Description
Vanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from pods of the flat-leaved vanilla (V. planifolia). Measured by weight, vanilla is the world’s second-most expensive spice after saffron, because growing the vanilla seed pods is labor-intensive.
Uses
Vanilla is widely used in various applications:
- Baking: Essential flavoring in cakes, cookies, and desserts
- Ice cream: Primary flavoring in vanilla ice cream
- Beverages: Used in milkshakes, coffee, and cocktails
- Perfume production: Important ingredient in fragrances
- Aromatherapy: Used for its calming scent properties
- Commercial food: Flavoring in processed foods and confections
- Traditional medicine: Historical uses in folk remedies
Origin
Three major species of vanilla currently are grown globally, all derived from a species originally found in Mesoamerica, including parts of modern-day Mexico. Vanilla planifolia traditionally grew wild around the Gulf of Mexico and throughout the Caribbean. The Totonac people, who live along the eastern coast of Mexico in present-day Veracruz, were among the first people to domesticate vanilla, cultivating it on farms since at least 1185.
Hand-Pollination Discovery
Vanilla is not autogamous, so pollination is required to make the plants produce fruit. In 1841, Edmond Albius, a 12-year-old slave who lived on the French island of Réunion in the Indian Ocean, discovered that the plant could be hand-pollinated. This discovery allowed global cultivation of the plant.
Major Species
The three major species grown globally are:
- V. planifolia: Grown on Madagascar, Réunion, and other tropical areas along the Indian Ocean
- V. × tahitensis: Grown in the South Pacific
- V. pompona: Found in the West Indies, Central America, and South America
Production
The majority of the world’s vanilla is the V. planifolia species, more commonly known as Bourbon vanilla or Madagascar vanilla. Madagascar’s and Indonesia’s cultivations produce two-thirds of the world’s supply of vanilla.
Characteristics
Despite its expense, vanilla is widely used in both commercial and domestic applications, as only small amounts are needed to impart its signature flavor and aroma.