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Vanilla is a tropical spice from orchids that are native to Central America, the Antilles and Northern South America. This member of the family Orchidaceae, orchid, requires tropical conditions to grow. Vanilla, Vanilla planifolia plant, cultivated in tropical islands, Tahiti, French Polynesia, Comoros Islands, Reunion, Malaysia and Indonesia and in Guatemala, Costa Rica and Mexico in Central America and some Caribbean Islands, Jamaica.

Sweet spice vanilla comes from the fruit or seed pods called vanilla beans. Vanilla orchid is trained to variety up a tree or pole of excellence when it grows so long seed pods can be collected and used by people who are on the ground without the need of ladders.

Delicate orchid flowers bloom for only one day and after pollination will constitute the long bean pod fruit. Pollination is of course by a BI native to Mexico. This little bee lives nowhere else, so a method designed to hand-pollinate vanilla orchid flowers. Because of the time and labor required for checking the plants daily for blooming flowers and hand-pollinate them, is one of the most expensive vanilla spices in the world.

After pollination flower wilts and produces long seed pod. It takes months for vanilla beans to mature. Add the fact that production costs are hand-arbetskraft required for daily harvest. Vanilla beans are inspected daily and be picked when they are green pods begin to turn yellow at tip and start opening. They shrivel and become black shortly after harvest.

Longer pods contain more seed than shorter. The longest the beans are the highest quality because they contain most vanilla. The highest quality vanilla beans are over 15 cm long and they command a premium price. Beans are cured by drying the Sun for the healthy development of taste and aroma.

Vanilla is the most popular non-pungent spice. It is used to taste many desserts, baked goods, ice cream and beverages. Cakes, cookies, custards, flan, puddings and whipped cream would be the same without it. Vanilla complements the taste of chocolate, Caramel, coffee and many fruits. It is available in raw form or as extracts alcohol.

Over one hundred aromatic components, see vanilla beans so it is difficult, if not impossible, to recover the natural, sweet aroma. The strongest aroma and an important component that is identified as the vanilla comes from vanillin. Vanilla beans typically 2.5% vanillin. Vanillin may be synthesized in an industrial scale from cheap starting materials lignan or eugenol. Lignan is a component of wood fibre, paper and pulp industry provides a starting material for the commercial production of vanillin.

Artificial vanillin used in baking as a cheap substitute for pure vanilla extract. Vanilla is used also taste tobacco and toothpaste and scent perfumes and cosmetics.

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