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 ?
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.
Remove the vanilla pods, pour the mixture into the moulds and place in the fridge to set for three hours or more.
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. Bring to the boil and reduce by a third.
ingredients 4 ripe pears 55g/2oz unsalted butter 100g/3 112 oz caster sugar 2 vanilla pods, split in half lengthways grated zest of / 4 orange 500ml/18floz red wine (Cabernet) 4 tablespoons creme fraichemethodPreheat the oven to 150C/300F/Gas Mark 3.
Vanilla pods are picked green when they have no scent and are transformed into the long, slender, black seed pod that we recognise after a long curing process.
You can re-use your vanilla pods because good ones have lots of flavour.
For the brandy parfait: 6 fresh, free-range egg yolks 175g unrefined golden caster sugar 480ml whipping cream A good splash of decent Cognac The seeds of 2 vanilla pods (keep the pods for the syrup) For the mince pie parfait: 6 fresh, free-range egg yolks 175g unrefined dark muscovado sugar 480ml whipping cream 4 mince pies, chopped into centimetre pieces For the fruit salad: 1 Apple 1 Pear 12 Agen or soft prunes 12 dried apricots 1/2 small bag dried cherries 12 whole blanched almonds 6 Medjool dates, seeds removed and halved The empty vanilla pods from the parfait recipe 100g unrefined golden caster sugar 50ml red wine 25ml port 1 stick cinnamon Small pinch ground cloves 1 star anise Extras: 200-250g white chocolate Plastic / glass moulds/bowls Method: First, make the fruit salad.
3 Put the sugared fruit into a jam pan and add the lemon juice, the vanilla pods and the star anise.
This will keep in the fridge almost indefinitely, and is a good place to put used vanilla pods. Slice the oranges thinly, and put in a pan with water to cover.