Cheese is delicious. It’s one of nature’s greatest gifts, we think. Cheese fills everyone’s heart with happiness, your mouth will nosh away at the dribbling cream, and your soul will thank you with hospitality. Enjoy a precious part of the world’s cuisine with the salty goodness of Mexican cheese.
The health benefits of cheese are almost endless. It keeps you fit, builds your immune system, treats your skin better, and it just feels good when you eat it. Now, before you get all giddy and jealous, there’s actually good news you can take advantage of even in your local Mexican restaurant.
If you’re a high-end local Mexican restaurant, you might be one of the rare establishment that still keeps actual vanilla avoid molasses. But if you’ve taken any culinary class, you’ve undoubtedly learned about the health benefits of cooking with real vanilla.
vanilla has been around for centuries. In fact, it was a Mary Pickford quote that coined the term. The leaf is cut into long pointed cones that turn up in fairs, but as we know, vanilla orchards were also European treat items brought back from Italy and Spain during the Victorian era. Vanilla was an expensive indulgence, routinely given as gifts to friends and loved ones.
The season that gives us vanilla is the only one in which it grows wild. California only began to grow vanilla orchards in 188, and they weren’t used in cooking until cookbooks and magazine articles from the 1930s to present day included vanilla recipes. cookbooks from the 1890s to 1920s included articles about the health benefits of vanilla, and George Crum read and wrote about the subject. In his book, George thank goodness didn’t include any actual vanilla.
The vanilla plant is native to quite a few parts of the world, but it seems to be less popular in other places. Particularly so, dark Peruvian areas are less likely to grow them. They also don’t grow much in the way of commercially important crops, and so they’re less available as a cooking ingredient. It is also somewhat difficult to ship vanilla long distances, so you aren’t likely to be able to find it imported from Peruvian restaurants or other countries.
As a culinary ingredient, vanilla has traveled widely, and you can find it in places like Mexico, Italy, and Chile with various degrees of success. It’s become a little more popular in recent years, and there’s even a kind of sugar substitute called coumarin that is derived from vanilla. coumarin is poisonous when consumed in large doses, but there are lesser forms of the flavor.
For your local corporate restaurant, you may want to consider including vanilla in their seasonings, or perhaps adding a little more than is absolutely necessary when you’re on a menu. When you serve vanilla, it can help add a little extra flavor to just about any dish. It can also make a barely-there ingredient seem like an extra main course. Here are some ideas for adding a little something extra to your baked goods.
In the 1800s, vanilla was discovered in Mexico, and it’s believed that the practice came from Zenobia, a 4th century Buddhist convert. For several centuries, cooks in the middle east didn’t have much use for a good spice, until vanilla was discovered and put into general use.
The king of spices is often located in high places, and vanilla usually comes from the cassia tree. Often the bugs suck the sap directly from the tree, then fly away when they’re ripe. The sap is collected and bottled.
Another form of the spice comes from a natural gas,vor XV, produced from the roots of a tropical fruit-tree grown in the tropics. This is also largely used as a spice, and is similar to coumarin.
Vanilla flowers are easily grown, and in the center of a vanilla plant you will usually find clusters of fleshy buds. This is discarded as waste and is unlikely to be re-grown.
Although vanilla is grown all over the world, and there are many varieties to choose from, and although there are many different colors and flavors, the most popular and the most expensive is Mexican vanilla, also known asenda la Vera Moderna, or modern vanilla. Nearly all processed vanilla is made from this type of vanilla.
Mexico is the largest producer of vanilla, followed by Central America, Peru, Brazil and Indonesia. These four countries harvest their vanilla from their own native plants, rather than from other fruits.
The oldest vanilla ever known was found in a cave in the Peruvian Andes in 2012. It was preserved in form of a paste.
Noxious or Delicious?
Fresh vanilla is considered both a healthy and a pestilential food.
