The only time I've seen vanilla in its natural state was in Darjeeling, India. Our guide pointed out some thick, long vines draped over frames to create a canopy. Although I'm familiar with vanilla pods, I would have been hard-pressed to recognise them on the plant, which is a type of orchid.
Rather than being dark brown and wrinkled, the pods were long, thin and green, and had no vanilla scent because they were immature. The guide told us they would darken as they ripened.
Whoever 'discovered' the way to process vanilla pods into the expensive flavouring we know today deserves a culinary prize. The vanilla orchid flowers have a very short window of opportunity in which to be pollinated: if they're not pollinated on the day the flower opens, they won't ever be.
Vanilla producers pollinate by hand, but in nature it's done by birds and bees. After the pods ripen on the vine, they undergo a long curing process that includes blanching in hot water, steaming and drying to transform them into the fragrant, moist 'beans' we use in baking and cooking. Real vanilla is expensive, regardless of whether it comes as whole pods, vanilla extract or vanilla paste. Don't waste money on vanilla sugar (it's easy to make) or imitation vanilla flavourings.
I buy vanilla pods in bulk, 500 grams at a time, from trusted overseas suppliers and share them with friends. I keep mine in the freezer, after wrapping them in cling-film, aluminium foil and a ziplock bag.
Vanilla pods should be moist and pliable. They need to be split lengthwise and the tiny seeds scraped out. The seeds and pod are full of flavour and can be infused in liquids, such as hot milk or cream, for use in custards, sauces or ice cream. Pods retain plenty of flavour after being infused and can be used to make vanilla sugar. Rinse the pod clean with cold water, leave to dry until brittle, then bury in a container of granulated sugar.
