vanili

Vanili, commonly known as vanilla, is a flavoring derived from the cured seed pods of orchid vines in the genus Vanilla, with Vanilla planifolia being the most important commercially cultivated species. The word vanilla comes from the Spanish vainilla, meaning “little pod,” reflecting the pods from which the flavor is extracted.

Vanilla is native to tropical regions of Mexico and Central America, where it was historically first cultivated by the Totonac and later the Maya. In commercial production, the vines are grown in tropical climates with long dry and wet seasons. Flowers are typically pollinated by hand outside the species’ native range, after which the immature pods are harvested while still green. The curing process—consisting of killing, sweating, drying, and conditioning—develops the characteristic aroma and brown color over several months.

There are several major vanilla types. Bourbon vanilla, named for the Île Bourbon (Réunion), is now mainly produced in Madagascar and nearby regions and is the most common source of commercial vanilla. Mexican vanilla is often regarded for its rich, spicy profile, while Tahitian vanilla (Vanilla tahitensis) offers a distinct, floral character. Indonesian vanilla is another significant contributor. In addition to whole beans, vanilla is sold as extract, paste, or powder; vanilla extract is typically produced by macerating vanilla beans in alcohol and water.

Vanili is widely used in desserts, dairy products, beverages, and baked goods, and it also appears in perfumes and aromatherapy. Pure vanilla extract differs from synthetic vanillin or “vanilla flavor,” which may contain other aroma compounds or flavorings. Allergies and alcohol content can be considerations for some users.