Vanilla

Hindi Name: Vanilla

Botanical name: Vanilla planifolia

Family name: Orchidaceae

Spanish vainilla is a diminutive of vaina "sheath, vagina, pod", motivated by the sheath-like shape of the fruit. Originated in Southeast México and Guatemala. Today, the most important exporters of vanilla are Madagascar and Réunion (formerly called Bourbon) and Indonesia.

Over 50 species described, only three are important species as sources of natural vanillin, namely, Vanilla planifollia Andrews, Vanilla pompona Shiede and Vanilla tahitensis J.W. Moore. Of these, Vanilla planifolia is the most preferred and commercially cultivated.

Vanilla pods are the fruit of the vanilla planifolia and are the only orchid to produce an edible substance. Vanilla pods are long, thin and filled with beans that are virtually flavorless in their unripe state. The pods must be cured for several months until vanillin crystals are emitted. The fragrance from the vanillin permeates the inside of the pod that eventually turns dark brown. The beans are then scraped from the inside of the pod and are ready for use. The complicated processing of vanilla (because fresh vanilla pods do not have any taste) and the need of manual pollination makes vanilla one of the most expensive spices.

Native of México, vanilla was used to flavor famous chocolate drink. Together with chocolate, vanilla slowly became so popular in Europe that today, Western cooks use it for a variety of sweet dishes, cookies, cakes, drinks, sweet sauces and vanilla ice. Synthetic vanillin, made from wood wastes, is much cheaper in price, but lacks the subtle flavor of true vanilla. Pure vanilla extract is prepared by steeping cured vanilla beans in alcohol.

The major vanilla producing countries are: Madagascar, Indonesia, Mexico. Comoros and Reunion states.

Two related vanilla species (V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies and V. tahitiensis from Tahiti), are sometimes used as adulterations. Both species are considered inferior to V. planifolia and indeed their aromas differ markedly from standard vanilla flavor people are used to.

The three most common type of beans are the Bourbon-Madagascar (thin and sweet), the Mexican (thick and rich) and the Tahitian (the thickest, but least flavorful). Among these the Mexican vanilla products contain coumarin, a blood- thinning drug with possible toxic effects. Vanilla beans are often used in ice cream and sauces. Vanilla extract is commonly used in baking, especially in sweets, as it heightens the intensity of chocolate and other flavors.

Vanilla extracts can be stored in an airtight container indefinitely if kept in a cool, dark place. Vanilla beans should be tightly wrapped in plastic wrap, in an airtight jar and refrigerated. They will keep well for about 6 months.

In India, vanilla cultivation is popular in Kerala, Karnataka and Tamilnadu since early 1990s. The area under cultivation at present is about 1000 ha, of which about 30% has started giving yield. The present production of processed vanilla is estimated to be around 6-8 tonnes annually in India. The countries, USA, France, UK and Germany account for 60% of world imports.

In India Vanilla is predominantly grown by small and marginal growers in their fields inter planting with other crops. It is grown largely in organic situations though not certified.

Name in international languages
Spanish	Vainilla
French	Vanille
German	Vanille
Swedish	Vanilj
Arabic	Wanilla
Dutch	Vanille
Italian	Vaniglia
Portuguese	Daunilha
Russian	Vanil
Japanese	Banira
Chinese	Hsiang- Tsao