It's About Time You Knew Exactly Where Vanilla Comes From | The Huffington Post It's About Time You Knew Exactly Where Vanilla Comes From 03/25/2014 07:00 am ET | Updated Nov 06, 2014 900 Alison Spiegel Food writer and editor Image Source via Getty Images Vanilla is one of those powerful ingredients we use all the time, but probably take for granted. Whether it's vanilla extract in your chocolate chip cookies or scraped vanilla beans for custard or ice cream, vanilla is called for in all kinds of recipes. With so many uses and so many different types of vanilla -- from "Bourbon" to Mexican -- vanilla is an omnipresent ingredient whose value cannot be overstated. As ubiquitous as vanilla is, however, its origin isn't known to everyone. Do you know where vanilla comes from? Vanilla's origin story is anything but... er... vanilla. Vanilla comes from an orchid. Dan Sams via Getty Images Vanilla comes from orchids of the genus Vanilla. While the major species of vanilla orchids are now grown around the world, they originally came from Mesoamerica, including parts of modern day Mexico and Guatemala.

The vanilla orchid is a vine-like plant that grows up trees. Michael Leach via Getty Images Only 10 to 20 degrees ?! It's a very picky plant. Most vanilla today comes from Madagascar and the island of Réunion Dan Sams via Getty Images Seventy-five percent of vanilla on the market today is derived from vanilla plants in Madagascar and Réunion. It is commonly known as Bourbon vanilla, named for the island Réunion, which was formally named Île Bourbon. The rest of the world's vanilla crop comes from Mexico and Tahiti. Underwater & Nature Photography via Getty Images Vanilla from these countries is much harder to get ahold of. Mexican vanilla is supposed to be smoother, darker and richer than vanilla from Madagascar, and Tahitian vanilla is said to have more floral notes. Vanilla is the second most-expensive spice, after saffron. Daniel Hurst Photography via Getty Images Like saffron , vanilla is very labor intensive to produce. In order for vanilla orchids to produce pods (commonly referred to as beans), the plant must be pollinated by hummingbirds or a specific species of bees native to Central America. Furthermore, the flowers are only open for a short period of time.

In order to harvest vanilla commercially, therefore, the plants must be hand-pollinated. While chocolate may be superior to vanilla in all ways, vanilla is still pretty great. The fact that it comes from a beautiful, delicate orchid makes it that much better. Want to read more from HuffPost Taste? Follow us on Twitter , Facebook , Pinterest and Tumblr . Also on HuffPost: Orchid Family: Orchidaceae Vanilla Orchid (Vanilla planifolia) The orchid family (Orchidaceae) is the second largest family of flowering plants with approximately 20,000 species. Some estimates for the size of this family are higher, but the sunflower family (Asteraceae) is now considered the largest with nearly 24,000 species. With the exception of numerous varieties of exquisitely beautiful blossoms which are sold commercially, the only economically important product in this great plant family is the delicious spice known as vanilla. Vanilla comes from several species of perennial vines of the genus Vanilla native to Mexico and tropical America. The vines commonly climb on the trunks of trees or poles by means of adventitious (aerial) roots. The primary source of commercial vanilla comes from V.

planifolia, also listed in many references as V. fragrans. Another lesser known species is West Indian vanilla (V. pompona). The Aztecs originally used vanilla as a flavoring for chocolate, and the Spanish conquerers carried it back to Europe where it was used for this same purpose. A vanilla orchid vine (Vanilla planifolia) with flower buds. Vanilla extract is obtained from the unopened seed capsules (called vanilla beans) which superficially resemble bean pods. The unopened pods are picked when the color changes from green to yellow. The pods are placed in the sun for up to five hours, then they are tightly wrapped in blankets and placed in airtight boxes to sweat. This process is repeated for up to 36 days. During this curing process the pods undergo fermentation and turn black in color. After the laborious curing process, the pods are thoroughly dried. The long fermentation process causes several glucosides (including glucovanillin) to decompose into glucose and vanillin. Vanillin is the aromatic phenolic compound which produces the characteristic aroma and flavor of vanilla . It is extracted from chopped up vanilla beans in an ethanol-water mixture to yield the vanilla extract of commerce.

Vanillin is also synthesized from other compounds, such as eugenol from oil of cloves, and as a by-product from the breakdown of lignin in the manufacture of paper from wood pulp. Extracts of vanillin derived from sources other than vanilla beans are usually labeled "imitation vanilla." Vanilla bean extract is more expensive, but has a better flavor than imitation vanilla. According to the excellent recommended text for this course (Economic Botany by B.B. Simpson and M.C. Ogarzaly (1995), an American biotechnology firm has developed a method of obtaining vanilla by culturing plant cells. This technology could greatly reduce the cost of growing vanilla beans, but could seriously effect the economy of vanilla-producing countries such as Madagascar, Java and Tahiti. Read About Heavily Lignified Hardwoods According to many chefs, bakers and vanilla connoisseurs, the best flavoring comes directly from the vanilla pods. They would never use imitation vanilla extract in their favorite recipes. There are apparently subtle ingredients in the real vanilla bean that truly enhance the flavor. Small pieces of the pulpy pod are added to various dishes and pastries for their unique flavoring. Also embedded in the pulpy pods are thousands of minute seeds.

The tiny brown or black specks in vanilla ice cream indicate that real vanilla beans were used; however, similar specks from another source could be used in imitation ice creams. As a flavoring for cream-filled chocolates, toppings, beverages, cookies, cakes, pies, puddings and ice creams, vanilla is unsurpassed. Vanilla extract adds a delicious fragrance to candles, creams, perfumes and lotions. It is also used pharmaceutically for flavorings in medicines, and to treat loss of appetite. Many species of orchids have showy, intricately-shaped flowers that require special pollinators, and the vanilla orchid is no exception. Throughout the tropical regions where this remarkable orchid is cultivated, including Madagascar, Seychelles Islands, Java and Polynesia, the flowers are always pollinated by hand. Even in its native habitat of Mexico, cultivated orchids are pollinated by hand since natural pollination occurs in less than one percent of the blossoms. It has been postulated that hand pollination was also practiced by the Aztecs in order to maintain the populations of these remarkable orchids. The inflorescence (raceme) bears 20 or more flowers which open in succession, each flower lasting one day.

Hand pollination involves the pressing of pollen masses (pollinia) into the stigmas of flowers. Entire vanilla plantations must be hand-pollinated every morning during the blooming season, and a trained pollinator can transfer pollen to 1,500 flowers per day. Left: A vanilla orchid (Vanilla planifolia) with immature seed capsules (vanilla beans) in the greenish stage. Right: A mature vanilla seed capsule (vanilla bean) which has been fermented and dried. Depending on the brand, one or two beans are packed per bottle, and the bean can be used for many months. Imitation vanilla extract contains mostly pure vanillin derived from sources other than the vanilla orchid. Although it smells and tastes like vanilla, it is not as good as the extract from true vanilla beans. Legume Family: Fabaceae Tonka Beans (Dipteryx odorata) Tonka beans: Dark, wrinkled seeds from Dipteryx odorata, a large tree from the rain forests of Brazil, Colombia and Venezuela. The seeds contain the fragrant phenolic compound coumarin which is used in perfumes and as a vanilla-like flavoring in ice creams, candy and pipe tobaccos.

Coumarin is a double-ring phenolic compound that imparts the distinctive sweet smell to newly-mown hay. Although it enhances the flavor and aroma of tobaccos, coumarin has been shown to be carcinogenic when burned. Coumarin is also an anticoagulant that represses the synthesis of the protein prothrombin in the presence of vitamin K. Coumarin And Related Phenolic Compounds Ice Cream Bean (Inga edulis) Inga edulis, a large tree native to tropical America with long, snakelike pods. Called "ice cream bean," the seed-bearing pods contain a sweet, fleshy, translucent pulp that is eaten by people in Ecuador. Marijuana Family: Cannabaceae Hops (Humulus lupulus) The hop plant (Humulus lupulus) is a vine that was formerly placed in the mulberry family (Moraceae), but because of the remarkable similarity of floral characteristics, it is now placed in the marijuana family (Cannabaceae) along with marijuana or Indian hemp (Cannabis sativa). In fact, these are the only two genera in this family. Both species are dioecious, with separate male and female plants in the population.

The females flowers of hop plants are strikingly similar to those of marijuana. Another example of their genetic affinity has been demonstrated by grafting the scion or shoot of a hop plant to the rootstock of marijuana. The purpose of this graft was to produce an unrecognizable hybrid with the appearance of a hop plant but with the THC of marijuana. Like marijuana, male and female hop plants produce clusters of apetalous flowers. Each female flower is subtended by a leafy bract, and when mature, the female inflorescence superficially resemble a small, soft pine cone because of the numerous overlapping bracts. The bracts contain glands that produce the characteristic volatile oils of hops. The dried, mature conelike structures are also referred to as hops. They are added to beer because they impart a pleasant taste and aroma. Hops also contain enzymes that coagulate excess unwanted proteins that cause beer to become cloudy. Hops are very important in the beer industry because they help to produce a clear, sparkling brew. They also contain compounds that have antibiotic properties and help to prevent bacterial action and spoilage of beer. The female flowers of marijuana (Cannabis sativa) are very similar to those of the hop plant (Humulus lupulus).

Both species belong to the marijuana or hops family (Cannabaceae). Female flowers of both species are subtended by conspicuous bracts. Bracts of hop flowers are larger and they overlap each other to form a conelike structure called the "hop." Both species also contain numerous resin glands on the upper leaves and bracts. In marijuana, the golden, globular resin glands are the source of THC (delta-trans-tetrahyrocannabinol), the main reason this plant is the primary cash crop in many regions of the world (including several counties in California). Male marijuana plants are much less glandular and are commonly grown for their high quality stem fibers called bast fibers. They are cultivated and exported as an excellent textile fiber under the name of Indian hemp. An Interesting Member Of Ginger Family Native To India Ornamental member of ginger family with complex flower structure. Close-up view of an individual flower. Magnified view of the flower buds & bractiole. Aralia Family (Araliaceae) Ginseng (Panax ginseng & P. quinquefolius) Korean ginseng root and drink (Panax ginseng) and American ginseng tea (P. quinquefolius).

The fusiform taproot of both herbs is used as a refreshing tea that is reportedly a cure-all medicine in some Asian countries. The sliced roots of Asian ginseng are eaten raw and in salads. American ginseng grows wild in hardwood deciduous forests of the northeastern United States. It superficially resembles another herb in the aralia family (Araliaceae) called wild sarsaparilla (Aralia nudicaulis). See the following image. Although widely distributed in tropical regions, the aralia family (Araliaceae) includes a number of native herbs in North America. This photo of wild sarsaparilla (Aralia nudicaulis) was taken in the understory of a Douglas fir forest (Pseudotsuga menziesii) near Flathead Lake, Montana. The taproot is used for an herbal tea and sometimes as an ingredient in root beer. True sarsaparilla flavoring comes from Smilax officinalis of the lily family (Liliaceae). Another North American species of aralia called American spikenard (A. racemosa) also has aromatic taproots that are used for a medicinal herbal tea.

Bignonia Family (Bignoniaceae) Parmentiera (Parmentiera edulis) Guajilote or guachilote (Parmentiera edulis), a spiny, central American tree closely related to the calabash tree (Crescentia alata). Like the calabash, the striking cauliflorous fruits of Parmentiera edulis are produced on the main trunk. This species is also listed in some references as P. aculeata. The elongate, banana-shaped fruits are quite sweet and are eaten raw, cooked, roasted, or made into pickles and preserves. vanilla | plant and flavouring | Britannica.com plant and flavouring orchid Vanilla (genus Vanilla), any member of a group of tropical climbing orchids, from the pods of which a widely used flavouring agent is extracted. Vanilla had been used to flavour xocoatl, the chocolate beverage of the Aztecs, centuries before the Spanish conquistador Hernán Cortés drank it at Montezuma’s court, and soon afterward vanilla became popular in Europe.

Today it is used in a variety of sweet foods and beverages, particularly chocolate, confections, ice cream, and bakery goods, and in perfumery. Vanilla pods (Vanilla planifolia) being cultivated on Réunion island. Bouba The vanilla beans of commerce are the cured unripe fruit of Vanilla planifolia, Mexican or Bourbon vanilla , which is native to Mexico , Central America , and northern South America; or Vanilla tahitensis, Tahiti vanilla, which is native to Oceania. The principal sources of vanilla are Madagascar , the Comoros , and Réunion , which together furnish about 70 to 75 percent of the world’s supply, and Mexico, Uganda , and French Polynesia . Overview of vanilla production in Madagascar. Contunico © ZDF Enterprises GmbH, Mainz Learn about the importance of vanilla in Madagascar. Contunico © ZDF Enterprises GmbH, Mainz The plant has a long, fleshy climbing stem that attaches itself by aerial rootlets to trees; roots also penetrate the soil. Numerous flowers open a few at a time and last but a day during the blooming season, which lasts about two months.

Because of their dainty structure, the blossoms can be naturally pollinated only by a small bee of Mexico; in other countries the flowers are pollinated artificially with a wooden needle as soon as they open. The fruit, a bean pod, reaches its full length of about 8 inches (20 cm) in four to six weeks but may take up to nine months to mature. As soon as they turn golden green at the base, the unripe beans are harvested. Similar Topics The History of Vanilla - America's Gift to Chocolate Fiends The History of Vanilla - America's Gift to Chocolate Fiends Was Vanilla Domesticated to Respond to 18th Century Marketing Demands? Vanilla orchids (Vanilla planifolia). Dan Sams / Getty Images By K. Kris Hirst Updated September 03, 2016. Vanilla (Vanilla planifolia and V. tahitensis), that wonderfully spicy-sweet flavoring, comes from the beans of an American domesticated plant called the vanilla orchid , in fact, one of only a handful of edible orchid plants . It is the second most expensive spice after saffron , because of the extensive processing procedure required to make the vanilla bean wildly aromatic.

Characteristics There are an estimated 100 species of vanilla in the genus Vanilla Plumier ex Miller (Orchidaceae), only about 30 of which have aromatic fruits. Vanilla has fleshy, leathery or totally absent leaves; long, thin deciduous berries with an enormous number of extremely tiny seeds; and a showy white or yellow flower. The beans have built-in flavor-producing glucosides but they are only truly turned on during the curing process. The beans need to be repeatedly heated and then dried to prevent them from rotting, and that process takes from 6-9 months, a curing that Native American groups developed and kept secret from the vanilla-addicted Europeans until the 1700's. continue reading below our video Test Your General Science Knowledge Early Use The earliest documented use of vanilla is in the 1550s, in the Mexican state of Veracruz, where Spanish accounts described the locals grinding up wild beans with other aromatics. Accounts dated to the 1580's report that vanilla was used to flavor hot chocolate (cacao) drinks in Colonial Mexico and Guatemala.

The antiquity of vanilla use as a cacao beverage flavoring may be as old as cacao beverages themselves; unfortunately, we have no physical evidence of that--unlike the chocolate chemical theobroma , vanillin breaks down readily and does not leave long-lasting evidence as residues in ancient cups. In the Americas, vanilla was used as both a ritual plant and as a medicine for a wide variety of ailments from headaches to a lack of fertility. For Maya , Aztec and Totonac societies, vanilla beans were both tribute and trade. In particular, the Maya mixed it with copal resin and used it as incense in sacred temples and rituals. In Europe, it has long been used in recipes for the best of perfumes. A European Market It was the European market for vanilla that drove the first cultivation. Trade and tribute use of vanilla through Mesoamerica probably began during the Late Postclassic period (1350-1500). Vanilla's most favorable growing regions are in Soconusco, Lacandon and Papantla regions of Mesoamerica.

Totonac groups in Papantla emerged as the main source for vanilla beans by the late 17th century, and between the 1760s-1840s they held a monopoly on the market. The original Totonac export was a matter of gathering vanilla beans from wild populations, curing them and then exporting them. By the 17th century, there were severe wild declines in the wild populations, but vanilla was now tied to the cacao trade. Lust for chocolate and vanilla in Europe kept increasing and by the 1760s, the Totonac operated vainillales--vanilla farms--in Veracruz. Totonac Monopoly The Totonac held a global monopoly on vanilla for nearly a century, in part because they kept the curing process a secret, but also because the only way to mass-pollinate the beans was by native American stingless bees . The monopoly fell apart when the Europeans figured out how to pollinate vanilla orchids--by hand. The first vanilla cultivated in Europe was in Paddington, England in the early 1800s.

An orchid plant was picked up in the West Indies by the Marquis de Blandford and cultivated in a greenhouse owned by another member of the British aristocracy, C. Greville. Scholars Bory and colleagues argue that the modern Indonesian and Indian Ocean varieties of vanilla are derived from clones of this type, called the Blanford/Greville type. By 1870, French colonies in the Indian Ocean, including plantations on Reunion, Comoros and Madagascar islands, surpassed Mexican production. Madagascar is still the top producer of vanilla bean today. Naming Vanilla The word vanilla comes from the Spanish term "vaina" meaning "pod" or "vagina". Names for the bean in the Americas include tlilxochitl ("black flower") in the Aztec language, zizbic or cizbique in the Maya language (I have yet to be able to locate an English gloss of that); and caxixanath (recondite or mystery flower) in Totonac. In the Orinoco river region of South America vanilla was known as "ekere-nuri" or "jaguar's tongue"; and in 18th century Europe it was called the "chocolate drug".

Sources Vanilla Bean And The Orchid Plant Biology Essay Vanilla Bean And The Orchid Plant Biology Essay Published: Last Edited: 23rd March, 2015 This essay has been submitted by a student. This is not an example of the work written by our professional essay writers. Vanilla Bean come from the Vanilla Orchid Plant, it is a kind of rare natural plant species. The best producing area is Africa island of Madagascar, One of the easier to grow indoor orchids. They look like green beans when they're ripe and after picking need to be dried and fermented for their rich flavour to develop. It's a fairly complicated and lengthy process, which is why the price is so high. Vanilla beans only grow in tropical climates. Vanilla bean has elegant full-bodied milk sweet fragrance, widely used in high-grade food processing, such as: ice cream, cake, milk, sweet drinks, tea, wine, meat processing and puffed food. Vanilla bean is the second most expensive spice then saffron of the world.

(1 ServoLux, 2007) 1.jpg2.jpg History Vanilla plan foliaÂ are indigenous to Mexico and may have been used up to 1000 years ago by the Totonac tribe as a flavoring. The Totonacas still grow vines with almost religious devotion because to them it was the gift of the gods. It is not uncommon to have a few vines growing around their houses. These are watered every day as if they were the Tontonacas most valuable possession. The vanilla beans were used as a tribute to the Emperor of the Aztecs. In 1518 the Spanish Conquistador, Herman Cortez, met with Emperor Montezuma while seeking treasures of the New World. He observed that the Emperor enjoyed a royal beverage of vanilla scented chocolate; Cortez was so impressed by this regal drink that when he returned to Europe, he took bags of cocoa and vanilla along with the gold, silver and jewels of Montezuma's fallen empire. Within half a century, Spanish factories were preparing vanilla-flavored chocolate. For quite some time the Europeans continued to use vanilla only in combination with the cocoa bean.

By 1602 vanilla began to be used as a flavoring on its own - the suggestion of Queen Elizabeth's apothecary, Hugh Morgan. From then vanilla soared in popularity and became more famous than chocolate or any other flavor known before or since. For more than 300 years after its discovery by Cortez, vanilla was produced only in its native Mexico. Plants were tried in many countries but the orchids never bore fruit. The mystery was not solved until 1836 when a Belgian named Charles Morran found that common insects could not pollinate the orchid. He observed that a tiny bee, which is found only in theÂ VanillaÂ districts of Mexico, is uniquely equipped to pollinate the flowers. The bee did not survive outside Mexico and so Morren developed a method of hand-pollinating theÂ VanillaÂ blossoms. Soon after this discovery, the French started to cultivateÂ VanillaÂ on many of their islands in the Indian Ocean, East and West Indies and Oceania; the Dutch planted it in Indonesia; and the British took it to southern India. Eventually the French tookÂ VanillaÂ to Reunion, an island off Madagascar.

There a former slave named Edmond Albinus perfected a quick and simple method of hand-pollination which is still used to this day. (2 ServoLux, 2007) Geography Traditionally, Vanilla requires warm and moist conditions with well distributed rainfall of 150 to 300 cm with a temperature range of 25 to 32oC. It comes up well from sea level to around 1500M above mean sea level. The crop requires more than 50% shade and thrives best under filtered light. Vanilla comes up well in loose and friable soil with very high organic matter content and of loamy texture. It prefers land with gentle slope and well-drained soils. (3 ORCHIDSASIA, 2009) Originating in Central America, the main distribution about, Mexico, Madagascar, and Indonesia tropical Marine areas, Mauritius, Sri Lanka, and India also has a small amount of cultivation, China Fujian, Guangdong. 3.jpg 4.jpg(4 Wikipedia, 2012) Madagascar - Madagascar is the biggest vanilla bean producer. Vanilla bean is growth in the island of Madagascar, Comoros and La Reunion.

This area damp, belong to the high temperature, the rain is abundant, and the soil moisture, these conditions conducive to vanilla growth. Indonesia - The second kind of growth in Indonesia, this area belongs to the tropical climate, the altitude of 1500 meters, the temperature in the 21 - 32, air humidity is in commonly 75%, suitable for vanilla growth. China - In China's Guangdong, Fujian have a small amount of vanilla growth, because in this area the region perennial temperature wet, rainwater enough, winter wet rain. Soil is weak acid suitable for vanilla growth. Mexico-MexicoÂ isÂ hotÂ andÂ humidÂ withÂ climate;Â annualÂ rainfallÂ ofÂ 1500-3500Â mm.TemperatureÂ isÂ 20-30Â between,Â MexicoÂ region'sÂ soilÂ loose,Â goodÂ drainage,Â suitableÂ forÂ vanillaÂ growth. Propagation, Planting, Harvesting The crop is usually established by planting in situ shoot cuttings each, preferably having 8 to 10 inters nodes as these flower earlier than the shorter cuttings.

However, the cuttings with less than five to six inter nodes and 60 cm in length should not be used directly for planting. Such shorter cuttings properly rooted in the nursery, establish well in the field, compared to the stem-cuttings. Micro- propagated plants can also be used for planting. Vanilla is propagated mainly by shoot cuttings or rooted cuttings. Strong, healthy and actively growing vines are selected, cut into pieces of one meter long with three or four leaves removed from the bottom. The cuttings are kept in a shady place for one week. Alternatively, 3-4 nodded rooted cuttings are also used for planting. For optimum growth of these plants, a controlled environment is created by establishing suitable green-house/ shade net house which provides the appropriate amount of light, temperature and humidity which are essential for commercial production of vanilla. High-density polyethylene net providing 50-60% shade can be supported with stone pillars of 12' height to provide the required shade. Micro-sprinklers with both irrigation and misting/ fogging facility need to be installed in the shade house, which will ensure the irrigation as well as humidity requirements. Vanilla is planted in a medium rich in organic matter.

Decomposed organic manure is filled in the trenches made at a spacing of 8'. In these trenches, support pillars of 7' long will be placed at a spacing of 6', and two cuttings each, will be planted around one support pole. The plant density per acre thus works out to 2400. The main source of nutrients for the crop is from organic sources viz., decomposed leaf mould or dry. A thick layer of organic debris also helps to retain enough moisture and gives a loose soil structure for the roots to spread. Hence, it is important that easily decomposable organic matter is applied around the plant base at least 3-4 times in a year. The flowering commences from the 3rd year after planting, during January - February months. After pollination and fertilization, the beans develop very quickly and obtain full size in about 5-6 weeks. The beans are harvested when the distal end turns pale yellow in color. The aroma and flavor develops only after the curing process. The aroma and flavor develops only after the curing process. The different stages of curing include Killing, Sweating Drying and Conditioning.

(5 ORCHIDSASIA, 2009) Types of vanilla Madagascar BourbonÂ (plan) is the most common been used in extracts. Bourbon beans from Madagascar and the Comoros are described as having a creamy, hay-like, and sweet aroma, with strong vanillin overtones. The bourbon-Madagascar bean is sweet, long and slender and has a rich, full flavor and oily skin. (6 ServoLux, 2007) Mexican vanilla beans, also plan, are very similar to Madagascar beans though they have a mellower, smooth quality and a spicy, woody fragrance. Dark chocolate, dairy desserts, beverages, poultry and meat are complemented by Mexican vanilla. The Mexican bean has a smooth, rich flavor and spicy aroma. Madagascar and Mexican vanillas both provide the familiar natural vanillin flavor that we associate with vanilla ice cream and other vanilla-flavored desserts and beverages. They are the gold standard of the vanilla market. (7 ServoLux, 2007) Tahitian vanilla beansÂ (vanilla tahitensis) originate from plan stock that was taken to Tahiti, where it mutated in the wild.

It is now classified as a separate species (Vanilla tahitensis) as it is considerably different in appearance and flavor from Plan vanilla. The beans are often described as smelling like licorice, cherries, prunes, or red wine. Tahitian beans offer a more floral fruity flavor most suitable in savory and fruit dishes. The Tahitian bean is thick, dark and has a thinner skin and fewer seeds compared to the other beans; plus, it has a higher oil and water content. (8 ServoLux, 2007) Culture In the history, the Spanish people think vanilla is a stimulant; the Indians call it god's fruit. The Aztecs use it as a currency. In the past eight hundred years vanilla this magic little pod life Mexico and Madagascar's economy; Develop the Indian trade; Even consolidate strengthen the foundation of Madagascar, on the world map occupies a position; Vanilla is a kind of spices, is widely used in the world snacks and food. More than 19% of artificial spices contain vanilla composition.

(9 Patricia Rain, 2004) Culinary use Vanilla Bean is used spices in the world, people often use it in food for flavoring, and it is Luscious, warm, sexy and exotic. And it can be used in cake, pudding, milk, ice cream, coffee and tea. Vanilla Bean gives better flavor to these foods. (10 Greenvanillastore 2012) Non-culinary use Vanilla can make into vanilla fragrance product, such as Candle, Body wash, Shampoo ,body perfume it has a lot of health care effect, can remove banned anxiety, relieve pressure, relaxation nerve, help sleep. Vanilla can also make soap, can have the effect of hairdressing, and maintains the skin to add on the fragrance.

(11 vanillabazaar, 2012) Medical use Vanilla contains 150-170 kinds of aroma components and 17 kinds of human body essential amino acids, which is can be tonifying kidney, appetizers, tonifying spleen, medical effect, it is a kind of natural nourishing medicine, is known as "the king of natural spices"( 12unknow,2010) Change agents Totonca - Totonca is the first to discover the vanilla beans in the world, vanilla was a sacred herb that they incorporated into all levels of their lives. They use the Vanilla Bean to made garlands worn around the neck as a protective character, in order to prevent a variety of diseases. (13 the vanilla company, 2012) Herman Cortez - In 1518 the Spanish Conquistador, Herman Cortez, met with Emperor Montezuma while seeking treasures of the New World. He observed that the emperor like royal beverage vanilla fragrance chocolate, Cortez left a very deep impression, when he returned to Europe; he took bags of cocoa and vanilla Montezuma Empire.

For quite some time the Europeans continued to use vanilla only in combination with the cocoa bean. (14 ServoLux, 2007) Hugh Morgan - he is the Queen Elizabeth's apothecary, in 1602 he suggestion that vanilla can be used as a flavoring. From then vanilla soared in popularity and became more famous than chocolate or any other flavor known before or since. (15 ServoLux, 2007) Carl Lai ham - in 1898, the United States north Carolina new Berne young pharmacist Carlã€‚Lai ham invented by a kola nut and vanilla seeds mix drink at first, it was used in the treatment of digestive, but when he mixed soda water in this drink , he found a delicious refreshing drinks then it is named vanilla cola, it was called Brads drinks. (16 unknow, 2010) Innovation Natural Vanilla Flavor:Â a mix of pure vanilla and other natural substances other than the vanilla bean. It usually is made with a glycerin or a propylene glycol base.

(17 ServoLux, 2007) Vanilla-vanillin:Â a mix of pure vanilla extract and synthetic substances, most commonly vanillin. (18 ServoLux, 2007) Vanilla powder:Â a mixture of ground vanilla beans and vanilla oleoresin combined with carbohydrate carriers and flow agents. It is not that kind of white chemical food, but the same color pod black or brown black powder, is a kind of natural vanilla bean into flour products. (17 vanillabazaar, 2012) vanilla cola: Carl Lai ham invented by a kola nut and vanilla seed mix drink at first, it was used in the treatment of digestive, but when he soda water with the mixed, he found a delicious refreshing drinks in was named vanilla cola before, it was called Brads drinks. (18 unknow, 2010) Vanilla sugar: a product made from vanilla powder and sugar, it can be use for bake, add in some drink. Vanilla extracts: it is made with vanilla beans and it is no sugarï¼Œ offer a fresh clean flavor to cuisine.

(19 ServoLux, 2007) Nutrition Per 100 g Vanilla bean About 130 other compounds have been identified in vanilla extract. Vanillas also contain water (35%), sugars (25 %), fat (15 %), cellulose (15% to 30 %t) and minerals (6 %). (20 unknow, 2010) Resources Human resources the main distribution about, Mexico, Madagascar, and Indonesia tropical Marine areas, Mauritius, Sri Lanka, and India also has a small amount of cultivation, China Fujian, Guangdong. In these countries (apart Mexico), Artificial pollination by hand is the rule for fruit setting. 85 to 100 per cent success is obtained by hand pollination. And the curing process needs more manual Natural resources Vanilla requires warm and moist conditions with well distributed rainfall of 150 to 300 cm with a temperature range of 25 to 32oC. And it requires more than 50% shade. Vanilla comes up well in loose and friable soil with very high organic matter content and of loamy texture. It prefers land with gentle slope and well-drained soils.

Mechanical resources Vanilla bean processing need a curing process, in this process need use the oven, set oven 45-50 to curing it. Future trends The vanilla bean growth in the warm and moist areas, and I believe that with progress of the era, vanilla bean maybe can planted in indoor, and harvest in different season. Contemporary uses and Current applications In the bakery, such as vanilla slice. In the ice cream, such as vanilla ice cream. In Sweet dessert, such as vanilla putting. From the procession of such as vanilla milk, vanilla coke, vanilla powder, vanilla syrup. Bulk Whole Vanilla Beans what else you should know whole vanilla beans Vanilla is a flowering vine in the orchid family that is native to Mexico and naturalized in the West Indies and Central America. The vanilla "bean" is actually a pod that contains several tiny but highly aromatic and flavorful seeds. These prized seeds are used to add warm, spicy flavor to cakes, cookies, quick breads and other baked goods, as well as in ice cream, puddings and other sweet treats. Whole vanilla pods are infused in alcohol to produce the familiar vanilla extract used for flavoring and in perfumery.

Aroma and flavor constituents include volatiles such as aromatic carbonyls, aromatic alcohols, aromatic acids, aromatic esters, phenols and phenol ethers, aliphatic alcohols, carbonyls, acids, esters and lactones, aromatic hydrocarbons, terpenoids, aliphatic hydrocarbons and heterocyclics. During the curing process the glucoside coniferin changes to coniferyl alcohol and then into vanillin. Background: Collected in the wild by the native tribes of southern Mexico for thousands of years prior to their domination by the Aztecs, vanilla was rare and considered a precious commodity. The pod or bean grows on orchids in the genus Vanilla. Of the 35,000 or more species of this family, the vanilla orchid produces the only edible fruit.The common name is from the Spanish word vainilla, (little sheath) the Aztec name was tlilxochitl. tlilli (black) and xóchitl (flower.) The pod is black. The flower is pale greenish-yellow. The main species harvested for vanillin is Vanilla planifolia.

Papantla, Mexico is considered to be the origination point of vanilla. The wild plant is abundant in the Mexican States of Vera Cruz and Oaxaca. It is now cultivated throughout the tropics. Madagascar is the world's largest producer. Additional sources include Vanilla pompona and Vanilla tahitiensis. Each contains a lower vanillin content than Vanilla planifolia. Vanilla as a vine grows by climbing an existing tree, pole, or other. Unattended it will reach to 80 feet and feature few flowers. Seasonally, the plant is trained to maintain heights accessible for pollination and collection purposes which also stimulates its flowering. Vanilla planifolia flowers are hermaphrodite: they carry anther (male) and stigma (female) with a membrane separating the two. Insect pollination is the work of one special bee thriving only in Mexico. Attempts to adapt the bee to other locations have failed. The species of orchid most cultivated worldwide to satisfy the large consumer demand for vanilla flavor is Vanilla planifolia. Pollination by humans has provided the solution and was first documented for western cultivation practices in 1840.

Developed on Réunion island by a child, a 12 year-old enslaved boy, it involved using a bevelled sliver of bamboo and the delicate handwork of folding back the membrane which separates anther from stigma, then pressing the anther onto the stigma to achieve a timely pollination and so, the controlled production of the pod. The flower in full bloom is present for as few as 40 hours, so plants are examined daily. The pods reach their full size in five weeks to eight months, depending upon altitude and shade. Ripening is seen when slight yellowing of the pod occurs. They are picked, sorted, and curing begins. Further ripening causes pods to split and deteriorate. Fresh vanilla fruit lacks the familiar vanilla aroma which is developed during the curing process. Considered sweet, spicy, woody with balsamic notes, vanilla is a cherished flavor, standard in particular cakes and many other baked items, ice creams, coffees and chocolates, whipped creams, milk and grain milks, desserts, liqueurs. For flavoring tofu, custard, tapioca or rice: Slit bean down the center and introduce into the liquid early in the cooking.

Description: A tall, perennial climbing epiphyte, with a long, smooth, dark green stem, much branched, and furnished at the nodes with aerial roots, which cling to the tree or the wooden framework supporting the plant. The dark green, tough leaves are alternate oval, sessile, attenuate at the apex, fleshy and veinless. The pale greenish-yellow, sessile flowers are about two inches in diameter, and occur in loose, axillary racemes of twenty or more blossoms. Whole vanilla bean: Fruit (pod or bean) is linear, flattened, with apex terminating in a flat circular scar; gradually tapering, curved or hooked at the base. Externally black-brown, longitudinally wrinkled, moist-glossy; with an efflorescence of vanillin as acicular crystals or prisms; frequently with narrow, elliptical or irregular, wrinkled, dark-brown patches of cork, occasionally split into three parts near tip, flexible, containing a blackish brown pulp and numerous black-brown, flattened seeds. Customers who bought this also bought Vanilla | The Spice House Login Vanilla Vanilla is the only fruit-bearing orchid out of the hundreds of orchid species.

"Vanilla" has become a synonym for "plain" or "boring", but this is utterly unfair to this exotic and finicky plant. Native to Central and South America, vanilla was treasured as both a foodstuff and as currency. It was discovered by the Spanish conquistadors and taken back to Europe during the Age of Exploration, where the Europeans, especially the French, quickly devoloped a taste for it. Vanilla was used by the wealthy in traditional New World beverages, and increasingly as a flavoring for pastry. The French loved it so much they bought plant cuttings from the Spanish in South America and transplanted them to their colonies at Madagascar and French Polynesia. When the transplanted vines failed to produce fruit, the French and Spanish nearly came to blows. Finally it was discovered that the little melipone bee was pollinating vines in the Americas, but nothing was pollinating transplanted vines. Even today, vines outside of Central America have to be carefully hand-pollinated by lightly touching each blossom with a stick during the brief time it's open.

Once the blossoms are pollinated and the pods form, they must be picked green and cured in a labor-intensive, months-long process before they can be sold or used to make extract or other vanilla products. Cured beans have an exquisite flavor that blends well in both sweet and savory cooking. Besides the traditional ice cream and cream sauces, try vanilla in fruit dishes, paired with tomato, chili peppers or black pepper, or in marinades for pork and chicken. Our website has recipes for chipotle-vanilla salmon and truffle-vanilla duck . Vanilla is considered a boring or common flavor because imitation vanilla is so easy to make. Being cheaply available, imitation vanilla has been used extensively in ice creams and baked goods. Even some high-end ice cream companies, that claim to use "real vanilla beans", sometimes use only beans that have already been used to make extract (leaving almost no flavor in the bean). This give ice cream the black flecks of vanilla seeds, while the flavor is still imitation. Real vanilla, either whole beans or extract made from them, is a deliciously complex flavor, suitable for the most luxurious gourmet dishes.

Products Vanilla planifolia (vanilla) | Plants & Fungi At Kew Native to Mexico and Central America. Description Vanilla planifolia is a tropical vine, which can reach a length of over 30 m. It has thick, fleshy stems and greenish flowers that open early in the morning and are pollinated by bees. The flowers have only a slight scent, with no element of the vanilla flavour or aroma. Once pollinated, the ovaries swell and develop into fruits called ‘pods’ similar to long, thin runner beans over a period of four weeks. The pods contain thousands of tiny black seeds. Pods of Vanilla planifolia Vanilla and the Aztecs The cured fruits (‘pods’) of the vanilla vine are the source of one of the world’s most popular flavourings and are a valuable commodity.The earliest documented use of vanilla refers to its use in a drink made from cocoa beans (Theobroma cacao) by the Aztecs. Vanilla was subsequently introduced to Europe by the Spanish in the 16th century and to Madagascar by the French in the 19th century.

Today, most of the world’s vanilla is produced in Madagascar, Réunion and the Comoro Islands, as well as in Indonesia and Mexico. Uses The tiny seeds, whole fruit, powder or fruit extract of vanilla are used as flavouring agents in food, particularly in confectionery and sweet foods, sometimes to reduce the amount of sugar necessary to sweeten food. It is also among the most important ingredients in perfumery. Vanilla is used medicinally as an aphrodisiac, as a stimulant, and to relieve fevers and gastric complaints, although there is no scientific evidence for its effectiveness in these cases. However, research has shown that vanillin, the main flavour molecule in vanilla, does have antimicrobial and antioxidant activities. Flower of Vanilla planifolia Vanilla: essence and aroma The mature, unripe fruits have no flavour when they are harvested. The aroma and flavour of vanilla are released when the fruit is dried and cured by steaming and fermentation. The finest quality vanilla pods turn dark brown and accumulate a frosting of glucose and vanillin on the surface during fermentation.

Vanillin was first synthesised in 1874 from a compound extracted from pine bark, and then in 1891 from a different compound extracted from cloves, and is widely used as a synthetic substitute for natural vanilla. The 'vanilla essence' commonly used today is synthesised from wood pulp as a by-product of paper-making and from coal-tar (toluene). However, the characteristic aroma and flavour of natural vanilla comprises a cocktail of over 200 different molecules. 'Vanillism' Vanilla may cause allergic responses when applied topically or taken internally. ‘Vanillism’ is a condition sometimes experienced by workers handling vanilla, the symptoms of which are headache, dermatitis and insomnia. Cultivation Chris Ryan of Kew’s Tropical Nursery has found that propagation of this orchid is relatively straightforward and is usually done from stem cuttings. A piece of stem is taken, with a minimum of three sets of leaves. The cutting is placed on sphagnum moss and kept damp in a warm and humid environment until new growth starts from one of the nodes. The cuttings are then planted into hanging baskets, using a compost mix made of three parts bark chips, two parts pumice and one part charcoal.

The compost is watered only when it dries out, but the aerial roots are misted once a day. Herbarium specimen of Vanilla planifolia collected by J. Lebrun in Congo DRC in 1930. The plants are kept in a warm zone of the nursery, with a minimum winter temperature of 18˚C, and shaded when necessary. When the plants become large they require some support due to their climbing habit. Flowering can be induced by tip-pruning established plants, which promotes flowering on lateral shoots. This species at Kew There are 20 specimens of Vanilla planifolia in the Economic Botany Collection, one of the behind-the-scenes areas of Kew. These include samples of pods and vanillin. These items are made available to bona fide researchers from around the world by appointment. To view a selection of this collection and to discover more about vanilla, visit the Plants+People exhibition in Museum No. 1. The Herbarium at Kew contains both dried and alcohol-preserved specimens of Vanilla planifolia. The details of some of these, including one image, can be viewed online in the Herbarium Catalogue.

Vanilla orchid Vanilla orchid Vanilla Orchid Vanilla is a genus containing roughly 110 described species of orchid. The most famous of these species is Vanilla planifolia, the orchid used to make commercial vanilla flavouring. The name vanilla comes from the Spanish word vainilla, a diminutive form of the word vaina which means sheath. The word vaina is in turn derived from the Latin word vagina, which means "sheath" or "scabbard". Vanilla is appreciated for its aroma and taste and is used in food as well as in perfumes. The flavour components in vanilla are bound as glycosides and must be freed by enzymatic reaction. This is why it is necessary to cure vanilla before it can be used in food or perfumes. In commercial vanilla plantations, the by far most commonly grown species of vanilla is Vanilla planifolia, but some growers also cultivate Vanilla pompona and Vanilla tahitensis. Today, scientists specializing in biotechnology are working to improve and optimize the naturally occurring vanilla flavour and it is for instance common to set up tissue cultures where orchid plant cells with desirable characteristics can be propagated in large numbers.

The members of the genus Vanilla are all vines and need a structure to cling on, such as a tree in the forest. The vine can be over 35 meters long, provided that it has a suitable structure to cling on. Succulent oblong shaped leaves that can reach a size of 12 cm (3.75 inches) are formed singularly and alternately along the length of the plant. In some species, the leaves have developed into scales or almost vanished altogether. In species with very small leaves, the necessary photosynthesis is believed to be carried out in the green stem instead. From the nodes opposite the leaves, aerial roots will develop, just as in many other orchids. Vanilla flowers grow in clusters that normally comprise 12-20 flowers but can contain up to 100. A cluster can be over 15 cm (6 inches) long with white, cream coloured, green or greenish yellow flowers. Most species of vanilla exude a sweet scent from their flowers. The fruit of the vanilla orchid is commonly referred to as the “vanilla bean”. The seeds are protected inside an elongated fleshy pod that can be up to 24 cm (10 inches) long.

Growing vanilla orchids This growing guide is for Vanilla planifolia, but it can work for many other orchids in the vanilla genus as well. It is however always best to obtain instructions regarding the specific vanilla species you wish to keep since their preferences do vary somewhat. Watering Vanilla orchids The initial media is only for support until vine gets established and attention should therefore be focused chiefly on aerial roots when it comes to feeding and watering. Water your vanilla orchid frequently and try to resemble the natural environment in tropical Mexico. Nutrients for Vanilla orchids Feed your vanilla orchids ½ teaspoon of fertilizer every two weeks, preferably of the urea-free 20-10-20 variety. It is safer to dilute the fertilizer and serve over the course of several days instead of giving your orchid one large feeding every second week. Vanilla orchid temperature The vanilla orchid appreciates a change between day and night temperatures. 27-32º C (80-90º F) is ideal during the day, while the preferred night temperature is 15.5-21º C (60-70º F).

Vanilla orchid light Place your vanilla orchid in a spot where it will receive direct sun from morning to noon and bright shade from noon to evening. In the wild, the vanilla orchids are normally exposed to light that is filtered down through the forest canopy. This type of partial shade will shelter the orchids from direct afternoon sun. Potting medium for a Vanilla orchid The medium is only used for support until the vanilla orchid, which is a vine, gets established on its support. The vanilla orchid will produce aerial roots and absorbed water and nutrient through them. Many different types of potting media can be used, from bark or moss to pebbles or tire treads. Repotting a Vanilla orchid As mentioned above, the potting medium will only be used for support until the vanilla orchid gets established. Pruning of Vanilla orchids Vanilla orchids will not bear fruit until they are at least three years of age. When the vine is 2 ½ - 3 years old it is advisable to prune the tip if you want the plant to produce flowers. Flowering and pollination The buds on a vanilla orchid will develop into lateral branches and the flowers bloom on these branches.

Each branch can have up to 20 buds opening over a month or so. The vanilla orchid relays on the Melipona bee for pollination so unless you happen to live in a part of Mexico where Melipona bees occur, you will need to hand-pollinate your orchids if you want them to produce fruits. A flower that is not pollinated will simply wilt and fall off. Each flower must be pollinated shortly after opening so be prepared to check your orchids frequently for new open flowers. A vanilla flower will open up in the morning and close itself late in the afternoon, never to re-open again. During hand-pollination, the most common method involves using a small splinter of wood or a grass stem to carefully lift the rostellum (i.e. flap) out of the way and press the overhanging anther against the stigma. This will result in self pollination and eventually vanilla beans. Commercial growers will normally only pollinate a few flowers on each stem, since this leads to beans of a higher quality. Picking and preparing vanilla beans Both the pod and the seeds are used for their taste and aroma.

The fleshy pod with the seeds inside will ripen gradually and eventually become dark brown or blackish and start giving off a powerful scent. It can take over 9 months for this to happen. Do not remove the vanilla pods until the beans are firm and fully formed inside the pod. Wait until the bean is has begun to split. The best quality is attained if the pod is picked just as it splits. It is important to remember that each bean will ripen at its own time. If you get inpatient and pick the beans too early while they are still too green, the vanilla will be less flavoursome. As mentioned earlier, the flavour components in vanilla are bound as glycosides and must be freed through enzymatic reaction. This is called curing and several methods have been developed. Don’t hesitate to try several methods and combination of methods in order to find out which method you prefer. Method # 1: sun drying Spread the beans on trays and place the trays in the sun. Leave the beans to dry in the sun for 2-3 hours. Fold the beans into blankets and leave them to sweat over night. Continue the process until the beans become deep brown and bendy, i.e.

let the beans dry in the sun each day and leave them to sweat each night. This can take up to three weeks. Place the deep brown beans in the shade on a well ventilated spot and let them dry for 2-4 weeks. Method # 2: hot bath Heat up water to a temperature of 57-88 degrees C (89-120 degrees F). Bathe the beans in the hot water for 2-3 minutes. Sweat the beans in blankets over night and leave them to dry in a well ventilated spot afterwards. Vanilla history As far as we know, the Totonaco people of the Vera Cruz region in Mexico were the first ones to cultivate vanilla orchids. Unlike many fruits and berries, the vanilla bean seems completely inedible when you first come across it since it needs to be cured in order to divulge its unique aroma. The Totonacos probably found vanilla beans that had been cured by months of heat and humidity in the tropical forest and realized the secret. According to Totonaco myths, the blood of two lovers had fallen onto the forest floor, causing a vigorous vine with a beautiful flower to spring up.

The vanilla was a gift from the gods and its purpose was to fill the air with the scent of true love and beauty. In 1427, the Aztec ruler Itzcoatl conquered the Totonaco people and learned about the mysterious vanilla. He immediately grew fond of the taste and aroma and the Aztecs began using vanilla to flavour their cacahuatl, a drink made from water, honey, ground corn and cocoa beans. The Aztec name for vanilla bean is tlilxochitl (pronounced tea-so-shill), which literary means “Black Flower”. The Aztecs didn’t produce any vanilla on their own; they forced the Totonacos to pay their taxes to the Aztec ruler in the form of high quality vanilla beans. Vanilla was believed to have medical properties and was used to treat a wide range of problems, from indigestion and headaches to animal bites and poisonings. In addition to this, vanilla was considered an aphrodisiac by the Aztecs as well as the Europeans and many people still find the taste and smell of vanilla erotic and invigorating.

In 1519, Spanish Conquistador Cortez came in contact with cacahuatl in Tenochtitlan, the capital of the Aztec Empire, and this resulted in him sending cocoa beans as well as vanilla beans back to Europe. For quite a long time, vanilla was only use to flavour chocolate in Europe, but eventually the Europeans began experimenting with the beans and use them for more and more culinary adventures. As mentioned above, vanilla was also regarded as having medical and aphrodisiacal properties. One important name in the history of vanilla is Hugh Morgan, Queen Elizabeth's apothecary, who in 1602 suggested that vanilla should be tried as a flavouring of its own in the United Kingdom instead of being used in conjunction with cocoa only. Well into the 17th century, know one knew how to cultivate vanilla orchids outside its native range and all vanilla beans had to be imported from Mexico. Plantations were started in many countries with a suitable climate, but the orchids never bore fruit. According to some sources, this was referred to as “the course of Moctezuma”.

In 1836, Charles Morren – Belgian botanist, horticulturist and Professor at the University of Liège – realised that the vanilla flower can not be pollinated by any other insect than the tiny Melipone bee. This small be is native to Mexico and this is why all the attempts to cultivate vanilla orchids outside its native range had failed. Charles Morren developed a method that made it possible for vanilla growers to hand-pollinate the flowers and within soon, vanilla orchids were grown on a significant scale on several tropical islands colonized by the French in the East and West Indies, the Indian Ocean, and French Oceania. The British brought the orchids to Southern India, while the Dutch set up plantations in Indonesia. The next important step in the history of vanilla was taken by a formed slave named Edmond Albius. Edmond Albius lived on Reunion, an island off Madagascar's coast where vanilla orchids had been planted by the French. Albius developed and perfected a method of hand-pollination that was superior to all the older ones and this method is still in use today, in the 21st century.

Today, roughly 75 percent of all vanilla is grown on Madagascar, the Comoros and Réunion. Madagascar is an island nation in the Indian Ocean off the south-eastern coast of Africa. The Comoros is a smaller island nation located between northern Madagascar and north-eastern Mozambique. The island Réunion is a French overseas département situated east of Madagascar, roughly 200 km (130 miles) southwest of Mauritius. Other major producers are found in Indonesia, Tonga, Tahiti and Mexico. Tips! Make your own vanilla extract at home. There is a wide range of different recipes for vanilla extract, but they all include vanilla beans and some type of alcohol, e.g. vodka, rum or tequila. If you want a really strong extract, use high proof alcohol. If you want a weaker extract, go for lesser proof alcohol. Method # 1: Pour a pint of alcohol, e.g. vodka, into a glass bottle with an air tight lid. Add one vanilla bean. Make sure that the lid is well fastened. Shake once a day for 2-3 weeks. Method # 2: Place two vanilla beans in a glass bottle with an air tight lid.

Pour ½ cup of alcohol into a small saucepan and heat up until it starts to smoke. Do not let the alcohol boil! Pour the warm alcohol into the glass bottle. Make sure that the lid is well fastened. Shake once a day for 1-2 weeks. If you want a stronger extract, scrape the seeds from the bean instead of using intact beans. After scraping the seeds from the bean, you can add the pods to the alcohol as well. You can strain the extract after two weeks using a coffee filter or a very fine strainer, but this is not mandatory. _________________________________________________________________________________ Learn about Vanilla | Rainforest Spices Learn about Vanilla Vanilla Cultivation & Processing Vanilla is the most popular flavor in the world! It is also the second most expensive spice flavoring agent and the reason for it’s high cost is that it is the most time and labor-intensive crop when taken in consideration cultivation and processing. The vanilla grown in Costa Rica is a Vanilla planifolia (Fragrans) hybrid, cured according to the “Bourbon method” popular in Madagascar and the vanilla islands in the Indian Ocean. The vanilla as well as the other spices and essential oil crops are cultivated within the tropical rain forest.

The vanilla vine is grown on a host tree. The pods are long, slender and cylindrical in shape and filled with thousand of tiny, edible seeds. Description Vanilla is the only edible fruit of the 35,000 orchid species and is native to Central America, southeastern Mexico, the West Indies and northern South America. Vanilla pods are the fruit of the vanilla orchid, a large, green stemmed, climbing perennial plant with a fleshy, succulent stem, smooth, thick, oblong and lancelot bright green leaves and numerous twining aerial roots by which it clings to trees in its wild state. Each pod is the product of the manual pollination of the vanilla orchid flower. If left unattended vanilla vines may grow to 30m, climbing to the tops of tall forest trees. The pods, commercially called beans, have no flavour when picked, as the flavour develops during the curing process. The beans are very dark brown and contain tiny black seeds. Hand pollination sequence The growing vanilla beans Origin and History Vanilla is native to the tropical rainforest of south-eastern Mexico and Central America. The Totonacans were the first known Mexican tribe to cultivate vanilla.

Hernan Cortez was the first European to taste vanilla in Mexico in 1520. As he entered the Aztec capital, Montezuma the emperor, handed him the royal beverage, chocolatl, a beverage of cocoa beans, corn, vanilla pods and honey. “Tlilyochitl”, the Aztec word for vanilla, was derived from “tilli” for black and “zachitl” meaning pod. The Spaniards intoduced vanilla to the courts of Europe and it quickly became the royal drink of choice. By the end of the 16th century, factories were established to manufacture chocolate with vanilla flavouring. However it wasn’t until an ex-slave, Edmond Albius, perfected a method for hand pollination that vanilla became a commercial plantation crop. Until recently Madagascar was producing 80% of the world’s production. Indonesia, Tahiti and Uganda are also major producers with India, China and Vietnam entering the vanilla production phase. Vanilla has been commercially produced in Costa Rica for over 20 years, the majority of the recent production coming from the central pacific foothills near Manuel Antonio National Park.

There are over 50 species of vanilla but only a handful are used commercially. Processing Vanilla pods must be cured in order for the vanillin, which gives vanilla its distinctive flavour, to be produced. The curing method facilitates the enzymatic process that transforms glucovanillin into vanillin. It consists mainly of keeping the pods warm and slowly drying for three to four months until they become pliable and deep brown, sometimes forming a fine white crystalline coating of vanillin on the surface of the beans. Conditioning/curing vanilla Buying and Storing Vanilla extract/essence can be purchased in 2 ounce, 4 ounce and 8 ounce bottles and the pods (around six to eight inches long), can be purchase as whole beans. Pods should be soft and very dark brown, almost black. Store in an airtight container. Preparation and Use Over 150 organic compounds make up the flavor of vanilla, which fortunately has limited the quality of artificial imitators. Vanilla enhances fruits and other flavors by intensifying and highlighting their natural sweetness. It softens the flavor of eggs and accentuates spices like cinnamon and nutmeg, is excellent in smoothies, coffee and teas.

Though long associated with desserts and sweets, it is a fine complement to savory dishes incorporating seafood, veal and poultry. Vanilla beans can be stored in a jar of sugar, permeating it with their own sweet aroma. The pod can be chopped finely or processed in a blender and used to flavour cakes, puddings, ice cream, milkshakes and many everyday sweet dishes. The whole pod can also be used to flavour custards and other liquids, taken out, dried carefully and used again up to three or four times. To flavour milk, allow one bean per 500 ml, bring to the boil and allow to stand for an hour. Vanilla inflorescense

Question: The flavouring vanilla comes from a species of which plant?
Answer: Orchid