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HERBS & SPICES - Lembas Bulk

Vanilla is a flavouring derived from orchids of the genus Vanilla native to Mexico. Etymologically, vanilla derives from the Spanish word "vainilla", little pod. Originally cultivated by Pre-Columbian Mesoamerican peoples, Spanish conquistador Hernan Cortes is credited with introducing both the spice and chocolate to Europe in the 1520s. Attempts to cultivate the vanilla plant outside Mexico and Central America proved futile because of the symbiotic relationship between the tlilxochitl vine that produced the vanilla orchid and the local species of Melipona bee; it wasn't until 1837 that Belgian botanist Charles Francois Antoine Morren discovered this fact and pioneered a method of artificially pollinating the plant. Unfortunately, the method proved financially unworkable and was not deployed commercially. In 1841, a 12-year-old French-owned slave by the name of Edmond Albius, who lived on Ile Bourbon, discovered the plant could be hand pollinated, allowing global cultivation of the plant. There are three main commercial preparations of natural vanilla: whole pod, powder (ground pods, kept pure or blended with sugar, starch or other ingredients), and extract (in alcoholic or occasionally glycerol solution) Vanilla flavouring in food may be achieved by adding vanilla extract or by cooking vanilla pods in the liquid preparation. A stronger aroma may be attained if the pods are split in two, exposing more of the pod's surface area to the liquid. In this case, the pods' seeds are mixed into the preparation. Natural vanilla gives a brown or yellow colour-preparations, depending on the concentration. Good quality vanilla has a strong aromatic flavour, but food with small amounts of low quality vanilla or artificial vanilla-like flavourings are far more common, since true vanilla is much more expensive. A major use of vanilla is in flavouring ice cream. The most common flavour of ice cream is vanilla, and thus most people consider it to be the "default" flavour. By analogy, the term "vanilla" is sometimes used as a synonym for "plain". Although vanilla is a prized flavouring agent on its own, it is also used to enhance the flavour of other substances, to which its own flavour is often complementary, such as chocolate, custard, caramel, coffee etc. in old medicinal literature, vanilla is described as an aphrodisiac and a remedy for fevers. These purported uses have never been scientifically proven, but it has been shown that vanilla does increase levels of catecholamines (including epinephrine, more commonly known as adrenaline), and as such can also be considered mildly addictive. In an in-vitro test vanilla was able to block quorum sensing in bacteria. This is medically interesting because in many bacteria quorum sensing signals function as a switch for virulence. The microbes only become virulent when the signals indicate that they have the numbers to resist the host immune system response.

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Code
£
VAT
Vanilla Pods dozen Vanilla Pods dozen vgfftogs xN.B. this item cannot be split!
01707
40.00
0.00

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