Vanilla is one of the most expensive spices because the orchid fruit is particularly valuable. It makes sense to use a vanilla bean as effectively as possible. It is only ground once the pod has been scraped out and prepared.
How to grind a vanilla bean?
To grind a vanilla bean, it must first be scraped out and dried. Scrape out the vanilla pulp and dry the pod gently in the oven at 50 degrees. Grind the completely dried pod in a spice or coffee grinder to fine vanilla powder.
Scratch out the marrow
Score the vanilla pod once lengthwise so that you can open it up. Inside are the seeds, which are surrounded by an oil-containing substance. This makes the vanilla pulp reminiscent of a black paste. Take a kitchen knife and thoroughly scrape the seed mass from the pods. It can be used to flavor puddings and other desserts because it contains the highest concentration of vanillin.
Using the pod
You don't have to throw away the empty vanilla fruit because it has a strong vanilla aroma. Either boil these directly in milk to release the taste. Another option is drying so that the tissue loses liquid and is easier to grind.
Dry the vanilla bean gently:
- Preheat oven to 50 degrees
- Place the fruit pods on a baking tray lined with baking paper
- put it in the oven and stick the knife in the door
The fruit tissue is completely dry when you can easily break it with your hand. This gentle drying option takes several hours. Higher temperatures combined with shorter times are possible, but increase the risk of burns and quickly cause a bitter aftertaste.
Tip
Once you have boiled the vanilla fruit, you can then rinse it with hot water, dry it and use it again. The fabric is extremely aromatic and always provides a fine vanilla taste.
Flavoring sugar
Fresh and chopped pod halves produce a sweet vanilla sugar if you put them in a screw-top jar with sugar for at least a week. You can then chop it up in the food processor, or remove the pod pieces and grind them separately.
Grinding
In order for powder to be produced during further processing, the fabric must be completely dry. The prepared leftovers are processed into vanilla powder in a spice or coffee grinder. Blenders and electrically powered choppers work just as effectively. The aroma is best preserved in airtight screw-top jars in dark and dry conditions.
