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.
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.
Split the vanilla pod and put into the milk and bring to a gentle simmer.
Slice vanilla pods lengthwise and scrape the seeds into a mixing bowl.
This will keep in the fridge almost indefinitely, and is a good place to put used vanilla pods.
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.
INGREDIENTS 20g unsalted butter, softened 60g plain flour plus pinch to dust flan dish 1 500g tin black pitted cherries (drained well) 1 measure of cherry brandy or kirsch 100ml milk 1-2 vanilla pods 4 eggs 120g caster sugar 1 pinch salt 150ml double cream, lightly whipped Icing sugar, to dust METHOD 1.
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.
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 was discovered by Aztec Indians in Mexico who used vanilla pods to flavour their chocolate drink, Xoco-latl.