vanillé

Vanillé refers to something that has been flavored with vanilla. This flavor is derived from the cured seed pods of the Vanilla orchid, a genus of climbing orchids. The most common species used for flavoring are Vanilla planifolia and Vanilla tahitensis. The process of preparing vanilla pods for use involves curing, which is a lengthy and labor-intensive process that develops the characteristic aroma and taste. The primary aromatic compound responsible for vanilla's flavor is vanillin.

In culinary contexts, vanillé is widely used to describe a wide range of food and drink products. This includes desserts such as ice cream, cakes, cookies, and custards, where vanilla is a foundational flavor. It can also be found in beverages like coffee, milkshakes, and some alcoholic drinks. Beyond food, the term vanillé can also describe fragrances and perfumes that feature vanilla as a prominent scent note, imparting a sweet, warm, and comforting aroma. In these applications, the vanillé quality contributes to the overall sensory experience, whether through taste or smell. The versatility of vanilla allows it to be incorporated into numerous consumer products, making the term "vanillé" a common descriptor in various industries.