Yesterday or the day before I told you about two new things in my life. One was the seed oil press that may arrive today but it’s going to have to be screwed down onto something and I don’t know when that will happen. So, I won’t be pressing oil for a while.
The other thing is vanilla! The other day I was reading Facebook and someone showed about a dozen or more quart jars of vanilla that was “brewing” — all different types/flavors of vanilla. Reading the comments led me to Indri’s Vanilla Bean Group on Facebook and that led me to Indri’s Vanilla Bean website.
My world has been changed! I never even thought about there being different vanilla beans from different regions and all have different flavors. Whether you’re interested in making your own vanilla or not, please go to that website and read some of those descriptions.
I ordered Papua New Guinea, Democratic Republic of Congo, Ua Pou, Equador, Cook Islands and Hawaii vanilla beans.
All have amazing descriptions but some are so intriguing. This one has aroma of roasted chiles. This one has the aroma of pecans, rum cake, fig and salted caramel. I really want every one of them but . . that’s not going to happen.
I was introduced to Mexican vanilla back in the early 80’s and, while I know it can be controversial for different reasons, it’s all I’ve used since then. Actually, we had a neighbor in Lake Charles, LA who was from Laredo, TX and had family there and they went back often. They always brought me back several big bottles of Mexican vanilla. I think during the 5 or 6 years we lived next door to them, I ended up with about 30 of those big glass bottles of vanilla. I have shared it with everyone who will take it because it takes so little of that vanilla to flavor things. I still have maybe three bottles of it.
I am so excited about making vanilla, and various recipes with the vanilla beans and trying the different flavors.
vivoaks says
I bought vanilla beans last fall and have yet to do anything with them. One of these days…
judy.blog@gmail.com says
Do it! The beans don’t last forever. The vanilla extract does.
Joyce says
I have been making my own vanilla for several years. I don’t do all the different flavors, but it is so easy to make and a lot less expensive than buying ready made! For a while I had a huge bottle of vodka sitting out because I didn’t have a cabinet tall enough to hold it and I was making quite a bit of vanilla. I had some people in to fix something and after they left I decided they probably wondered about me with all that vodka…LOL
judy.blog@gmail.com says
Vince worked for a bourbon/spirits company for 10 years in Kentucky and there was never a shortage of anything in our house and we rarely drink. I will be able to make all the vanilla I want and not have to buy anything other than the beans.
Joyce says
I forgot to say–after I make a batch of vanilla, I take the beans and dry them off and put them in a container of sugar to make some vanilla sugar too.
judy.blog@gmail.com says
A lot of people seem to cut the ends off the beans before putting them in the alcohol and put that in sugar too. Today I cut the ends of some beans I was using and stuck them in a a jar filled with sugar. I’ll remember your trick too. Thanks!
Nelle Coursey says
Sligers still sells the Mexican Vanilla here. You just need to make sure you get the one with the red rooster on it.
judy.blog@gmail.com says
Yes, that’s the one I’ve always used – with the Red Rooster. There’s a Mexican restaurant . . I can’t even tell you what street now . . and we could buy it there but we didn’t need it.
Nelle Coursey says
I am not sure which one that would be. There was Taquito Millinario, Gomez, Mi Familia, Emilio’s or Ricardo’s. I don’t think La Botana. Mi Familia is now Hacienda Leon and it is owned by the same people who own La Botana, but the food is 100 times better at Hacienda Leon! Gomez has reopened by the grandson as a food truck. The others ran the restaurant to the ground. Taquito Millaniaro is owned by the same people who own Emilio’s, Ricardo’s and Taco Rico. I can’t think of any other Mexican food places here. We were watching a special on TV the other day about a man who was doing Route 66 and he went through Carthage and Joplin. One of the places he stopped (I think it was in Carthage) was the Boots Motel. It was very interesting!
judy.blog@gmail.com says
Ricardo’s.
The Boots Motel was closed and for sale when we moved here. I wanted to buy it but knew we didn’t want that responsibility. It’s so cute! it sold and the new owners have done so much to bring it back to its glory days. Vince’s favorite Chinese restaurant is kinda across from the hotel so we pass by it often.
If we go to Carthage, which is where we mostly go, we go down old Route 66. If we go to Joplin, we cross over Route 66 to get to Joplin from our house. It’s pretty neat living here and meeting people who are passing through just traveling Route 66.
Debra Mcintosh says
When I was in Vanuatu one time I did a tour of a vanilla plantation. Very time consuming growing it as the plants were all hand pollinated, stored on racks when drying and hand turned. Very interesting though. Got the whole family involved.
Vicky says
I have been making plain ole vanilla for years. I’m very stingy with it and only gift it to serious cooks and my children of course. I’m thinking bourbon vanilla would be good.
Sandi B says
I stumbled upon IndriVanilla in April 2021 (I think)…I’ve got loads brewing in different alcohols. I’ve not purchased beans from the retail site, just from the group orders. Several are ready for decanting. Let me know if you want to do a taste test with some of the different beans/alcohols. I’d be happy to do a road trip!
judy.blog@gmail.com says
Oh, I need to pick your brain! I’m leaving Friday to go to Louisiana but let’s get together when I get back. Since all the vanilla is at your house, we can come there. I have a lot to learn!