It's sad but understandable that vanilla wafers are no longerVanilla prices have surged since March 2017 when a cyclone hit
flavored with all-real vanilla. I myself have taken to
artificial flavor lately because of the huge rise in price of
the real thing.
Madagascar which destroyed a number of vanilla plantations. It takes
2 to 7 years for a vanilla vine to grow to maturity and blossom. And
of course every vine needs a tree to grow on in the first place.
I bought some pure vanilla extract a few weeks ago and was shocked
to see Club House Pure Vanilla Extract priced at $19.99 for a 125 ml
bottle which works out to $160 per liter. I have taken to subbing
a tablespoon or more of spiced dark rum for each teaspoon of vanilla
called for in a recipe. The last time I made rice pudding I was
out of both rum and cheap rye so I used a tablespoon of good single
malt Scotch and the rice pudding was delicious. Somebody made a
snide comment about wasting good Scotch and I responded the whisky
was actually cheaper than vanilla and so an economy measure!
On 05-10-18 10:30, Michael Loo <=-
spoke to Jim Weller about 714 vanilla + Scotch <=-
Vanilla prices have surged since March 2017 when a cyclone hit
Madagascar which destroyed a number of vanilla plantations. It takes
2 to 7 years for a vanilla vine to grow to maturity and blossom. And
of course every vine needs a tree to grow on in the first place.
Leading to the danger of immature vanilla pods
or pods from immature plants being sold because
of financier pressures to produce.
I see a sludgy black rum going well in most places
calling for vanilla. Scotch, well, maybe, and it
has an honorable history in sweet things, but the
flavor of a good one is pretty punchy - might go
well with a nutty dessert, but my mind's taster
tastes scorch if you flavor pudding with Scotch.
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