Vanilla

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Vanilla

Vanilla (pronunciation: /vəˈnɪlə/) is a flavor derived from orchids of the genus Vanilla, primarily obtained from pods of the Mexican species, Vanilla planifolia.

Etymology

The word vanilla comes from the Spanish word vainilla, meaning little pod. The term was first recorded in English in 1754.

Description

Vanilla is a popular flavor used in a wide variety of dishes, from ice cream and cakes to perfumes and candles. It is the second most expensive spice after saffron, due to the extensive labor required to grow the vanilla seed pods. Despite the expense, vanilla is highly valued for its flavor, which author Frederic Rosengarten, Jr. described in The Book of Spices as "pure, spicy, and delicate".

Species

There are three major species of vanilla grown globally, all of which derive from a species originally found in Mesoamerica, including parts of modern-day Mexico. They are Vanilla planifolia (syn. V. fragrans), grown on Madagascar, Réunion, and other tropical areas along the Indian Ocean; Vanilla tahitensis, grown in the South Pacific; and Vanilla pompona, found in the West Indies, Central, and South America.

Cultivation

Vanilla is a vine, it grows by climbing up an existing tree, pole, or other support. It can be grown in a woodland, in a plantation, or in a "shader", in increasing orders of productivity. Its growth environment is referred to as its terroir, and includes not only the adjacent plants, but also the climate, geography, and local geology.

Uses

Vanilla is used in the culinary industry to flavor various products such as baked goods, ice creams, and chocolates. It is also used in the perfume industry for its warm and inviting scent. In addition, vanilla is used in traditional medicine for its various health benefits.

Related Terms

  • Vanillin - the primary component of the extract of the vanilla bean.
  • Vanilla sugar - a commonly used variant of sugar.
  • Vanilla extract - a solution containing the flavor compound vanillin as the primary ingredient.

External links

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