The author reflects on their collection of vanilla sourced from various regions, emphasizing its diverse origins and forms, including pods and pastes. They recount vanilla’s historical cultivation, particularly its pollination methods, and the challenges facing producers. The widespread use of synthetic vanillin contrasts with the labor-intensive process of cultivating true vanilla, which remains rare and costly.
ingredient
I had so much fun researching this topic and not because it is intrinsically funny, but more because […]
I think one of the first tastes I vividly remember is the taste of National Health Service orange […]
One across (New York Times Mini Crossword) said, ‘Food that can be ordered de asada or al pastor’. […]
The citron of Buddha’s Hand
The aromatic Fenugreek
If you search for ‘quivering eggs’ (don’t ask, just trust that I had a really, really good reason), […]
In my garden I grow Mexican limes. Citrus aurantifolia is a dried version of this lime. They are […]
Walnuts – the name may be ‘derived from the the old English term “welsh”, meaning “foreign”‘.
It is over 50 years since I went on my first date with Rob. He asked if I […]
Curious Foodies 