Vanilla

Vanilla is a flavoring derived from orchids of the genus Vanilla, with Vanilla planifolia being the principal source. The edible fruit, known as the vanilla bean, is cured through a processing that develops its characteristic aroma and flavor. The plant is native to Mexico and is now cultivated in many tropical regions around the world.

Historically, vanilla was used by Mesoamerican cultures and was introduced to Europe after the Spanish conquest. Commercial cultivation outside Mexico began after Edmond Albius on Réunion island devised a practical method for hand pollination in 1841, enabling large-scale production in other tropical regions such as Madagascar and Indonesia.

Botany and cultivation: Vanilla is a climbing orchid that requires a support, warm temperatures, high humidity, and shade. In most regions, flowers must be pollinated by hand within a day of opening. After fertilization, green pods form and are harvested while still immature. Pods undergo curing—sweating, sun-drying, and aging—which develops their aroma. Commercial vanilla extracts are produced by macerating or percolating cured pods in ethanol.

Flavor and varieties: Natural vanilla derives its aroma from hundreds of compounds, with vanillin as the principal flavor component. This complexity distinguishes natural vanilla from synthetic vanillin. The main cultivated species are V. planifolia (Madagascar, Mexico), V. tahitensis (Tahiti), and V. pompona (West Indies).

Economy and usage: Vanilla is one of the most labor-intensive crops, with production concentrated in a few countries, notably Madagascar, Indonesia, and Mexico. Prices are volatile and sensitive to weather and disease. Vanilla is used in foods, beverages, and perfumes, and the term "vanilla" is used to describe a characteristic flavor and aroma.