Instructions: If vanilla beans are in your pantry, you possess one of the most exotic, prized and labor-intensive ingredients in the world. It takes at least four years after planting to produce the beans, which are the only edible fruit found in the orchid family. Given that connection, its no wonder vanilla has such an intoxicating flavor and aroma.

Native to the Americas, vanilla was first grown by the Totonaca tribe along Mexicos gulf coast.

From there it spread to Colima, Ecuador, other parts of Central and South America, and other countries with climates suitable for growing vanilla, such as Tahiti.

Bourbon vanilla, also called Madagascar vanilla, is the most commonly used in extracts. But while Bourbon vanilla is now grown on the islands of Reunion and Comoros near Africa, it originated from Mexican vanilla plant stock.

Mexico no longer dominates the world supply of vanilla beans, but some smooth, richly flavored beans still come from the areas in and around Veracruz.

Be sure to avoid any products from Mexico that contain an artificial vanilla flavoring called coumarin. This substance, a natural extract from the tonka bean, has been banned in the United States and can cause liver problems, according to some studies. A number of extract suppliers that import from Mexico note on their labels that their product is FDA Approved or coumarin-free.

Mexican vanilla has an almost cult-like following among many professional chefs. You can get away with average-quality vanilla in dishes, but add pure, strong Mexican vanilla and youve kicked the taste up a big notch.

One of the first uses for vanilla in Mexican cooking was in the hot chocolate drinks of the Aztecs. Roasted cocoa beans and corn were pulverized with a mano y metate or big stones. One or more vanilla beans were added, along with water and honey. Hot chilies might have been included, too, although they have been replaced today by cinnamon and other sweet spices.

Vanilla is often used in Latin main courses. One of my favorites is a white wine sauce for lobster that includes garlic and vanilla. The unexpected flavor of vanilla brings out the sweetness of shellfish and many other seafood dishes.

Or try this pork dish with vanilla and Chilean cherry sauce.

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