vanillas

Vanillas are a group of orchid species in the genus Vanilla, within the family Orchidaceae. Approximately 150 species exist, but only a few produce edible seed pods whose aromatic compounds define the spice vanilla. The two species most widely cultivated for commercial vanilla are Vanilla planifolia and Vanilla tahitensis; the pods are commonly called vanilla beans and are used whole or processed into extracts and pastes.

Vanilla orchids are tropical, climbing vines that normally require a support structure and warm, humid conditions. In their native Mesoamerican range, some species are pollinated by local bees, but commercial vanilla typically relies on hand pollination elsewhere to ensure fruit set. Plants take several years to mature and yield can vary with climate, soil, and disease pressure.

Processing begins after harvest with curing, a multi-stage treatment that includes sweating, sun-drying, and conditioning to develop vanillin and other flavor compounds. The resulting beans may be sold whole, ground, or processed into vanilla extract, paste, or flavorings. In many markets, vanilla extract is regulated to contain a minimum alcohol content (commonly 35 percent) and a specified bean concentration.

Historically, vanilla was used by the Totonac and Aztec peoples of present-day Mexico, before being introduced to Europe after the Spanish conquest. Commercial cultivation expanded in the 19th century, with Madagascar, Réunion, and Tahiti becoming major producers. Today, major producers include Madagascar, Indonesia, and Mexico. Vanilla remains among the most labor-intensive spices, with price volatility and ongoing concerns about sustainability and fair labor practices.