Vanilla Bean

History of vanilla bean shows that Vanilla originated in Mexico.
Spanish conquistador when arrived in Mexico they dubbed it “vanilla” or with another name “little sheath”. From Mexico they brought it back to their country Europe and by 1660s it is well-popular as a flavor used with chocolate and by the 19th Century vanilla had established itself as the most demanded flavor for ice-cream industry.
World production of vanilla beans is between 2000-2400 metric tons per year; this is an average by today’s information.

Vanilla belongs to orchidaceous family, and therefore it is an orchid. There are hundreds of varieties of orchids but only two species are commercially grown to produce the vanilla beans. Those two varieties are named as:

1. V.Planifolia
2. V.Tahitensis

Home place for Beans of vanilla are Madagascar, Indonesia, Mexico, Mauritius, Tonga and Tahiti. Manually Pollination of the vanilla orchid took place outside the Mexico in a very short period of flowering, as it is due the reason that no natural pollinators took place as the melipone bees of Mexico aren’t their. For storage purpose vanilla is kept in a cool, dark place in an airtight container. Don't refrigerate it, as this makes beans harden and crystallize. For humid tropics area where beans are grown, they should be wrapped in oiled or waxed paper and must be kept or stored in tin boxes. Vanilla bean processing need a careful handling, as these is very delicate and expensive.

The three top varieties of vanilla beans are:

1. Madagascar
2. Tahitian
3. Mexican

Other varieties are, one of them have long and slender, having very rich flavor and aroma and have thick, oily skin, hold plenty of tiny seeds, known as Bourbon banes. Most of Madagascar and the Comoros beans have velvety, hay like, and saccharine, with vanillin overtones. These beans will be similar if they are selected at crest ripeness and are properly cared from all regions. Bourbon beans are very similar to Mexican beans, although they have a mellower, even, quality and a piquant, woody aroma. Shorter, plumper, having higher oil and water content than Bourbon beans, leads to Tahitian beans. These beans have thinner skin, and hold fewer seeds, and the fragrant is fruity and floral. Their smells seem like licorice, cherry, prunes, or wine.

All these three types of vanilla are equally useful though their flavors are quite different from each other. You must choose those beans that best pair with the food or beverage you are preparing

Vanilla is used in many signature dessert dishes by chefs and Gourmets from around the world use vanilla Chefs found perfect match of naturally sweet flavor of vanilla when paired with seasonal fruits in vanilla bean bakery. Vanilla bean bakery list following groups:

1. Vanilla Bean Cakes
2. Vanilla Bean Cheese Cakes
3. Vanilla Bean Cookies
4. Vanilla Beans Bun
5. Vanilla Beans Fruit Cakes
6. Vanilla Bean Frappiccino

Vanilla has quality that it brings out the round sweetness of the fruits, when used to form vanilla bean ice-cream. The organic, rich character of Madagascar Bourbon Pure Vanilla is organic in nature and have rich character that edge off of any acidity. True Tahitian Pure Vanilla is slightly milder and thus is best paired with cakes to form vanilla beans cheese cake, its non-acidic nature helps to neutralize the acidic cheese used to make cake, works nicely with tropical fruits and citrus fruits toped over the vanilla bean cheese cakes. Tahitian Pure Vanilla has fruity and floral personality, smooth and mellow flavor, partners well with pastry components whipped cream

Frappuccino is a trade mark registered by star bucks, a company of blended ice beverage and bottled coffee beverage. Vanilla bean frappuccino recipe was first discovered in 1955 by Greg Robbers.

Starbucks vanilla bean frappuccino is a chain of The Coffee Connection, acquired trademark of frappuccino when brought 22 chains of their brand to 22 states of America.