Things that have no color, texture, depth, or liveliness are sometimes considered to be “vanilla”. Vanilla is ‘blah’. It is unexciting, uninteresting, and anything but noteworthy. It fades into oblivion in the company of oh, anything else at all. It is a moot flavor in the presence of even slightly more bold flavors. It could be argued that vanilla is pretty insignificant in this vibrant world.
But consider vanilla in a different light. It can awaken the palate, serving as a ground note, even when it’s not discernible in the flavor profile. Vanilla brings other flavors together, moderating stronger flavors. It is the great harmonizer of flavors. It can work with just about every type of flavor in the spectrum…sweet, salty, savory.
Vanilla is adaptable. It doesn’t take the spotlight, but it supports and shines a light on all of the other flavors. Vanilla is more noticeable when it is missing. Vanilla is not perfect or “poor, put upon”, though, so don’t view vanilla as a martyr or an angel. If cooked too hot for too long, vanilla can get bitter and lose its effectiveness as the great harmonizing ingredient.
So, please appreciate vanilla for its reliable, comforting, cohesive properties, and vanilla will consistently deliver its talents to whatever recipe it is added to…be sure of that!