Baking

[kerouac2]

All of those islands are vanilla islands, but the exporting places have changed over the years. Indonesia now produces the most vanilla, followed by China, then comes Madagascar, which is always the place I think of as being the source of vanilla. French Polynesia and Réunion continue to produce vanilla, but not very much compared to those other places.

[Kimby]

A VERY interesting article about vanilla in all its forms.

www.scientificamerican.com/article/the-problem-with-vanilla/

[kerouac2]

That article is indeed very interesting. Perhaps a bit longer than I would have wished.

I know that "vanilla" is the most popular flavour in France (and probably a lot of other countries). I read that in the United States the most popular flavour is "cinnamon" -- but maybe things have changed.

[bixaorellana]

One thing I have learned from this forum is that Canadians value nutmeg in baking the way that Americans have traditionally valued cinnamon. I now put lots of nutmeg in sweet baked goods and give a grateful nod towards Canada.

Cinnamon is very big in Mexico, although here they seem to prefer using it in its curled bark form.

In the video Mick discovered about Oaxaca, there is a segment where the presenter & a vanilla grower go way up into the jungly forests near Veracruz. Supposedly that's the only place in the world where vanilla grows wild. I think the vanilla orchid is native to Mexico, but surely it has escaped from cultivation in places like Madagascar, where it's grown commercially.

[casimira]

The best vanilla I ever had was from Mexico. I think I got turned onto it by Bixa.

I found a place here in NOLA where I can purchase it.

[Kimby]

When I grew up in Wisconsin, where a lot of paper is made, most vanilla (vanillin, actually) came from pulp byproducts. I am definitely biased against things labeled “vanilla flavor” or “natural and artificial flavors” .

[mich64]

May 31, 2020 21:22:03 GMT bixaorellana said:

One thing I have learned from this forum is that Canadians value nutmeg in baking the way that Americans have traditionally valued cinnamon

This is correct Bixa, and my parents argue whether to use nutmeg, clove or allspice (to get the flavor of nutmeg, clove and cinnamon!) in recipes. Cinnamon is a favorite as well and perhaps from region to region across the country this differs.

[bixaorellana]

It's pretty easy to find whole nutmeg here, even in the markets. I always have one going -- grab the grater hanging over my work table for instant delight.

It would be interesting to know if the classic sweet spices -- the ones you list: nutmeg, clove, allspice, & cinnamon -- are all equally old in terms of use in Europe & later the new world.

[tod2]

On the subject of cinnamon - Don't try and order a crepe in Paris with sugar and cinnamon! They give you the sugar and lemon juice but look at you blankly when you ask for cinnamon. So guess who travels to Paris with a bottle tucked into her luggage….

[kerouac2]

Cinnamon is definitely not appreciated in France, or in just tiny quantities. I have always loved it (because I grew up with it) but almost never use it now after so many years away from cinnamon country. Speculoos can have both cinnamon and ginger in them, though. Of course it's not a French item, but I think that people here appreciate the "ginger snap" aspect of it, so I would say that the ginger wins out.

Danish pastry from Denmark has cinnamon in it, but not at all the huge quantity of the American versions of it.

[bjd]

That's interesting. I really like cinnamon, particularly sprinkling it on anything with apples. Guess that means I'm not French. I have a Dutch friend who uses it a lot though.

[cheerypeabrain]

I use nutmeg and cinnamon (not TOGETHER >shudder<) a lot, in both savoury and sweet dishes. So what are your top herbs/spices?

Vanilla
Chilli
Ginger
Nutmeg
Cinnamon
Cumin
Coriander
Garlic
Paprika
Tumeric
Oregano
Thyme
Basil
Bay leaves

Those are the ones that get used up in this house anyway.

[onlyMark]

I don't use nutmeg or cinnamon and I have used bay leaves but don't remember when. Ginger is minimal too.
Coriander tastes like laundry to me, as has been mentioned in the past but parsley is used with abandon especially when we make tabbouleh.
Mint sometimes but not always when it could be used.
Then there is a couple I use when I can get them which is za'atar (dried thyme, oregano, marjoram, toasted sesame seeds, and salt) and my favourite, sumac.

[bjd]

Mark, you are obviously one of those people who is affected by the soap taste of coriander. There are studies about it:

www.nature.com/news/soapy-taste-of-coriander-linked-to-genetic-variants-1.11398

[lugg]

Nutmeg and Cinnamon remind me of Xmas ; I rarely use them other times of the year but like their flavours. The herbs / spices I use all year round are 1. fresh ... mint, ginger, dill, chilli, rosemary and basil 2. dried... paprika, cumin, caraway, juniper, curry leaves.

I can, and do live without, coriander and even worse parsley.

[onlyMark]

bjd, yes, I've known this actually for years. I proscribe to the theory that those who have genes that have mutated are the ones that like it. Humans in their natural form feel as I do. Mutants like it, proper humans don't. It's is the Devil's herb.

[bixaorellana]

Ohhhh, no! I do like cilantro, but suppose I could exist without it. But parsley, wonderful wonderful parsley? No, must have that!

[Kimby]

Jun 3, 2020 19:11:58 GMT bjd said:

Mark, you are obviously one of those people who is affected by the soap taste of coriander. There are studies about it:

www.nature.com/news/soapy-taste-of-coriander-linked-to-genetic-variants-1.11398

I am the subject of a family legend that may have resulted from the “soapy taste of coriander”.

We had gone out for pizza dinner at Shakey’s, a fun family outing, because after placing your order at the counter, you walked down a hallway that had windows looking onto the kitchen counters so you could watch YOUR pizza being made.

When it went into the oven, you went into the dining area and listened to live banjo music while waiting for your pizza to be brought to the table.

While waiting, I used the bathroom and washed my hands with liquid soap from a dispenser next to a big sign that said “ALL EMPLOYEES MUST WASH THEIR HANDS WITH PHISOHEX.”

When I got back to the table the pizza had been delivered and I dug in, but I was repelled by a soapy taste that I attributed to hands washed with Phisohex, either mine or the guys who assembled our pizza. When asked why I wasn’t eating the pizza, I said “It tastes like Phisohex!”

I never heard the end of that. Apparently the pizza (or the sausage on the pizza) was seasoned with an herb or spice with a soapy taste. Could it be coriander? I’ve not encountered other foods with this soapy off-taste, but then I haven’t seen any Phisohex dispensers since then either...

[bixaorellana]

My guess it was the phisohex. I like to wash my hands right before I eat, but always dread doing it in a restaurant because sometimes their soaps have perfumey or bubblegum-y smells which linger on my hands. If I mention it to anyone else, they always say some unsympathetic thing like, "Did you rinse?"

[onlyMark]

I did always think for a long time it was just me. Spending a lot of time in countries that use it a lot and it seemed everyone just lapped it up. It was a revelation that it can be up to fifteen to twenty percent of people also dislike it and also that we invariably associate it with the taste of one thing, soap. I know the scientific reason why, it's just a bit weird.
For Mrs M it is like catnip.

[kerouac2]

There's also the interesting detail that in the countries known for spicy food, there is a very signficant percentage of the population that doesn't like spicy food.

[lagatta]

Cardamom! And here in Québec, nutmeg over cinnamon. I eat parsley almost every day - important source of vitamins. Fresh ginger, fresh turmeric - not powdered. I find powdered turmeric very bitter. Caraway more than cumin.

I confess that an overpowering cinnamon odour reminds me of bad commercial baking, though I know that is unfair.

[fumobici]

Jun 4, 2020 5:43:03 GMT kerouac2 said:

There's also the interesting detail that in the countries known for spicy food, there is a very signficant percentage of the population that doesn't like spicy food.

I was surprised when I was informed that there is a significant minority of Thai people who won't eat anything even mildly spicy. And I've known Mexicans who are the same way. Shouldn't surprise obviously, but still does anyway.

[kerouac2]

That would be like finding an American who doesn't like cinnamon.

The real rarity is finding someone who does not like chocolate. Frankly, I am not particularly attracted to chocolate, but I would never say that I don't like it.

[lagatta]

I love (or loved) spicy food, but recently I've found, to my dismay, that any excess spicing upsets my tummy (No, I don't have an ulcer). I also have trouble with tomato sauce (spicy or not).

I do like very dark (90%) half-bitter chocolate, but only once in a while. Much fonder of cheese. There is a certain kind of young woman who gushes over chocolate, and also over smoothies.

[cheerypeabrain]

Mark, I use coriander seeds and dried....never the fresh leaves. Yuk. The fresh herbs/spices I use are garlic, chilli, ginger, bay leaves, thyme oregano, but I'm just as likely to use dried (especially seeds) or powdered forms.

My husband hates cardamom (hates coming across cardamom pods or cloves in his rice!) if I use it I have to dry toast the pods and then grind up the seeds.

My sister-in-law has at last given me her Mother's recipe for strawberry tiramisu. It's written in French (SiL is from Mauriac) but my brother translated it for me. The only thing I can't get here are French strawberries which are without doubt the nicest strawberries I've ever had. Had some a few years ago when my SiL brought some back from visiting her Mummy...I've searched far and wide and not found an English strawberry that compares well...and I've been strawberry picking in Somerset!

[onlyMark]

Cheery, dried coriander is bearable, no doubt about it. I am similar also to your husband concerning cardamom pods and cloves in my rice, but again with India and eating a lot there, I've pushed the dislike to the background. You come across them all the time.

[cheerypeabrain]

Sainsburys are selling enormous sacks of flour in some of their stores. I'm reasonably ok atm.

[cheerypeabrain]

Blueberry muffins made using the few blueberries I managed to rescue from the blackbirds

[kerouac2]

And next, a blackbird pie!