Vanilla

The Vanilla is a climbing orchid cultivated for its pleasant flavour and is one of the few contributions of the western hemisphere to the world of spices. It has over 50 species but only three important species form the sources of natural vanillin. They are

• Vanilla planifollia Andrews
• Vanilla pompona Shiede
• Vanilla tahitensis J.W. Moore

Of these, Vanilla planifollia is the most preferred and commercially cultivated vanilla. There are three main commercial preparations of natural vanilla. They are

• whole bean
• powder (pure ground beans or blended with sugar, starch or other ingredients)
• extract (in alcoholic solution)

Pods or beans of Vanilla are subjected to curing process to produce the characteristic aroma and the substance chiefly responsible for the unique fragrance and flavour of the vanilla bean is vanillin (C8 H8 03).

Vanilla has a prime position among the food flavors. Its essence finds large use in foods in the preparation of ice creams, chocolates, bakery products, puddings, pharmaceuticals, liquors and perfumes. It is the second most expensive spice traded in the world market.

The vanilla flavor used in creams, cakes and other foodstuff is achieved by adding some vanilla extract or by cooking vanilla beans in the liquid preparation. If the beans are split into two, stronger aroma can be obtained.

The natural vanilla gives a brownish to yellowish colour to the preparations, depending on the concentration. A good quality vanilla has a strong aromatic flavour. But there are many artificially synthesized vanilla substitutes and foodstuffs with small amounts of low quality vanilla or artificial vanilla-like flavorings are more common, since true vanilla is very expensive.

Vanilla’s popular use is in ice creams and hence most people consider it to be the default flavor.

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