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

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Extract

Paste

Pod

Powder

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Vanilla pompona

Vanilla planifolia

Tahitian Vanilla

Ugandan Vanilla

Bourbon Vanilla

Mexican Vanilla

Vanilla × tahitensis

Madagascar Vanilla

Indian Vanilla

Indonesian Vanilla

Characteristics

Preparations

DriedExtractGroundPastePowderScrapedSplitWhole Pod

Provenance

BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried

Sources

Indoor FarmedOutdoor FarmedWild

Traits

AromaticCreamyDelicateFloralRichSweetWarmWoody

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 316

Amount per 100 g

Total Fat 8.53 g
Saturated Fat 2.37 g
Trans Fat 0 g
Monounsaturated Fat 2.3 g
Polyunsaturated Fat 3.86 g
Cholesterol 0 mg
Sodium 38.1 mg
Salt 0.11 g
Total Carbohydrate 49.9 g
Dietary Fibre 23.6 g
Total Sugars 5.06 g
Complex / starch 15.8 g
Protein 9.8 g
Water 25.8 g

Detailed nutrients

Energy 316 kcal
Water 25.8 g
Carbohydrates 49.9 g
- Sugars 5.06 g
  - Monosaccharides 3.54 g
  - Disaccharides 1.52 g
- Starch 15.8 g
  - Amylose 3.96 g
  - Amylopectin 11.9 g
  - Digestible Starch 13.5 g
  - Resistant Starch 1.58 g
- Fibre 23.6 g
  - Soluble Fibre 8.24 g
  - Insoluble Fibre 15.3 g
Protein 9.8 g
- Plant Protein 9.31 g
Fat 8.53 g
- Saturated Fat 2.37 g
- Monounsaturated Fat 2.3 g
- Polyunsaturated Fat 3.86 g
  - Omega-3 0.58 g
  - Omega-6 1.6 g
Vitamins 94 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 1.94 mg
- Vitamin B5 — Pantothenic Acid 0.48 mg
- Vitamin B6 0.29 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 37.3 µg
- Vitamin C 2 mg
- Vitamin E 1.83 mg
- Vitamin K 27.1 µg
Minerals 230 mg
- Major Minerals 224 mg
  - Calcium 33 mg
  - Sodium 38.1 mg
  - Potassium 153 mg
- Trace Minerals 6.2 mg
  - Iron 0.8 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.11 g
- Sodium Chloride 0.11 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 1.94 · vitamin-b5-pantothenic-acid: 0.48 · vitamin-b6: 0.29 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 37.3 · vitamin-e: 1.83 · vitamin-k: 27.1 ·

Minerals

Sodium: 38.07 · Potassium: 153 · Calcium: 33 · Iron: 0.8 · Zinc: 0.4 · Iodine: 5 ·

Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.

In the kitchen

Culinary partners and combinations that usually underperform with Vanilla.

Pairs well with

Classic and complementary matches

CoffeeCafé desserts
CreamCustards
Egg
MilkIce cream base
StrawberryClassic
Sugar

Usually avoid with

Often clash in flavour or tradition

Grading systems

Grades are placed along a shared scale so systems can be compared side by side.

Global

ISO / Trade Length

Under 14 cm 14–16 cm 16–18 cm 18 cm+

Madagascar

Vanilla Cure Grade

Cuts / Cuts Extraction Extraction Red TK / Brown Gourmet / Black

History

1000 BCEMX

Totonac and later Aztec cultures used vanilla with cacao in Mesoamerica.

1500ES

Spanish contact carried vanilla to Europe as a chocolate and confectionery flavour.

1841RE

Hand pollination on Réunion enabled vanilla cultivation outside Mexico.

1900

Madagascar and other Indian Ocean islands dominated commercial bourbon vanilla supply.