Vanilla is one of the most popular flavors in the world. Rich, comforting, and exotic, vanilla flavors everything from cakes to coffee. It is the world’s second most expensive spice, with saffron being first.

The vanilla bean comes from an orchid that is native to Mexico. It was used by the ancient cultures that lived in Central America. In fact, vanilla was unknown in Europe until Cortes introduced both vanilla and chocolate to European nobility in the 1520s.

While many people tried to grow vanilla outside of Central America it never succeeded. In its native soil the orchid that produces the vanilla bean is pollinated by a certain bee called the Melipona. The Melipona bee could not survive outside of Central America and the vanilla could not be pollinated without it.

In 1837 a Belgian botanist Charles François Antoine Morren discovered that the plant could be artificially pollinated. His method of artificial pollination was time consuming, however, and in 1841 a young slave, Edmund Albius, discovered that he could pollinate the plants by hand. Vanilla was now able to be grown almost anywhere.

It is grown in three major areas:

• Madagascar
• South Pacific
• West Indies

Making your own homemade vanilla is not difficult to do. The flavor is fresh and deep, much different from the store bought version. You will need some patience and the following items:

• Dark jars, with covers, for storage
• 8 oz good vodka
• 4 vanilla beans
• Kitchen knife

1. First pour the vodka into the container where you will be storing your finished vanilla.
2. Add the vanilla beans and shake well.
3. Store in a cool, dark place for thirty days. Shake the vanilla daily.
4. Strain through a coffee filter into a bottle and seal.
5. Homemade vanilla makes wonderful gifts for Christmas and other events.
6. The vanilla will not go bad and it will continue to pick up flavor as it stands. By allowing it to stand for six months before straining you will get a gourmet, deeply flavored vanilla extract.

Use as you would any vanilla flavoring.

Some types of beans are more flavorful than others.  It is a good idea to try each type to see which you prefer.  You may even want to use different types of vanilla in different dishes, or create your own blends.

Make sure your vanilla beans are highly scented and oily looking.  These will be the freshest and the best.  Do not buy beans that smell smoky, are brittle, or molded.

Bourbon- The bourbon beans are long and slender.  These beans have a rich taste and scent.

Mexican- The Mexican vanilla has a spicy quality,

Tahitian- These beans are more floral in scent with a fruity taste.

Vanilla beans can be found in your local grocers or on the internet. You can even find organically grown, fairly traded vanilla beans online or at places like Whole Foods. Here are some sources for fresh vanilla:

• Amadeus Vanilla Beans
• The Vanilla Shop
• Boston Vanilla Bean Shoppe
• Penzey's
  

These moist cupcakes are rich with vanilla flavor.

• 1 1/2 sticks organic, unsalted butter, room temp
• 1 1/2 cups sugar
• 2 eggs, room temp
• 3 teaspoons pure vanilla extract
• 1 inch vanilla bean2
• 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/2 cups flour
• 1 1/4 cups milk

1. Preheat oven to 375 degrees F.
2. Bring milk to a simmer. Cut the vanilla bean in half and drop in the milk. Let cool.
3. Sift dry ingredients together.
4. Cream the butter until smooth. Slowly add sugar.
5. Add eggs, one at a time, beating well after each.
6. Scrape the seeds from the vanilla pod into the milk. Save pod, it still has a lot of flavor and can be used to use to flavor sugar.
7. Add flour mixture alternately with milk, beginning and ending with the flour.
   
8. Mix well and spoon into 16 baking cups. Bake 20 minutes or until done.

Frost with any buttercream frosting you like.