香草，从豆到提取你需要知道的一切
它从何而来?
香草是世界上劳动密集型和最昂贵的作物之一（仅次于藏红花！）。每株植物都必须手工授粉;香草是兰花的果实，每年只开花几个小时。豆类（或豆荚）后来也可以手工采摘，并腌制三到六个月，在此期间它们会枯萎到原来大小的四分之一，失去80％的水分，并发展出它们特有的香气。.
香草种植在马达加斯加，爪哇，墨西哥和大溪地;每个国家的豆子都有自己独特的风味。马达加斯加和印度尼西亚香草拥有最多香草醛，香草豆中的标志性香料。墨西哥香草含有一半的香草醛，但具有独特的烟熏，葡萄酒和果味。大溪地香草也含有较少的香草醛，因其更加香味浓郁的花香味而备受推崇.
香草豆
整个香草豆比香草味更复杂。使用豆荚和里面的小种子来注入酱汁和蛋羹。可以在专卖店和一些超市买到，豆类应该是有光泽的，棕黑色和潮湿的。它们将在室温下无限期地保存在密闭容器中。一次使用后不要扔掉它们。冲洗，干燥并储存以备第二次使用。之后，将豆子再次冲洗干净，放入装有糖的罐子中，使糖具有温和的香草味。在烘焙时或在您喜欢的饮料中使用香草糖来增加风味，或者将其撒在水果上.
香草精
通过将切碎的香草豆荚浸泡在酒精和水中，然后使应变液体老化来制备提取物。它经常被添加到糕点，蛋糕，饼干和其他甜点中。购买提取物时，请务必确保标签上写着“纯净”（模仿类型会留下苦涩的余味）。在室温下密封，它会无限期地使用。或者尝试在家里制作橱柜主食 – 它非常简单并且是一个很棒的礼物，特别是对于喜欢烘焙的人（只需添加标签和色带！）.
获取香草精华食谱
如何用一个代替另一个
香草豆的味道比提取物强得多，所以你不需要使用那么多。例如，如果你的食谱需要1茶匙香草精，你可以换掉1/3的香草豆，大约2英寸的香草。如果您的食谱需要一个完整的香草豆并且您只有提取物，您需要使用三次，或1汤匙.
观看我们的Kitchen Conundrums专家Thomas Joseph的香草教程：
27.04.2023 @ 06:23
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
Photography: Jonathan Lovekin. Where does it come from? Vanilla is one of the worlds most labor-intensive and expensive crops (second only to saffron!). Each plant must be hand-pollinated; vanilla is the fruit of an orchid, which only blooms for a few hours each year. The beans (or pods) are later hand-picked and cured for three to six months, during which time they shrivel to one-quarter of their original size, lose 80% of their moisture, and develop their characteristic aroma. Vanilla is grown in Madagascar, Java, Mexico, and Tahiti; each countrys beans have their own unique flavor. Madagascar and Indonesian vanilla have the most vanillin, the signature flavor compound in vanilla beans. Mexican vanilla has half the vanillin but has a unique smoky, winey, and fruity flavor. Tahitian vanilla has less vanillin but is highly prized for its more floral and fruity aroma. The whole vanilla bean is more complex in flavor than vanilla extract. Use the pods and the tiny seeds inside to infuse sauces and custards. They can be found in specialty stores and some supermarkets and should be shiny, dark brown, and moist. They will keep indefinitely in an airtight container at room temperature. Dont throw them away after one use. Rinse, dry, and store for a second use. After that, rinse the beans again, put them in a jar with sugar, and let the sugar take on a mild vanilla flavor. Use vanilla sugar in baking or in your favorite beverage to add flavor, or sprinkle it on fruit. Vanilla extract is made by soaking chopped vanilla beans in alcohol and water and then allowing the strained liquid to age. It is often added to pastries, cakes, cookies, and other desserts. When buying extract, be sure the label says “pure” (imitation types leave a bitter aftertaste). Sealed at room temperature, it will keep indefinitely. Or try making cupboard staples at home—its very simple and makes a great gift, especially for bakers (just add a label and ribbon!). How to substitute one for the other: Vanilla beans have a much stronger flavor than extract, so you dont need to use as much. For example, if your recipe calls for 1 teaspoon of extract, you can substitute