Pods.
If you’ve ever grown orchids, you’ll understand why real vanilla is one of the most expensive spices in the world. (Saffron and cardamom are the other pricey spiceys.) Orchids in the genus Vanilla are tropical climbing plants that can only be pollinated by certain species of Mexican bees and hummingbirds that are capable of penetrating a tough outer membrane. Like our houseplants, vanilla orchids are finicky. For commercial purposes, however, this pollination is done by hand. The plants pods are either used whole, or as an extract commonly used in baking. The active ingredient is vanillin, which gives vanilla its unique flavor, and has yet to be successfully imitated. Interestingly, the word vanilla comes from the Latin word for vagina. I’ll never look at a vanilla pod the same way again.
Pulp.
Though the plant Tamarindus indica grows pods, it is actually the pulp within these pods that produces the sweet and sour tamarind flavoring. Sometimes tamarind pods are used whole, sometimes the pulp is used to make drinks, and sometimes the extract is used as a spice in Asian and Latin American dishes.
Bark.
Bark never looks to be edible, but we use the bark of the small evergreen tree Cinnamomum verum, for the common spice cinnamon. The unique flavor is due to the aromatic oils, cinnamaldehyde and eugenol. Though it’s usually found in desserts in the U.S., it is commonly used in both sweet and savory dishes in other parts of the world. It is high in antioxidant activity, and may also have antimicrobial properties.
Photo of coffee beans courtesy of Sandy Gin
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