Introduction:
Genuine vanilla is obtained from the capsules of a species of orchid that originates in Mexico and Central America. After harvesting, the pods undergo a fermentation process lasting weeks, during which they develop their typical aroma. The complex production process makes vanilla one of the most expensive spices in the world. Therefore, synthetically produced vanillin or natural vanilla flavouring is often used in finished products.
Use/Preparation:
The pulp of the vanilla pod is used in cooking and baking. In addition, vanilla flavours various sweet dishes, ice cream and desserts.
Health:
The scent of vanilla alone has been proven to relieve stress, restlessness, anxiety, depressive moods, insomnia and hunger pangs. In addition, vanilla has anti-inflammatory, antimicrobial and antifungal properties.
Alternatives:
Vanilla flavouring (vanillin)
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|
Average nutritional values raw |
per 100 g |
|---|---|
| Energy (kcal/kJ) | 277/1150 |
| Fat | 9,4 g |
| Healthy fatty acids | 1,1 g |
| Carbohydrates | 25 g |
| Sugar | 10 g |
| Protein | 5,5 g |
| Salt | 0,04 g |
