[[File:Apple cake with vanilla ice cream 2.jpg|thumb|Apple cake with vanilla ice cream]]
'''Vanilla''' is a flavoring derived from orchids of the genus ''[[Vanilla (genus)|Vanilla]]'', primarily obtained from pods of the Mexican species, ''[[Vanilla planifolia]]''. The word vanilla, derived from the diminutive of the Spanish word ''vaina'' (vaina itself meaning a sheath or a pod), is translated simply as "little pod". Pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called ''tlilxochitl'' by the Aztecs.
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==
==History==
The [[Aztecs]] are credited with introducing vanilla to the [[Spanish Empire]] in the 16th century. The [[Spanish]] explorer [[Hernán Cortés]] is often credited with bringing vanilla to Europe, where it was initially used as a flavoring for [[chocolate]]. By the 17th century, vanilla was being used as a flavoring in its own right.
The plant was brought to Europe by the [[Spain|Spanish]] in the 1520s. Vanilla was a well-regarded [[spice]] in Mesoamerica.
==Cultivation==
Vanilla is grown in tropical regions around the world, with [[Madagascar]], [[Réunion]], and the [[Comoros]] producing the majority of the world's supply. The vanilla orchid is a vine that requires a support to grow, and it is often cultivated alongside trees that provide shade and support. The flowers of the vanilla orchid must be pollinated by hand, a labor-intensive process that contributes to the high cost of vanilla.
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>{{cite book |title=Vanilla |author=Janet Hazen |publisher=Chronicle Books |year=1995}}</ref>
==Processing==
After harvesting, vanilla beans undergo a lengthy curing process to develop their characteristic flavor and aroma. This process involves several stages, including blanching, sweating, drying, and conditioning. The beans are first blanched in hot water, then wrapped in blankets to sweat, which encourages the development of vanillin, the primary flavor compound in vanilla. The beans are then dried in the sun and conditioned for several months to enhance their flavor.
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>{{cite book| author = The Chefs of Le Cordon Bleu| title = Le Cordon Bleu Cuisine Foundations| url = https://books.google.com/?id=8Wf-NFH5ZuoC&pg=PA213| year = 2010| publisher = Cengage Learning| isbn = 978-1-4354-8137-4| page = 213 }}</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>{{cite web | title = FAO's Statistical Database - FAOSTAT | year = 2011 | url = http://faostat3.fao.org}}</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>{{cite web |url=http://vanillaexchange.com/RVCA_Handout.htm |title=Rainforest Vanilla Conservation Association |publisher= RVCA |archiveurl=https://web.archive.org/web/20090624003638/http://vanillaexchange.com/RVCA_Handout.htm |archivedate= 2009-06-24 }}</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==
==Uses==
Vanilla is used in a variety of culinary applications, including:
Vanilla is widely used in both [[food]] and [[cosmetics]]. In food, it is a popular flavoring for [[ice cream]], [[baked goods]], and [[confectionery]]. Vanilla extract, made by macerating vanilla beans in alcohol, is a common ingredient in many recipes. In cosmetics, vanilla is used for its fragrance in perfumes and lotions.
Baking: Vanilla is a popular ingredient in baked goods, such as cakes, cookies, and pastries.
==Synthetic Vanilla==
Due to the high cost of natural vanilla, synthetic vanilla flavoring, known as [[vanillin]], is often used as a substitute. Vanillin can be derived from lignin, a byproduct of the wood pulp industry, or synthesized from guaiacol, a compound derived from petrochemicals.
Ice Cream: Vanilla is a classic flavor for ice cream and is often used as a base for other flavors.
==Related pages==
* [[Vanilla planifolia]]
* [[Vanillin]]
* [[Spice]]
* [[Orchidaceae]]
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">{{cite web |url=http://www.herbsocietynashville.org/gardening.htm |title=The Life of Spice |author=The Herb Society of Nashville |publisher=The Herb Society of Nashville |archiveurl=https://web.archive.org/web/20110920205115/http://www.herbsocietynashville.org/gardening.htm |archivedate=20 September 2011 |deadurl=yes |quote=Following Montezuma’s capture, one of Cortés' officers saw him drinking "chocolatl" (made of powdered cocoa beans and ground corn flavored with ground vanilla pods and honey). The Spanish tried this drink themselves and were so impressed by this new taste sensation that they took samples back to Spain.' and 'Actually it was vanilla rather than the chocolate that made a bigger hit and by 1700 the use of vanilla was spread over all of Europe. Mexico became the leading producer of vanilla for three centuries. – Excerpted from 'Spices of the World Cookbook' by McCormick and 'The Book of Spices' by Frederic Rosengarten, Jr}}</ref>
Today, most of the flavoring is done in [[Chemistry|chemical]] [[laboratory|laboratories]]. The pure (man-made) form of the flavoring is known as 'vanillin'.
<gallery>
File:Vanilla planifolia 1.jpg|A flower of Vanilla planifolia
File:Vanilla tahitensis.jpg|Vanilla [[plantation]] in a wood
File:Vanilla fragrans 2.jpg|Fruits
</gallery>
== 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.
Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily obtained from pods of the Mexican species, Vanilla planifolia. The word vanilla, derived from the diminutive of the Spanish word vaina (vaina itself meaning a sheath or a pod), is translated simply as "little pod". Pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called tlilxochitl by the Aztecs.
History
The Aztecs are credited with introducing vanilla to the Spanish Empire in the 16th century. The Spanish explorer Hernán Cortés is often credited with bringing vanilla to Europe, where it was initially used as a flavoring for chocolate. By the 17th century, vanilla was being used as a flavoring in its own right.
Cultivation
Vanilla is grown in tropical regions around the world, with Madagascar, Réunion, and the Comoros producing the majority of the world's supply. The vanilla orchid is a vine that requires a support to grow, and it is often cultivated alongside trees that provide shade and support. The flowers of the vanilla orchid must be pollinated by hand, a labor-intensive process that contributes to the high cost of vanilla.
Processing
After harvesting, vanilla beans undergo a lengthy curing process to develop their characteristic flavor and aroma. This process involves several stages, including blanching, sweating, drying, and conditioning. The beans are first blanched in hot water, then wrapped in blankets to sweat, which encourages the development of vanillin, the primary flavor compound in vanilla. The beans are then dried in the sun and conditioned for several months to enhance their flavor.
Uses
Vanilla is widely used in both food and cosmetics. In food, it is a popular flavoring for ice cream, baked goods, and confectionery. Vanilla extract, made by macerating vanilla beans in alcohol, is a common ingredient in many recipes. In cosmetics, vanilla is used for its fragrance in perfumes and lotions.
Synthetic Vanilla
Due to the high cost of natural vanilla, synthetic vanilla flavoring, known as vanillin, is often used as a substitute. Vanillin can be derived from lignin, a byproduct of the wood pulp industry, or synthesized from guaiacol, a compound derived from petrochemicals.
