What is crystallized or frosted vanilla?
What is crystallized or frosted vanilla?
How is crystallization formed?
Vanilla crystallization is a natural process. It occurs as the beans mature. Specifically, vanillin migrates to the outside of the pod. It then crystallizes on contact with air. This phenomenon only occurs on very high quality vanilla beans.
Forms of crystallization
Vanillin crystallizes in several different ways. The first takes the form of small, transparent crystals reminiscent of sugar. The second is characterized by long, fine filaments resembling tiny transparent needles.
Factors favouring crystallization
Several factors contribute to the formation of frosted vanilla. First of all, the quality of the beans is crucial. Only Planifolia vanilla beans are concerned. What’s more, the beans must be harvested when fully ripe, to ensure a high vanillin content. Last but not least, the preparation of the pod plays a vital role.
Experiments show that when pure liquid vanillin is heated and then slowly cooled, small crystals form.
The difference between mold and crystallization
Some people confuse frosted vanilla with moldy vanilla. But the two phenomena are very different.
- Frost is transparent to white, shiny and dry. It detaches easily and has no unpleasant odour.
- Mould starts out white, then turns grey, green or black. It is accompanied by an unpleasant odor reminiscent of wet earth or a cellar. It is a sign of poor preservation.
Norohy vanilla for gourmets
Crystallized vanilla: a guarantee of quality
How to use crystallized vanilla
A frosted vanilla pod is used in the same way as conventional vanilla. The vanillin crystals dissolve naturally in preparations. You can infuse the bean (scraped or not) in milk or cream, and use the beans to flavor desserts.
Infusions and pastries
First immerse the pod in a hot liquid, such as milk or cream. The vanillin will dissolve, releasing all its flavor. Then wash the split and scraped pod, dry it and use it as a powder or to flavour an alcohol through maceration.
You can also split the pod to recover the seeds and flavour your desserts.
Preserving frosted vanilla
To preserve its qualities, store vanilla in an airtight container. Store in a dry, dark place. Proper storage prevents the appearance of mold, while maintaining natural crystallization.
Why choose crystallized vanilla?
The presence of frost guarantees first-rate vanilla. It promises exceptional aromatic intensity. Opt for these beans if you’re looking for a unique taste experience.
Precious vanilla for chefs and pastry chefs
Professionals appreciate these pods for their aromatic power. They enhance sweet creations such as creams, ice creams and cakes. In the kitchen, vanilla also flavors savory dishes.
A rare and sought-after product
Not all pods frost. Only those containing a high concentration of vanillin develop this phenomenon. It’s a natural treasure reserved for connoisseurs. However, some vanilla species prevent this phenomenon by their very nature. Vanilla x Tahitensis, for example, contains very little vanillin. In fact, its main molecule is anisic alcohol.
Where can I find crystallized vanilla?
Crystallized vanilla is a rare product. It is not always available on the market. At NOROHY, we carefully select the best beans with high vanillin content. Over time, your vanilla beans will crystallize, provided they are stored under the right conditions.
Discover the complete NOROHY range for flavouring your dishes and pastries.
Crystallized vanilla is a real treasure. Its rarity and quality make it an exceptional product. It is the symbol of the aromatic richness of vanilla. Choosing crystallized vanilla means opting for an intense, authentic taste. It promises a unique taste experience. Don’t hesitate to include it in your creations.