Facts on Vanilla

Vanilla is a climbing, perennial orchid with aerial and ground roots that grow in a mulch layer. There are about 150 varieties but only two produce edible fruit in the form of pods or beans. The two types are the Bourbon and Tahitian varieties.

Today's Bourbon Vanilla otherwise known as Vanilla planifolia (also known as fragrans) originates from Mexico and grows on the Atlantic Gulf side of Mexico from Tampico around to the northeast tip of South America, and from Colima, Mexico to Ecuador on the Pacific side. It also grows throughout the Caribbean.

Madagascar and Indonesia grow the majority of the world's crop (mostly Bourbon vanilla) having taken over from Mexico as the largest grower in the 19th century. Additional countries that grow vanilla include Guatemala, Costa Rica, Uganda, China, India, PNG, Niue, Tonga, Fiji, Tahiti, and the Philippines.

Vanilla is a very labour-intensive agricultural crop where the yearly production of a healthy plant is 1.5 to 2Kg of Green Vanilla. It takes five to six kilos of Green Vanilla pods to produce 1Kg of cured vanilla. It will take up to three years after the vines are planted before the first flowers appear. The pods resemble big green beans and must remain on the vine for nine months in order to completely develop their signature aroma. However, when the beans or pods are harvested, they have neither flavour nor fragrance. They develop these distinctive properties during the curing process.

When the pods are harvested, they are treated with hot water or heat and are then placed in the sun every day for weeks-to-months until they have shrunk to 20% of their original size. The pods are then sorted and graded according to size and the presence of scaring or curling.

Bourbon vanilla is named for the islands now known as Reunion and the Comoros, but in the early 19th century were called the Bourbon Islands. The Bourbon vanilla plant stock originally came from Mexico. Bourbon vanilla and Mexican vanilla are basically the same.

Tahitian vanilla was originally Vanilla planifolia stock that was taken to Tahiti, but it mutated into an entirely different type of vanilla, and is now recognized as a different species, Vanilla tahitensis. The pods are fatter, moister, and sweeter, with less natural vanillin and more heliotropin than other vanillas. As a result, it's very fruity and often described as smelling like licorice, cherry, prunes, or wine.

Connoisseurs and manufacturers of Vanilla products the world over have their different preferences. While some may differentiate between planifoia and tahitensis still others will even differentiate between the countries of origin. The environment plays its role in the production of this unique fruit causing even the same variety to produce differences that are attributed to the area it is grown in. With evolution of new producer countries the vanilla market is constantly changing.

Because vanilla is so much in demand, and because it's so expensive, synthetics are often used instead of natural vanilla. In fact, 97% of vanilla used as a flavour and fragrance is synthetic.

Synthetic vanilla contains only one organic component - vanillin - the flavour and fragrance that we most associate with vanilla. Because pure vanilla contains so many other flavour and fragrance components, it has a much richer smell and taste than vanillin does by itself. Synthetic vanillin just doesn't compare with the "real deal".

Pure Vanilla Extract should be kept in a cool, dark place as light can affect it but please, not in the refrigerator. Vanilla pods also should be kept in a cool dark place, but they should also be kept dry so that they don't mould. Store them in re-sealable bags or a suitable airtight container. If pods have become dry, soak in liquid (milk) and they will plump up again.

The pictures of the Vanilla plant and flowers on this website are provided under license to:
Greg Allikas: graphicgreg@orchidworks.com.