Vaniljan

Vaniljan is the spice and flavoring obtained from the mature seed pods of vanilla orchids, especially Vanilla planifolia. It is prized for a sweet, warm, creamy aroma and is used in foods, beverages, and perfumes.

Origin and botany: Vanilla orchids are tropical climbing vines native to Mexico. In their native range, some species are pollinated by specific bees; outside, hand pollination is common. They require warm, humid climates, with partial shade and support structures for growth.

Harvesting and curing: Pods are harvested when mature and cured by sweating, drying, and aging. This process develops vanillin and other aromatic compounds, darkens the pods, and concentrates flavor. Vanilla extract is produced by macerating cured pods in alcohol.

Chemistry, varieties, and economy: Vanillin is the principal aroma compound, but natural vanilla contains hundreds of volatile compounds that create its complex aroma. Major varieties include Madagascar Bourbon vanilla (V. planifolia), Mexican vanilla (V. planifolia), and Tahitian vanilla (V. tahitensis), each with distinct notes. Vanilla is among the most labor-intensive spice crops; leading producers include Madagascar, Indonesia, Mexico, and Tahiti. Yields vary with weather and pollination success, causing price volatility. It is sold as whole pods, ground powder, or extracts; synthetic vanillin provides a cheaper substitute.