Scrape out the pith
Score the vanilla pod once lengthways so that you can open it. Inside are the seeds, which are surrounded by an oily substance. This makes the vanilla pulp resemble a black paste. Take a kitchen knife and thoroughly scrape the seed mass from the pods. It can be used to flavor puddings and other desserts because it contains the greatest concentration of vanillin.
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Use of the pod
You don't have to dispose of the empty vanilla fruit because it has a strong vanilla aroma. Either boil these directly in milk to loosen the taste. Another option is drying so that the fabric loses fluid and is easier to grind.
Gently dry the vanilla pod:
- Preheat the oven to 50 degrees
- Place the fruit pods on a baking tray lined with baking paper
- put it in the oven and stick a knife in the door
The fruit tissue is completely dry if you can easily break it with your hand. This gentle drying variant takes several hours. Higher temperatures in conjunction with shorter times are possible, but increase the risk of burns and quickly cause a bitter aftertaste.
Tips
When you have boiled the vanilla fruit, you can rinse it off with hot water, dry it and use it again. The fabric is extremely aromatic and always provides a fine vanilla taste.
Flavor sugar
Fresh and finely chopped pod halves produce a sweet vanilla sugar if you put this together with sugar in a screw-top jar for at least a week. You can then chop it up in the food processor or remove the pod pieces and grind them separately.
Grind
In order for powder to be produced during further processing, the fabric must be completely dry. The prepared leftovers are processed into vanilla powder in a spice or coffee grinder. Mixers and electrically powered choppers work just as effectively. The aroma is best preserved in airtight screw-top jars in dark and dry conditions.
