vanille

Vanille is a flavoring derived from orchids of the genus Vanilla, most notably Vanilla planifolia. The edible seed pods, or vanilla beans, are harvested green and cured through a lengthy process that develops the beans' characteristic warm, sweet aroma. The aroma arises from vanillin, together with hundreds of other volatile compounds.

Botany and cultivation: Vanilla orchids are tropical climbing plants native to Mexico. Vanilla planifolia requires warm, humid climates and shaded conditions. Because many environments lack the natural pollinators, pollination is often performed by hand to ensure fruit set. Pods mature approximately eight to ten months after pollination and are harvested green. Curing involves sun-drying, sweating, and fermentation to develop flavor and color.

History and distribution: Vanilla was cultivated in Mesoamerica by the Totonac and Aztec peoples before being introduced to Europe after the 16th century. The 19th-century discovery of hand-pollination by Edmond Albius on Réunion enabled large-scale cultivation outside Mexico. Today, major producers include Madagascar, Réunion, Indonesia, Tahiti, and other tropical regions, with Mexico remaining a source of beans.

Uses and composition: The primary aroma compound in vanilla beans is vanillin, but the overall flavor arises from a complex mixture of hundreds of volatile substances. Vanilla is used to flavor ice cream, desserts, beverages, and baked goods, and is also employed in perfumery. In industry, vanillin can be obtained from natural vanilla extract or synthesized chemically; natural vanilla is typically more expensive and may command higher prices.