Living · 6 pages · 12 min
How vanilla is a cured pod
A green vanilla pod has little aroma until curing frees vanillin and more.
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From the opening
Vanilla is the fruit of an orchid, and the pod on a shelf is a cured one, not a fresh green bean that was merely dried. Curing lets enzymes free vanillin from a locked precursor and lets a crowd of other aroma compounds develop. The opening covers glucovanillin locked in the green pod, enzymes freeing vanillin in the cure, and minor aromas from conditioning.
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Inside
- Glucovanillin locked in the green pod
- Enzymes freeing vanillin in the cure
- Minor aromas from conditioning
- Why a green pod will not do
- Where the idea stops applying
- A distinction worth keeping
Sources
- Curing of Vanilla planifolia pods
- Enzymatic release of vanillin from glucovanillin