Vanilla

Vanilla

Apple cake with vanilla ice cream

Vanilla is a flavoring derived from the pods of orchids of the genus Vanilla, primarily from the species Vanilla planifolia. It is commonly used in culinary applications, such as in desserts, baked goods, and beverages. The word "vanilla" is derived from the Spanish word "vainilla," meaning "little pod," and the plant is native to Mexico and Central America. In this article, we will explore the history, production, and uses of vanilla.

History

The plant was brought to Europe by the Spanish in the 1520s. Vanilla was a well-regarded spice in Mesoamerica.

The first people to grow vanilla were the Totonac people. They lived the east part of Mexico, by the sea. The Totonac people say that the vanilla plant was first made when a royal daughter and her lover were killed.<ref>{{{last}}},

 Janet Hazen, 
  
 Vanilla, 
  
 Chronicle Books, 
 1995,</ref>

In the 15th century, Aztecs fought a war with the Totonacs. The Totonacs lost the war. The Aztecs liked the taste of vanilla. They named the fruit tlilxochitl, which means "black flower", because vanilla fruits turn black and dry after they are picked.

Until the mid-19th century, Mexico was the biggest producer of vanilla. In 1819, however, French businessmen shipped vanilla to the islands of Réunion and Mauritius in hope of growing vanilla there. Vanilla did not grow well there, because these places did not have the right kind of bees to take pollen between the plants. A young slave, Edmond Albius, discovered how to take pollen to the flowers quickly by hand. Then vanilla began to grow well in the new places. Soon, vanilla plants were sent from Réunion Island to the Comoros Islands and to Madagascar. By 1898, Madagascar, Réunion, and the Comoros Islands produced 200 metric tons of vanilla fruits, about 80% of the vanilla grown in the world.

In the 1930s, businesses made a group to choose prices. The price of vanilla rose very high in the late 1970s after a big storm hurt important croplands. Prices remained high through the early 1980s, but then the group ended.<ref>{{{last}}},

 The Chefs of Le Cordon Bleu, 
  
 Le Cordon Bleu Cuisine Foundations. online version, 
  
 Cengage Learning, 
 2010, 
  
  
 ISBN 978-1-4354-8137-4,</ref>  Prices dropped 70% in a few years, to nearly US$20 for one kilogram. In 2000, prices rose sharply again after another big storm struck Madagascar. The storm, political problems, and poor weather in the third year drove vanilla prices up to US$500 for one kilogram in 2004.  In 2005, the price went down to about $40 for one kilogram.  By 2010, prices were down to US$20 for one kilogram.

Today, most Bourbon vanilla and vanilla fruit is produced in Indonesia.<ref>

FAO's Statistical Database - FAOSTAT(link). {{{website}}}.

</ref> Madagascar also grows a lot of vanilla. Mexico, once the biggest producer of natural vanilla, used to grow 500 tons of vanilla in a year. In 2006, it made only 10 tons of vanilla.

About 95% of "vanilla" foods are flavored with man-made vanillin instead of with vanilla fruits.<ref>

Rainforest Vanilla Conservation Association(link). {{{website}}}. RVCA.

</ref> Vanillin can be produced synthetically from lignin, a natural polymer found in wood.

Production

Vanilla beans are the fruit of the vanilla orchid, a plant that is native to Mexico and Central America. The orchid produces a long, thin pod that contains thousands of tiny black seeds. To produce vanilla, the pods are harvested when they are still green and unripe. The pods are then fermented and dried, which helps to develop the complex flavor profile of the vanilla bean.

Types

There are two main types of vanilla: Bourbon and Tahitian. Bourbon vanilla is the most common type and is characterized by its sweet, creamy flavor profile. Tahitian vanilla, on the other hand, has a more floral and fruity flavor profile.

Uses

Vanilla is used in a variety of culinary applications, including:

Baking: Vanilla is a popular ingredient in baked goods, such as cakes, cookies, and pastries.

Ice Cream: Vanilla is a classic flavor for ice cream and is often used as a base for other flavors.

Confectionery: Vanilla is used as a flavoring agent in a variety of confectionery products, such as candies and chocolates.

Beverages: Vanilla is used as a flavoring agent in a variety of beverages, such as coffee, tea, and smoothies.

Health benefits

Vanilla contains antioxidants, which can help protect the body against damage from free radicals. It is also a natural anti-inflammatory, which can help reduce inflammation in the body. Some studies have suggested that vanilla may also have anti-cancer properties, although more research is needed to confirm this.

However, it is important to note that many commercial vanilla products are heavily processed and may contain added sugars and other additives. It is best to use pure vanilla extract or vanilla beans in order to get the most health benefits.

The main species picked for vanilla is called Vanilla planifolia. Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s.<ref name="nashville"> The Herb Society of Nashville. The Life of Spice(link). {{{website}}}. The Herb Society of Nashville.

</ref>

Today, most of the flavoring is done in chemical laboratories. The pure (man-made) form of the flavoring is known as 'vanillin'.

• 
  A flower of Vanilla planifolia
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  Vanilla plantation in a wood
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  Fruits

Vanilla Varieties

There are several varieties of vanilla, each with its own unique flavor profile. The most common variety is Bourbon vanilla, which is produced in Madagascar and is known for its sweet, creamy flavor. Other varieties include Tahitian vanilla, which has a fruity, floral flavor, and Mexican vanilla, which has a bold, spicy flavor.

Vanilla in Culture

Vanilla has played an important role in many cultures throughout history. The ancient Mayans believed that the god Quetzalcoatl gave them the vanilla plant as a gift, and they used it in religious ceremonies. In some cultures, vanilla is believed to have aphrodisiac properties, and it is often used in romantic settings.

In the United States, vanilla is the most popular flavor of ice cream, and it is often associated with childhood memories and comfort food. Vanilla is also a common flavor for scented candles and air fresheners, and it is often used to create a cozy, welcoming atmosphere.

Conclusion

Vanilla is a versatile flavoring that has been used for thousands of years. It is produced from the pods of the Vanilla planifolia orchid, which is grown in tropical climates. Vanilla is used in a wide variety of culinary applications, as well as in perfumes, cosmetics, and other products. It has several health benefits, including antioxidant and anti-inflammatory properties. If you want to enjoy the health benefits of vanilla, it is best to use pure vanilla extract or vanilla beans.

References

Martin, G. J. (2009). Ethnobotany: A methods manual. Routledge. Meyers-Rice, B. A. (2016). Vanilla. In Handbook of Vanilla Science and Technology (pp. 1-20). Wiley-Blackwell. Shahidi, F., & Ho, C. T. (Eds.). (2009). Phytochemicals and health benefits of food. Springer.

Categories

Food and drink Flavors Orchids

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  Vanilla planifolia
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  Vanilla beans
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  Vanilla in Florentine Codex
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  Vanilla fragrans
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  Vanilla extract
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  Vanilla flower longitudinal section
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  Madagascar bourbon vanilla
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  Vanillin
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  Vanilla no Tahiti
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  Grading vanilla beans
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  Madagascar vanilla grading