hours. The beans are then spread in the sun to absorb heat, becoming so hot they almost burn the worker's hands as they handle the beans. Late in the afternoon they are gathered and wrapped in blankets and straw mats and placed in boxes to sweat overnight. The next day the beans are spread in the sun. The process is repeated until the beans are properly cured, taking as long as three to six months, during which time the beans are handled hundreds of times. About five pounds of green, uncured beans produce one pound of cured vanilla.

Mexican vanilla, known for its mild, smooth flavor, has a special affinity for chocolate, creamy desserts such as flan, and other desserts that are cooked over low heat with short cook times. It's smooth flavor also helps tame the acidity of tomatoes in savory dishes such as chili and spaghetti sauce, and acts as a mellowing counterpoint in barbecue sauces.

Sometime between 1520 and 1525, the Spanish conquistador Hernando Cortez vanquished the Mexican emperor Montezuma, and was introduced to an intriguing beverage called chocolatl, made with cacao (cocoa beans ground to a powder), and powdered tlilxochitl, or vanilla pods. For the first time, a European tasted vanilla.

Cortez returned to Spain with cacao beans and vanilla pods, which became extremely popular throughout Europe. It was not until 1602, however, when vanilla was used to flavor foods other than chocolate. It was then that vanilla began its climb to the top in the world of flavors.

Until well into the 1800's, Mexico was the only source of the species Vanilla Planifolia. Mexican vanilla pods were naturally pollinated by a single species of bee, found only in Mexico. Attempts to grow the flavorful orchid failed in other locations until 1841, when pollination by man was introduced. Mexican production today is overshadowed by the vanilla production of Madagascar, but the crop remains important.

Grown in humid, tropical areas, which can get up to 80 inches of rainfall a year, Mexican vanilla has characteristic qualities that make it different from its Madagascar relatives, being slightly milder and smoother.

Most cultivation is on family-owned plantations, with much of the labor performed by the native Totonaco Indians. It is a labor-intensive process. After harvest, the beans are wrapped in blankets and straw mats, then placed in ovens for 24 to 48

The ancient Aztecs knew it centuries ago. The secret to really good hot chocolate is to add the distinctive flavor of vanilla.

Vanilla, with its complex character and enticing aromas, is essential to producing a cup of hot chocolate worth keeping secret. The smooth, spicy character of Mexican vanilla can help round out the bitterness

of dark chocolate, while the mellow, full flavor of Madagascar Bourbon pure vanilla adds dimension to milk chocolates and mochas.

Some hot chocolates are sweeter than others; some have updated topnotes of coffee, mint or cream. Each of these profiles can use various vanilla flavors to bring out the best in the blend. In addition, powdered chocolate mixes may require a different type of vanilla than a liquid mix, or hot chocolates dispensed from a machine may need a vanilla blend different from chocolate mixes that are stored cold and microwaved.

The vanilla experts at Nielsen-Massey can help to find the perfect vanilla no matter what flavor profile you are going for. And the secret of the Aztecs will be yours.

Behind the Bean

Dan Fox has recently joined the Nielsen-Massey family as Director of Sales. Dan's experience is extensive in the food industry, on both the processor and supplier sides.

His expertise will be put to good use as he acts as the direct contact between Nielsen-Massey's domestic ingredient brokers as well as their international agents.

Dan will be heavily involved at all the trade shows that Nielsen-Massey participates in, so come by the booth and meet him. He is a member of IFT and he is on the Marketing and Trade Committee of the International Association of

Chef Klaus Tenbergen is an Assistant Professor in the Baking and Pastry Department of the School of Culinary Arts at Kendall College, Evanston, Illinois. He started his career in classic European fashion in 1977 as apprentice to a baker in Germany. He is Bäckermeister (Germany), Certified Master Baker (USA) and Master Baker (South Africa). Klaus Tenbergen joined Kendall College in 1998.

Chef Tenbergen believes in using the highest quality ingredients available, and came across Nielsen-Massey's vanilla products during a retail baker's show. Followed by a visit to the Waukegan plant, the chef was impressed with the professionalism, expertise and friendliness of the Nielsen-Massey staff, as well as the quality of their products. He was very excited to consult with them during the National Restaurant Association show in Chicago.

His favorite product is the Vanilla Paste, which is of such high caliber that this is now the only vanilla paste used in the Culinary School. Chef Tenbergen is a true ambassador for this great product. "I feel good about telling my fellow colleagues about the great vanilla products Nielsen-Massey has available. I'm a dedicated user of Nielsen-Massey products, and have been brand loyal to their products ever since."

He showcased the use of whole vanilla beans at the National Restaurant Association show in a delicious and unique pineapple dessert.

Recipe of the Month from Chef Claus Tenbergen

Braised Pineapple Infused
With Vanilla Beans

1 fresh pineapple
1000 g (2 lb.) sugar
1000 ml (1 quart) water
3 or 4 Nielsen-Massey vanilla beans

of the simple syrup over the top of the fruit. Place in oven. After ten minutes, ladle some of the syrup over the top of the pineapple. Repeat every ten minutes, until the pineapple shrinks slightly and softens.

The vanilla balances the acidity of the pineapple and turns the fruit into a surprisingly sweet treat. To serve, remove the vanilla pieces from the pineapple and cut the fruit into bite sized pieces. Place on serving plates and garnish as desired. Great with any dessert wines.

Issue 32000