest is cleared to make way for more vanilla farms.
It’s hard to blame the farmers. People have to feed their families, but where does it end? This is only one in a long line of lucrative crops that have motivated people to decimate the world’s vital landscapes.
We are all paying the price for that.
Vanilla Closer To Home
In New Zealand, we are lucky enough to have access to sustainably grown vanilla sourced much closer to home. In fact, several South Pacific countries are now growing the precious plant. These are lead by Tonga, which started growing the crop in 2001 after a devastating cyclone wiped out many local businesses and infrastructure.
Heilala Vanilla began as a partnership between a kiwi family who wanted to help Tonga get back on its feet and a local farming family in Utungake. They produced their first, small harvest in 2005. Now they are not only providing employment and stability in Tonga but they are also mentoring groups in Samoa, Fiji and the Cook Islands to do the same.
After all this, you might be wondering how we actually use vanilla. Why is it worth going to all this trouble for?
Vanilla is primarily used in cooking as a flavouring. The Aztecs used it in conjunction with cacao to produce a rich, chocolaty drink, and this was how it was first used when it came to Europe and England.
Many recipes, both sweet and savoury, call for vanilla. In some it’s the hero — have you ever tried real vanilla ice cream? In other dishes, it complements and enhances all the other flavours, so that without it the meal falls a little flat.
My Recipes has some interesting dishes on their website.
It’s also an essential ingredient in some perfumes, cola drinks, and lends its aroma to candles, cigars, liqueurs… Turns out the world has many uses for the precious vanilla pod (or bean as it’s sometimes known.)
Not All Vanilla Is The Real Deal
Now I bet you’ve had vanilla ice cream many times in your life. You know, those favourite Kiwi brands like TipTop, Deep South, Pams … they all have it.
“Plain ice cream” we called it when I was a kid, and we ate it with hot puddings or fruit desserts.
Oh-oh. It turns out that “plain ice cream” is an excellent description for those — and other cheap ice cream brands — because there is not actually a skerrick of real vanilla to be found in any of them.
In fact, I’m willing to bet that any cheap vanilla product you buy contains imitation vanilla, which is made synthetically and comes a far distant second in flavour and aroma in comparison to the real thing.
Real Vanilla Is Expensive
If you want real vanilla, be prepared to pay for it. Premium ice cream brands — yes, the ones I checked use actual vanilla beans.
Vanilla Essence — if it’s cheap, it’s an imitation. Look for the words “real vanilla”, “seeds” and “alcohol” on the label if you want to buy genuine vanilla.
Vanilla paste is another alternative and I’ve noticed that many of my healthier baking recipes call for that. Some recipes use actual vanilla beans and seeds. Now that I know so much more, I might even try that too.
For now, I’ll stick to the essence though. It still costs me a small fortune each time I buy a new bottle, but after discovering just some of the amazing story behind vanilla, it’s a price I’m willing to pay.
P.S. — There’s No Vanilla Farming In Garston
After learning so much about the trials, tribulations and joys of vanilla farming, I’m slightly relieved that our grain crops and are somewhat easier, and certainly less dangerous to grow.
Our hops are less labour-intensive to harvest and process, and I still have time to gather the wild foods that grow around our farm.
Thanks to all the hard-working farmers who feed the world.
Garston’s climate may not be up to growing vanilla but it turns out to be perfect for saffron. Steve Daley of Te Anau-based Kiwi Saffron planted a trial crop on our farm this year. It really is fascinating to see how this rare flower grows.
Read all about our latest crop in Kiwi Saffron: Proudly Growing In Southland
Sources for this article include:
And the podcast comment that triggered this post came from one of my favourite podcasters Darren Rowse over at ProBlogger