Since Orchid Bliss is about learning how to grow healthy orchids, you might be surprised to see that this article includes a recipe for making homemade vanilla extract plus a crème brûlée recipe. What?!? I figured an orchid site would be incomplete without a nod to the vanilla orchid. How sad to think of a world bereft of vanilla. (Read on to discover why I included the crème brûlée.)
Be sure to download both the Vanilla Extract and the Crème Brûlée recipes available near the end of the post.
About the Vanilla Planifolia Orchid
Vanilla comes from the prized seedpod from three vanilla orchid species, vanilla planifolia, vanilla tahitiensis, and vanilla pompona orchid.
The vanilla planifolia orchid is a native of Mexico and Central America and, interestingly, is a vine. In order to get the vanilla seed pod, the orchid must be pollinated. In its native habitat, this can happen naturally by way of a tiny bee. Most commonly, even in Mexico and Central America, the vanilla planifolia orchid is painstakingly pollinated by hand.
If pollination is successful, the seed pod will appear over the next couple of weeks and grows on the vine for about 6-9 months. The mature vanilla bean will be cut off the vine and cured. Curing is an involved process that involves scalding, sweating, and finally, sun drying for 3 months.
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What kind of vanilla beans should I buy?
That depends on what you want to do with them. For cooking, choose a Grade A bean. Grade A beans are soft and pliable with a soft interior that can be scraped away to use in cooking.
If you want to make vanilla extract, select grade B vanilla beans. These beans contain less moisture and are just right for making vanilla extract. Grade B beans are also less expensive.
Vanilla Bean Flavors
- Madagascar Vanilla: rich and creamy
- Mexican Vanilla: bold, dark, smokey
- Indonesian Vanilla: mild, well balanced
- Tahitian Vanilla: floral, cherry-chocolate
- Tonga Vanilla: early, fig, raisin
Source Beanilla.com
DIY Vanilla Extract
I’ve made vanilla extract many times over the years, both for myself and to gift. When gifting it, I buy Avery labels and use one of their templates. I customize the template by typing “Homemade Vanilla – Love the Westons” or something equally clever, and it works just fine. I use amber 4oz bottles and polish it off with shrink bands.
Since it takes a month or two for the vanilla beans and vodka to work their magic, you can still gift the beans even if the extract isn’t ready with a note that says vanilla extract ready on X date.
What You’ll Need to Make Homemade Vanilla Extract:
- Vanilla Beans – these are the Madagasgar bean I use
- Vodka – 40% alcohol (just buy the cheap stuff)
- Amber Bottles, 4 oz.
- Shrink Bands
- Avery 2.5-inch Round Labels
- Small funnel to pour vanilla extract into the bottles
For your recipe to make homemade vanilla extract, click here.
Crème Brûlée – a Delicious Desert for Orchid Lovers
I couldn’t resist including a recipe that contains vanilla extract – Crème Brûlée.
As you know, sanitation is an important part of proper orchid care. I recommend using a kitchen torch to sterilize your orchid pruning shears. With that in mind, here is another use – the intended use for a kitchen torch – caramelizing the sugar for Crème Brûlée.
What You’ll Need to Make Crème Brûlée:
- Ramekins
- Kitchen Torch
- Half and half
- Eggs
- Sugar
- Vanilla Extract
- Salt
Click here to download a recipe for Crème Brûlée.
Want to Learn About Specific Types of Orchids?
Check out these downloadable orchid care cards to learn about the care requirements of specific easy-care orchids.
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