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'Vanilla' is a flavouring derived from orchids in the genus ''Vanilla'' native to Mexico. The name came from the Spanish word "vainilla", meaning "little pod".^[1]

Contents

The ''Vanilla'' orchid

History

Chemistry

Stages of production

Uses

Specific types of vanilla

References

External links

The ''Vanilla'' orchid

Main articles: Vanilla (orchid)

The main species harvested for vanillin is ''Vanilla planifolia''. Although it is native to Mexico, it is now widely grown throughout the tropics. Madagascar is the world's largest producer. Additional sources include ''Vanilla pompona'' and ''Vanilla tahitiensis'' (grown in Tahiti), although the vanillin content of these species is much less than ''Vanilla planifolia''.
Vanilla grows as a vine, climbing up an existing tree, pole, or other support. It can be grown in a wood (on trees), in a plantation (on trees or poles), or in a "shader", in increasing orders of productivity. Left alone, it will grow as high as possible on the support, with few flowers. Every year, growers fold the higher parts of the plant downwards so that the plant stays at heights accessible by a standing human. This also greatly stimulates flowering.

The distinctively flavoured compounds are found in the fruit, which results from the pollination of the flower. One flower produces one fruit. ''Vanilla planifolia'' flowers are hermaphroditic: they carry both male (anther) and female (stigma) organs; however, to avoid self-pollenization, a membrane separates those organs. Such flowers may only be naturally pollinated by a specifically equipped bee found in Mexico. Growers have tried to bring this bee into other growing locales, to no avail. The only way to produce fruits is thus artificial pollination.
A simple and efficient artificial pollination method was introduced in 1841 by a 12 year-old slave named Edmond Albius on Réunion: a method still used today. Using a beveled sliver of bamboo,^[2] an agricultural worker folds back the membrane separating the anther and the stigma, then presses the anther on the stigma. The flower is then self-pollinated, and will produce a fruit. The vanilla flower lasts about one day, sometimes less, thus growers have to inspect their plantations every day for open flowers, a labour-intensive task.
The fruit (a seed pod), if left on the plant, will ripen and open at the end; it will then release the distinctive vanilla smell. The fruit contains tiny, flavourless seeds. In dishes prepared with whole natural vanilla, these seeds are recognizable as black specks.
Like other orchids' seeds, vanilla seed will not germinate without the presence of certain mycorrhizal fungi. Instead, growers reproduce the plant by cutting: they remove sections of the vine with six or more leaf nodes, a root opposite each leaf. The two lower leaves are removed, and this area is buried in loose soil at the base of a support. The remaining upper roots will cling to the support, and often grow down into the soil. Growth is rapid under good conditions.

History

The first to cultivate vanilla were the Totonac people, who inhabit the Mazantla Valley on the Gulf Coast of Mexico near present-day Vera Cruz. According to Totonaca mythology, the tropical orchid was born when Princess Xanat, forbidden by her father from marrying a mortal, fled to the forest with her lover. The lovers were captured and beheaded. Where their blood touched the ground, the vine of the tropical orchid grew.^[3]
In the fifteenth century, Aztecs from the central highlands of Mexico conquered the Totonac, and the conquerors soon developed a taste for the vanilla bean. They named the bean tlilxochitl, or "black flower," after the mature bean, which shrivels and turns black shortly after it is picked. Whereas most tribes paid tribute to the Aztecs in the form of maize or gold, the Totonaca sent vanilla beans to the Aztec kings.
Spanish explorers who arrived on the Gulf Coast of Mexico in the early sixteenth century gave vanilla its name. They called it ''vainilla,'' or "little pod," The word ''vanilla'' entered the English language in the 1754, when the botanist Philip Miller wrote about the genus in his ''Gardener’s Dictionary''.^[4]
Until the mid-19th century, Mexico was the chief producer of vanilla. In 1819, however, French entrepreneurs shipped vanilla beans to the Réunion and Mauritius islands with the hope producing vanilla there. After Edmond Albius, a 12-year-old slave from Réunion Island, discovered how to pollinate the flowers quickly by hand, the pods began to thrive. Soon the tropical orchids were sent from Réunion Island to the Comoros Islands and Madagascar along with instructions for pollinating them. By 1898, Madagascar, Réunion, and the Comoros Islands produced 200 metric tons of vanilla beans, about 80 percent of world production.^[5]
The market price of vanilla rose dramatically in the late 1970s, due to a typhoon. Prices stayed stable at this level through the early 1980s despite the pressure of recently introduced Indonesian vanilla. In the mid 1980s, the cartel that had controlled vanilla prices and distribution since its creation in 1930 disbanded. Prices dropped 70 percent over the next few years, to nearly $20 USD per kilo. This changed, due to typhoon Huddah, which struck early in the year 2000. The typhoon, political instability, and poor weather in the third year drove vanilla prices to an astonishing $500 USD per kilo in 2004. A good crop, coupled with decreased demand, have pushed the market price down to the $40 per kilo range in the middle of 2005.

Chemistry

Main articles: Vanillin

Though there are many compounds present in the extracts of vanilla, the compound vanillin (4-hydroxy-3-methoxybenzaldehyde) is primarily responsible for the characteristic flavour and smell of vanilla. Another minor component of vanilla essential oil is piperonal (heliotropin). Piperonal and other substances affect the odour of natural vanilla.
Vanilla essence comes in two forms. Real seedpod extract is an extremely complicated mixture of several hundred different compounds. Synthetic essence, consisting basically of a solution of synthetic vanillin in ethanol, is derived from phenol and is of high purity.^[6]

Stages of production

#'Harvest'
#: The pods are harvested while green and immature. At this stage, they are odourless.
# 'Killing'
#: The vegetative tissue of the vanilla pod is killed to prevent further growing. The method of killing varies, but may be accomplished by sun killing, oven killing, hot water killing, killing by scratching, or killing by freezing.
# 'Sweating'
#: The pods are held for 7 to 10 days under hot (45º-65ºC or 115º-150ºF) and humid conditions; pods are often placed into fabric covered boxes immediately after boiling. This allows enzymes to process the compounds in the pods into vanillin and other compounds important to the final vanilla flavour.
# 'Drying'
#: To prevent rotting and to lock the aroma in the pods, the pods are dried. Often, pods are laid out in the sun during the mornings and returned to their boxes in the afternoons. When 25-30% of the pods' weight is moisture (as opposed to the 60-70% they began drying with) they have completed the curing process and will exhibit their fullest aromatic qualities.
# 'Grading'
#: Once fully cured, the vanilla is sorted by quality and graded.

Uses

2006 Top Vanilla Producers

Country	Production (tonnes)	%
	6,200	59%
	2,399	23%
	1,000	10%
	306
	192
	144
	75
	65
	50
	23
	20
	10
	8
	8
	3
''Source: UN Food & Agriculture Organization ''[1]

There are three main commercial preparations of natural vanilla:

★ whole pod

★ powder (ground pods, kept pure or blended with sugar, starch or other ingredients)^[7]

★ extract (in alcoholic solution)^[8]
Vanilla flavouring in food may be achieved by adding vanilla extract or by cooking vanilla pods in the liquid preparation. A stronger aroma may be attained if the pods are split in two, exposing more of the pod's surface area to the liquid. In this case, the pods' seeds are mixed into the preparation. Natural vanilla gives a brown or yellow colour to preparations, depending on the concentration.

Good quality vanilla has a strong aromatic flavour, but food with small amounts of low quality vanilla or artificial vanilla-like flavourings are far more common, since true vanilla is much more expensive.
A major use of vanilla is in flavouring ice cream. The most common flavour of ice cream is vanilla, and thus most people consider it to be the "default" flavour. By analogy, the term "vanilla" is used as a synonym for "plain".
The cosmetics industry uses vanilla to make perfume.
In old medicinal literature, vanilla is described as an aphrodisiac and a remedy for fevers. These purported uses have never been scientifically proven, but it has been shown that vanilla does increase levels of catecholamines (including epinephrine, more commonly known as adrenaline), and as such can also be considered mildly addictive.^[9][10]
The essential oils of vanilla and vanillin are sometimes used in aromatherapy.
The food industry uses methyl and ethyl vanillin. Ethyl vanillin is more expensive, but has a stronger note. Cook's Illustrated ran several taste tests pitting vanilla against vanillin in baked goods and other applications, and to the consternation of the magazine editors, all tasters preferred the flavour of vanillin to vanilla.

Specific types of vanilla

'Bourbon vanilla' or Bourbon-Madagascar vanilla, produced from ''Vanilla planifolia'' plants introduced from the Americas, is the term used for vanilla from Indian Ocean islands such as Madagascar, the Comoros, and Réunion, formerly the ''Île Bourbon''.
'Mexican vanilla', made from the native ''Vanilla planifolia'', is produced in much less quantity and marketed as the vanilla from the land of its origin. Vanilla sold in tourist markets around Mexico is sometimes not actual vanilla extract, but is mixed with an extract of the tonka bean, which contains coumarin. Tonka bean extract smells and tastes like vanilla, but coumarin has been shown to cause liver damage in lab animals and is banned in the US by the Food and Drug Administration.[6]
'Tahitian vanilla' is the name for vanilla from French Polynesia, made with ''Vanilla tahitiensis''.
The term 'French vanilla' is not a type of vanilla, but is often used to designate preparations that have a strong vanilla aroma, and contain vanilla grains. The name originates from the French style of making ice cream custard base with vanilla pods, cream, and egg yolks.
French vanilla is commonly misrepresented in coffee shops as a flavour of syrup, however it is not possible to recreate a true French vanilla flavour in coffee. Therefore flavours that are referred to as "French Vanilla" in cafes do not create a French vanilla flavour in any form, although this is a wide-reaching misconception in certain cafe cultures. Barnie's Coffee & Tea Company creates their "French vanilla" by combining vanilla and praline flavours, whereas Starbucks Coffee Company does not currently offer "french vanilla" flavour.

References

1. "''Vanilla'' Miller" by James D. Ackerman, ''Flora of North America'' 26:507, June 2003.
2. http://www.hindu.com/edu/2004/05/10/stories/2004051000900300.htm
3. Hazen J (1995) ''Vanilla.'' Chronicle Books. San Francisco, CA.
4. Correll D (1953) Vanilla: its botany, history, cultivation and economic importance. Econ Bo 7(4): 291–358.
5. Rasoanaivo P et al (1998) Essential oils of economic value in Madagascar: Present state of knowledge. ''HerbalGram'' 43:31–39,58–59.
6. http://www.baktoflavors.com/pdf/vanilla%20dafna%20ishs.pdf
7. The U.S. Food and Drug Administration requires at least 12.5% of pure vanilla (ground pods or oleoresin) in the mixture [2]
8. The U.S. Food and Drug Administration requires at least 35% vol. of alcohol and 13.35 ounces of pod per gallon [3]
9. http://www.organicmd.org/faq.html[4]
10. http://wwwwww.nwcr.ws/adam/healthillustratedencyclopedia/1/003561.html[5]

External links

★ Electronic Plant Information Centre at Royal Botanic Gardens, Kew 2003-11-8

★ ''Spices'' at UCLA History & Special Collections

★ Spice Pages — Vanilla

★ DMOZ: Vanilla & Extracts Directory

★ Vanilla vs. Vanillin, Cooks Illustrated