關於味正琳(台灣香莢蘭) | 台灣美食網

深深對香草莢風味著迷的味正琳師傅，耗費許多精神研究香草莢的歷史及運用，並透過桃園農改場取得技轉，開始種植香草莢植株「香莢蘭」，開啟了另一個身分「香草農夫」， ...

香草在早期，是只有貴族才能吃的到的頂級香料，到了現代，香草仍然珍貴，它僅次於番紅花，位居世界第二昂貴的香料！香草莢在經由六個月的發酵乾燥後，散發的香草醛氣味細膩高雅，帶有微微的甜香，又像奶油般溫潤。當香草籽運用在甜點中，就像女人佩戴上低調典雅的珠寶，既不會搶去主角風采，更能提升甜點整體風味，讓味蕾感受到的層次變得悠長而饒富。

In early days, Vanilla is a kind of spice that only available for nobles. Until today, Vanilla is still precious. It is the second-most expensive spice after saffron. After slow-drying and fermentation of Vanilla pod for six months, the aroma is just sweet and smooth like cream. Adding Vanilla into dessert, it will enhance all the other flavours in your dessert deeper and complex. Without it, your dessert will tend to taste bland and flat.