Vanilla is the pod of a climbing orchid and widely grown in the tropics, especially Madagascar, the West Indies and Fiji. The bean pods are cured and turn black. The extract and essence are both made by soaking vanilla pods in alcohol to leech out the flavor, but vanilla essence, which often has syrup added, is more concentrated. Look for the word 'pure' on the label and avoid artificial vanilla, which is derived from clove oil.

Vanilla pods offer the best flavor of all, for they have subtlety; vanilla essence and extract can be rather overpowering when used with a heavy hand.

Generally most Asian meals do not end with desserts. Sweet things tend to be eaten as snacks during the day and desserts, if served, are reserved for special occasions. Thai desserts are usually based on grains such as rice, sago and sweetcorn, as well as coconut milk and tropical fruits such as bananas, jackfruit and oranges.

Many Thai desserts are sweetened with palm sugar, also known as jaggery, or coconut sugar. This comes in hard cylinders that have to be grated, cakes that can be broken up, or as a thick treacle in tubs. If palm sugar is unavailable, use some demerara or dark brown sugar melted with a little water for this popular Thai dessert instead.

** Asian Desserts **