Spice
Vanilla
Vanilla is the cured fruit of Vanilla orchids, especially V. planifolia, sold as pods, extract, paste, and powder. Floral, creamy sweetness defines desserts, custards, and some savoury applications. Madagascar bourbon, Tahitian, and Mexican origins offer different floral-woody balances. Whole pods scraped of seeds give the fullest aroma.
Also known as: Vanilla Bourbon, Vainilla, Vanille de Tahiti
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Breeds, cuts & preparations
Variety
Bourbon VanillaIndian VanillaIndonesian VanillaMadagascar VanillaMexican VanillaTahitian VanillaUgandan VanillaVanilla × tahitensisVanilla planifoliaVanilla pompona
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
DriedExtractGroundPastePowderScrapedSplitWhole Pod
CommonCharacteristic
AromaticCreamyDelicateFloralRichSweetWarmWoody
History
MX
Totonac and later Aztec cultures used vanilla with cacao in Mesoamerica.
ES
Spanish contact carried vanilla to Europe as a chocolate and confectionery flavour.
RE
Hand pollination on Réunion enabled vanilla cultivation outside Mexico.
Madagascar and other Indian Ocean islands dominated commercial bourbon vanilla supply.