vanilla

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va·nil·la

(vă-nil'ă),
The cured, full-grown, unripe fruit of Vanila planifolia (Mexican or Bourbon vanilla) or of V. tahitensis (Tahiti vanilla), orchids (family Orchidaceae) native to Mexico and cultivated in other tropic countries; a flavoring agent.
[Sp. vainilla, little pod]

vanilla

(vă-nĭl′ă) [Sp. vainilla, little sheath]
Any one of a group of tropical orchids. The cured seed pods of Vanilla planifolia contain an aromatic substance, also called vanilla, that is used for flavoring.
References in periodicals archive ?
If you can get vanilla pods, split them length ways and scrape out the seeds.
Ingredients 2 sheets of gelatin 150ml of milk 400ml of double cream 100ml Buttermilk 2 vanilla pods 60g of caster sugar ?
MACERATED STRAWBERRIES 500g strawberries, hulled 100g caster sugar 40g water 1 vanilla pod, split and seeds scraped 4 black peppercorns One cinnamon stick 60g blood orange juice 300g strawberry puree 10g basil 10g mint METHOD Halve or quarter the strawberries depending on size and place in a large bowl.
Slice the vanilla pods lengthways and scrape out the seeds.
Split the vanilla pod and put into the milk and bring to a gentle simmer.
I like to store my vanilla pods in my sugar - they impart a sweet scent to it that makes puddings and creamy coffee taste wonderful.
FOR THE PASTRY: 180g plain flour 100g butter, chilled and diced A pinch of Maldon salt Chilled water FOR THE CUSTARD: 500ml double cream 75g unrefined golden caster sugar 10 fresh free-range egg yolks 4 vanilla pods, seeds separated FOR THE CRUMBLE TOPPING: 75g unrefined golden caster sugar 75g dark muscovado sugar Large pinch Maldon salt 110g unsalted butter, melted and warm 200g self-raising flour FOR THE CARAMELISED APPLE COMPOTE: 375g apples 50g unrefined golden caster sugar A little ground cinnamon Calvados Lemon juice Knob of butter EXTRAS: 1x20cm Tart tin or pie dish T baking parchment baking beans METHOD: To make the pastry, by hand or in make the pastry, by hand or in T a machine, rub the butter with the flour until it resembles breadcrumbs.
To make the panna cotta, place 400ml of the cream in a saucepan with the milk and one of the split vanilla pods.
Ingredients 150g/5oz caster sugar 600ml/22floz double cream 150ml/5floz milk 2 vanilla pods (optional) split in two lengthways 3 leaves of gelatine 2 tablespoons rum 4 sticks of rhubarb plus 50g/2oz caster sugar method1.
Vanilla was discovered by Aztec Indians in Mexico who used vanilla pods to flavour their chocolate drink, Xoco-latl.
You can re-use your vanilla pods because good ones have lots of flavour.