0_Wizard
Do you like the flavor vanilla? It's my favorite ice cream flavor. It comes from a Mexican plant species.
Vanilla is a flavoring derived from orchids of the genus "Vanilla", primarily from the Mexican species, flat-leaved vanilla ("V. planifolia").
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Vanilla
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Ben &amp; Jerry's
Ben & Jerry's Homemade Holdings Inc, trading and commonly known as Ben & Jerry's, is an American company that manufactures ice cream, frozen yogurt, and sorbet. It was founded in 1978 in Burlington, Vermont, and sold in 2000 to Anglo-Dutch conglomerate Unilever. Today it operates globally as a fully owned subsidiary of Unilever. Its present-day headquarters is in South Burlington, Vermont, with its main factory in Waterbury, Vermont. Ben Cohen and Jerry Greenfield were childhood friends from New York. While Greenfield finished college, he found himself unable to make his way into medical school.
Vanilla
Vanilla is a flavoring derived from orchids of the genus "Vanilla", primarily from the Mexican species, flat-leaved vanilla ("V. planifolia"). The word "vanilla", derived from , the diminutive of the Spanish word ("vaina" itself meaning sheath or pod), is translated simply as "little pod". Pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called "tlilxochitl" by the Aztecs. Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s. Pollination is required to set the vanilla fruit from which the flavoring is derived.
Vanilla ice cream
Vanilla is frequently used to flavor ice cream, especially in North America and Europe. Vanilla ice cream, like other flavors of ice cream, was originally created by cooling a mixture made of cream, sugar, and vanilla above a container of ice and salt. The type of vanilla used to flavor ice cream varies by location. In North America, consumers are interested in a more prominent, smoky flavor, while in France, they want a more anise-like flavor. To create the smooth consistency of ice cream, the mixture has to be stirred occasionally and then returned to the container of ice and salt to continue the solidification process.
List of ice cream varieties by country
This article is about the ice cream varieties around the world. While industrial ice cream exists in Argentina and can be found in supermarkets, restaurants or kiosks, and ice cream pops are sold on some streets and at the beaches, the most traditional Argentine "helado" (ice cream) is very similar to Italian gelato, rather than US-style ice cream, and it has become one of the most popular desserts in the country. Among the most famous manufacturers are "Freddo," "Persicco," "Chungo", "Cremolatti" and "Munchi's," all of them located in Buenos Aires. Each city has its own "heladerías" (ice cream parlours) which offer different varieties of creamy and water-based ice creams, including both standard and regional flavours.
Green tea ice cream
There is a clear indication that Mount Fuji-shaped green tea ice cream was an item on the menu at the royal dinner party during the Meiji period (1868–1912). The true origin of green tea ice cream, however, is unknown. Although green tea itself seems to have existed as local handmade ice cream at some districts in Japan, none of the Japanese flavored ice creams were really merchandised until the 1990s because the major Japanese ice cream manufacturers were producing vanilla, strawberry and chocolate as their primary flavors. However, green tea shaved ice has been well known and popular in Japan long before green tea ice cream.
Milkshake
A milkshake is a sweet, cold beverage which is usually made from milk, ice cream, or iced milk, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate syrup, or fruit syrup. Outside the United States, milkshakes using ice cream or iced milk are sometimes called a thick milkshake or thick shake; in New England, the term frappe may be used to differentiate it from thinner forms of flavored milk. Full-service restaurants, soda fountains, and diners usually prepare and mix the shake "by hand" from scoops of ice cream and milk in a blender or drink mixer using a stainless steel cup.
Ice cream float
An ice cream float or soda (United States, United Kingdom, Canada, South Africa and East Asia), coke float (United Kingdom), root beer float (United States, Canada) or spider (Australia and New Zealand), is a chilled beverage that consists of ice cream in either a soft drink or in a mixture of flavored syrup and carbonated water. The ice cream float was invented by Robert McCay Green in Philadelphia, PA, in 1874 during the Franklin Institute's semicentennial celebration. The traditional story is that, on a particularly hot day, Mr. Green ran out of cold ice for the flavored drinks he was selling and used vanilla ice cream from a neighboring vendor, thus inventing a new drink.
1_Apprentice
Yes!  Vanilla gets a bad reputation as being a "bland" and "boring" flavor, but it's the basis for a lot of other flavors and mix-ins.
0_Wizard
Yes, absolutely. It's a very subtle flavor that is rich at the same time, if that makes sense. The word vanilla comes from Spanish "vaina" which means "little pod".
The word "vanilla", derived from , the diminutive of the Spanish word ("vaina" itself meaning sheath or pod), is translated simply as "little pod".
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Vanilla
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Vanilla
Vanilla is a flavoring derived from orchids of the genus "Vanilla", primarily from the Mexican species, flat-leaved vanilla ("V. planifolia"). The word "vanilla", derived from , the diminutive of the Spanish word ("vaina" itself meaning sheath or pod), is translated simply as "little pod". Pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called "tlilxochitl" by the Aztecs. Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s. Pollination is required to set the vanilla fruit from which the flavoring is derived.
Vanilla (genus)
Vanilla, the vanilla orchids, forms a flowering plant genus of about 110 species in the orchid family (Orchidaceae). The most widely known member is the flat-leaved vanilla ("V. planifolia"), native to Mexico, from which commercial vanilla flavoring is derived. It is the only orchid widely used for industrial purposes in flavoring such products as foods, beverages and cosmetics, and is recognized as the most popular aroma and flavor. The key constituent imparting its popular characteristics is the phenolic aldehyde, vanillin. This evergreen genus occurs worldwide in tropical and subtropical regions, from tropical America to tropical Asia, New Guinea and West Africa.
Cocoa bean
The cocoa bean, also called cacao bean, cocoa (), and cacao (), is the dried and fully fermented seed of "Theobroma cacao", from which cocoa solids and, because of the seed's fat, cocoa butter can be extracted. The beans are the basis of chocolate, and of such Mesoamerican foods as "mole" and "tejate". The word "cocoa" comes from the Spanish word "cacao", which is derived from the Nahuatl word "cacahuatl". The Nahuatl word, in turn, ultimately derives from the reconstructed Proto Mije-Sokean word "*kakaw~*kakawa". The term "cocoa" also means  The cacao tree is native to the Americas. It originated in Central America and parts of Mexico.
Papantla
Papantla ( ) is a city and municipality located in the north of the state of Veracruz, Mexico, in the Sierra Papanteca range and on the Gulf of Mexico. The city was founded in the 13th century by the Totonacs and has dominated the Totonacapan region of the state since then. This is the home of vanilla, which is native to this region, the Danza de los Voladores and the El Tajín archeological site, which was named a World Heritage Site. Papantla still has strong communities of Totonacs who maintain the culture and language. The city contains a number of large scale murals and sculptures done by native artist Teodoro Cano García, which honor the Totonac culture.
List of placeholder names by language
This article is about placeholder names in various languages. In Afrikaans, "dinges" ('thing'), "goeters" ('things'), "watsenaam" ('what's its name') are common placeholders. A common placeholder name for a semi-mythological place - much the same as Timbuktu - is "Pofadder" (a real town). A general term for a far away, remote/rural environment is "Boendoe". "Van die jaar toet" (from the year "tut") is often used to indicate an unspecified, long time ago. Arabic uses "Fulan", "Fulana[h]" (فلان / فلانة) and when a last name is needed it becomes "Fulan AlFulani", "Fulana[h] AlFulaniyya[h]" (فلان الفلاني / فلانة الفلانية).
Domesticated plants of Mesoamerica
Domesticated plants of Mesoamerica, established by agricultural developments and practices over several thousand years of pre-Columbian history, include "maize" and "capsicum". A list of Mesoamerican cultivars and staples:  Maize was domesticated in Western Mexico and Mesoamerican cultures expanded wherever it was cultivated. It became widespread in the Late Archaic Period and was grown wherever conditions allowed. The early use of maize focused on the consumption of unripened kernels. Before people settled into villages and began farming, the amount of time it took to invest in maize was too great.
Chocolate
Chocolate is a typically sweet, usually brown food preparation of "Theobroma cacao" seeds, roasted and ground. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. The earliest evidence of use traces to the Olmecs (Mexico), with evidence of chocolate beverages dating back to 1900 BCE. In fact, the majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as "xocolātl" , a Nahuatl word meaning "bitter water".
1_Apprentice
Yeah that little pod contains the black seeds that contain all the flavor.  Alton Brown showed me on his show how to extract vanilla from the pod.
0_Wizard
Apparently that is done by macerating and percolating the vanilla pods. You put it in a solution of water and ethanol.
Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethanol and water.
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Vanilla extract
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Vanilla
Vanilla is a flavoring derived from orchids of the genus "Vanilla", primarily from the Mexican species, flat-leaved vanilla ("V. planifolia"). The word "vanilla", derived from , the diminutive of the Spanish word ("vaina" itself meaning sheath or pod), is translated simply as "little pod". Pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called "tlilxochitl" by the Aztecs. Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s. Pollination is required to set the vanilla fruit from which the flavoring is derived.
Vanilla extract
Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethanol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that the solution contains a minimum of 35% alcohol and 100g of vanilla beans per litre (13.35 ounces per gallon). Double and triple strength (up to 20-fold) vanilla extracts are available. Vanilla extract is the most common form of vanilla used today. Mexican, Tahitian, Indonesian and Bourbon vanilla are the main varieties.
Vanillin
Vanillin is a phenolic aldehyde, which is an organic compound with the molecular formula CHO. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring agent in foods, beverages, and pharmaceuticals. Vanillin and ethylvanillin are used by the food industry; ethylvanillin is more expensive, but has a stronger note. It differs from vanillin by having an ethoxy group (–O–CHCH) instead of a methoxy group (–O–CH). Natural "vanilla extract" is a mixture of several hundred different compounds in addition to vanillin.
Vanilla tahitensis
Vanilla tahitensis is a species of orchid in the genus "Vanilla". It was first described by the botanist John William Moore in 1933 from Raiatea in the Society Islands, where it was found growing on trees, having escaped from cultivation. "Vanilla tahitensis" is a polyploid species and has been shown to be a cross between "Vanilla planifolia" and "Vanilla odorata". This hybridisation may have happened naturally or inadvertently in the period 1350-1500 in tropical America. It was used by the Aztecs and the flavour proved popular with the Spaniards. Hernán Cortés brought vanilla pods to Europe where they were grown in greenhouses, and cultivation was attempted in various tropical locations.
Ethanol fuel in Brazil
Brazil is the world's second largest producer of ethanol fuel. Brazil and the United States led the industrial production of ethanol fuel in 2014, together accounting for 83.4 percent of the world's production. In 2014 Brazil produced 23.4 billion liters (6.19 billion U.S. liquid gallons), representing 25.2 percent of the world's total ethanol used as fuel. Brazil is considered to have the world's first sustainable biofuels economy and the biofuel industry leader, a policy model for other countries; and its sugarcane ethanol "the most successful alternative fuel to date." However, some authors consider that the successful Brazilian ethanol model is sustainable only in Brazil due to its advanced agri-industrial technology and its enormous amount of arable land available; while according to other authors it is a solution only for some countries in the tropical zone of Latin America, the Caribbean, and Africa.
Ethanol
Ethanol, also called alcohol, ethyl alcohol, and drinking alcohol, is a chemical compound, a simple alcohol with the chemical formula . Its formula can be written also as −− or − (an ethyl group linked to a hydroxyl group), and is often abbreviated as EtOH. Ethanol is a volatile, flammable, colorless liquid with a slight characteristic odor. It is a psychoactive substance and is the principal type of alcohol found in alcoholic drinks. Ethanol is naturally produced by the fermentation of sugars by yeasts or via petrochemical processes, and is most commonly consumed as a popular recreational drug.
Ethanol fuel
Ethanol fuel is ethyl alcohol, the same type of alcohol found in alcoholic beverages, used as fuel. It is most often used as a motor fuel, mainly as a biofuel additive for gasoline. The first production car running entirely on ethanol was the Fiat 147, introduced in 1978 in Brazil by Fiat. Ethanol is commonly made from biomass such as corn or sugarcane. World ethanol production for transport fuel tripled between 2000 and 2007 from to more than . From 2007 to 2008, the share of ethanol in global gasoline type fuel use increased from 3.7% to 5.4%. In 2011 worldwide ethanol fuel production reached with the United States of America and Brazil being the top producers, accounting for 62.2% and 25% of global production, respectively.
1_Apprentice
Such an intense process, right!  Just so people can dismiss the flavor as "boring."  Anyway, have you ever tried vanilla in couscous?  It's usually used in ice cream, but vanilla can make an interesting desert couscous.
0_Wizard
I've never actually thought about vanilla in couscous. They're steamed balls of crushed durum wheat semolina. It is usually served with stew. Do they add the stew and vanilla?
Couscous ( ' ; ') is a Maghrebi dish of small (about 3mm diameter) steamed balls of crushed durum wheat semolina, usually served with a stew spooned on top.
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Couscous
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Couscous
Couscous ( ' ; ') is a Maghrebi dish of small (about 3mm diameter) steamed balls of crushed durum wheat semolina, usually served with a stew spooned on top. Couscous is a staple food throughout the North African cuisines of Algeria, Morocco, Tunisia, Mauritania, Libya, Egypt, and to a lesser extent in Sicily. The original name may be derived from the Arabic word "Kaskasa", meaning "to pound small" or the Berber "Seksu", meaning "well rolled", "well formed", or "rounded". Numerous different names and pronunciations for couscous exist around the world. Couscous is or in the United Kingdom and only the latter in the United States.
Pasta
Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Also commonly used to refer to the variety of pasta dishes, pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. As an alternative for those wanting a different taste, or who need to avoid products containing gluten, some pastas can be made using rice flour in place of wheat. Pastas may be divided into two broad categories, dried ("pasta secca") and fresh ("pasta fresca").
Durum
Durum wheat (), also called pasta wheat or macaroni wheat ("Triticum durum" or "Triticum turgidum" subsp. "durum"), is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it only represents 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum wheat is awned (with bristles). It is the predominant wheat that grows in the Middle East. "Durum" in Latin means "hard", and the species is the hardest of all wheats.
Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Semolina
Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making pasta and couscous. The word "semolina" can also refer to sweet dessert made from semolina and milk. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize. "Semolina" is derived from the Italian word "semola", meaning 'bran'. This is derived from the ancient Latin "simila", meaning 'flour', itself a borrowing from Greek "σεμίδαλις (semidalis)", "groats". The words "simila, semidalis, groat," and "grain" may all have similar proto-Indo-European origins as two Sanskrit terms for wheat, "samita" and "godhuma", or may be loan words from the Semitic root "smd" – to grind into groats ("cf."
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
1_Apprentice
Yes it's kind of like a "sweet bread soup" with sweetened bread flavored with vanillia.  Almost like a cake, really.