I am a big fan of aromatics. Which is why a Deepavali hamper from Crafts Council of Tamil Nadu warmed the cockles of my heart. Not just because it contained organic cinnamon and vanilla sugar, but also because it was a hamper that provided a means of income to the tribal women in the Anaikatti area.
Vanilla and cinnamon always activate the ‘sweet’ part of my brain. When the fine black seeds of the vanilla pod and powdered cinnamon find company in the grains of castor sugar crystals, it is indeed a very special friendship.
A whiff from the jars and you are transported into a world of warm French toast, cinnamon doughnuts, just-out-of-the-oven apple pie, bread pudding, a bowl of stewed fruit…
Vanilla is the second most expensive spice in the world and is cultivated in the shade of trees. They are vines and can grow rather long. Vanilla cultivation has it’s origins in Mexico. The largest and the most aromatic of vanilla pods are available, even today, in Mexico. Vanilla is expensive as it is labour intensive.
Make it yourselfVanilla sugar can be made and stored for a long time. It can truly elevate taste. The other day, I offered someone a mug of milk infused with vanilla sugar and it was polished off with a smack of the lips.
A mere half-a-teaspoon is enough for the fragrance to permeate and percolate and work its magic. It is definitely a mood elevator and a perfect drink to nurse especially while watching the rain fall outside.
A few years ago, vanilla cultivation did find its way into our farms. A unit in Pollachi is one of the largest producers of vanilla extract in India and they have been in the business for 11 years.
The owner Mr. Mahendran sources his vanilla pods locally and from the neighbouring states. By and large the vanilla farming is organic. I had the opportunity to use the locally grown vanilla, and in my opinion it’s as good as a vanilla extract from abroad. A 75 ml /100gm vial costs Rs. 700. The satisfaction of using locally sourced products is immense. Unfortunately, the vanilla essence that is commonly available is only a diluted version of the purer extract.
Now to cinnamon that evokes warm comfortable memories of hot chocolate and pies, fairy tales and home. My family’s favourite treat is the cinnamon snail or cinnamon swirl. Cinnamon is the inner bark of the tree. When powdered finely, it is perfect with sugar. A small amount of it can really go a long way. However, one has to be careful that there are no shards of cinnamon as that can ruin the eating experience.
Make it sing!A simple bowl of warm stewed apple can sing with a sprinkling of cinnamon sugar on the top. My children love hot chocolate. On the rare occasion that I help myself to a cup, I need a tiny scattering of this warm woody powder on top. Sometimes a cinnamon stick is offered as a stirrer for a hot chocolate drink.
Include these aromatics in your pantry. As you begin to use them, it will add that extra flavour to your dishes.
You can make vanilla and cinnamon sugar at home. All you need is some good organic vanilla pods and cinnamon quills. Slit the vanilla pods and mix the seeds in with any fine sugar, not necessarily white. You can do the same with finely powdered cinnamon and sugar.
You can source the flavoured sugars from Crafts Council of Tamil Nadu. For details contact:
98433 20067/ 98422 54936 .
For vanilla extract, contact: 97866 33633
Read more about food on Shanthini’s website www.pinklemontreerecipes.com
