Bourbon vanilla is grown in Madagascar, Seychelles, Comoros, Mayotte, Reunion, and Mauritius, all of which are located in the Indian Ocean.
Orchid plants are the source of vanilla beans, one of the world's most distinctive, treasured, and widely used spices. The vanilla orchid bloom isn't really attractive; it's short and slender, with no inflorescence and a pale yellow hue that isn't particularly appealing.
Vanillin, the chemical that gives vanilla its taste, is abundant in these seed pods.
Make puddings, ice cream, biscuits, cakes, pies, compotes, jams, vanilla sauce, muffins, and tortes with a strong vanilla flavor. Vanilla is also delicious in beverages like hot chocolate and chai lattes.
Vanilla may be used in a variety of savory and sweet dishes like fish, blanquettes, creams, yogurts, ice creams, cakes, etc. It's also used to flavor rum that's been prepared. Vanilla extract, vanilla sugar, or vanilla powder may all be made at home. The split pod can be used to extract the seeds or infused them into a drink.
BONUS TIP: Simply cut the pods in half lengthwise and scrape off the pith to prepare them. The scraped-out pods are far too excellent to waste because they still have a lot of flavors. They work well in the production of vanilla sugar. Simply place a kilogram of sugar in a tin or jar with the pod, close it tightly, and let it infuse for at least a week, and you'll have some of the best vanilla sugar on the planet!
◉ Spices should be stored in airtight glass containers -in a cool, dark, and dry area- to preserve their flavor.