vaniljestang

A vaniljestang, often referred to as a vanilla bean or vanilla pod in English, is the cured, undeveloped fruit of certain species of orchids in the genus Vanilla. The most commercially important species are Vanilla planifolia, Vanilla tahitensis, and Vanilla pompona. These orchids are native to tropical regions of the Americas, but are now cultivated in many tropical areas worldwide, including Madagascar, Indonesia, and Mexico.

The characteristic aroma and flavor of vanilla are due to the presence of vanillin, a phenolic aldehyde. The curing process is crucial for developing this flavor. After harvesting, the green pods undergo a complex process of wilting, sweating, drying, and conditioning, which can take several months. This process converts glucovanillin into vanillin and other aromatic compounds.

Vaniljestænger are highly prized in culinary applications for their rich, complex, and nuanced flavor, which is distinct from synthetic vanillin. They are commonly used in desserts, pastries, ice cream, beverages, and savory dishes. To extract the flavor, the seeds (often called vanilla caviar) are scraped from the pod and used directly, or the entire pod is infused into liquids like milk or cream. The spent pod can also be used to infuse sugar or alcohol.