Vanilla

Vanilla

There are about 100 species of climbing, evergreen perennials in this genus, which occurs through the tropics and subtropics. Vanilla planifolia is the only member of the vast orchid famil taht is cultivated for commercial product rather than as an ornamental. Orchid growers often train a vanilla vine on a greenhouse wall, and V. planifolia 'Variegata' is particularly attractive for this purpose. Vanilla is one of the world's most important flavorings; it was introduced to Europe in the 16th century by the Spanish, who found it used by Aztecs as a flavoring for chocolate. Vanilla is often intercropped with sugar cane; production is now concentrated in Madagascar, Réunion, Tahiti, Java, and Seychelles. Vanilla flowers are short-lived and have specific pollinators. In cultivation they must be pollinated by hand to produce fruits (vanilla pods), which take five to seven months to ripen. The aromatic compounds are developed during fermentation of the unripe pods. Vanilla planifolia fruits contain about 3.5 percent vanillin, which is present in many natural balsams and resins. There is a large market for synthetic vanilla, which occurs as a by-product of paper manufacture and is extracted from both Ferula assa-foetida (See, Asafoetida), and the eugenol fraction in oil of cloves (Syzygium aromaticum, See, Clove). The flavor does not complare in richness with that of natural vanilla, whcih contains some 35 other aromatic compounds. Vanilla tahitensis (Tahitian vanilla) and V. pompona (W Indian vanilla) are alternative, though inferior, sources of natural vanilla.

Stout, climbing orchid with green, zigzag stems, 1-2cm (½-¾in) in diameter, and fleshy, oblong, pointed leaves, 8-25cm (3-10in) long. Pale yellow-green flowers, 5cm (2in) across, with a yellow-haird lip, are produced in axillary racemes in spring, followed by elongated pendent capsules, 10-25cm (4-10in) long, containing minute seeds.

Common Name:	Vanilla
Botanical Name:	Vanilla planifolia
Genus:	Vanilla
Family:	Orchidaceae
Location:	S America, W Indies, and Florida
Cultivation:	Well-drained, moist, rich soil with high humidity and daily temperatures between 26°C (79°F) and 30°C (86°F). For optimum fruiting, plants are trained in loops, rather than allowed to climb upward. This encourages both formation of new shoots and , where the loop touches the ground, or adventitious roots that help feed the plant. Plants may be damaged by scale insects, mildew, vanilla root rot, and snails.
Propagation:	By cuttings 1.5-2m (5-6ft) long at any time (but best toward the end of the dry season), kept losely sealed in a dry, shady, place for 2-3 weeks before insertion in open soil.
Harvest:	Fruits are picked when fully ripe, but before they split open, and scalded before undergoing various stages of fermentation and drying, which can take 6 months. Cured pods are stored whole, or processed commercially for solvent extraction (vanilla resinoid), and alcoholic tinctures (vanilla essence).
Height:	6m (20ft)
Variations:	Variegata Has irregulary yellow-striped leaves.
Hardiness:	Min. 16°C (61&def;F)
Parts Used:	Fruits (pods)
Properties:	An aromatic herb that improves digestion.
Culinary Uses:	Vanilla is used to flavor ice-cream, yogurt, milk- and cream-based desserts, and cakes; often combined with chocolate. Whole pods (vanilla beans) are stored in sugar, which is used to sweeten and give a vanilla flavor to desserts, fruit, and cakes.
Economic Uses	Extracts are used in perfumery, incense, potpourri, candles, and other room fragrances. Also used to flavor ice creams, yogurts, syrups, chocolate, bakery products, candy, breakfast cerealss, soft drinks, liqueurs (notably Galliano), and tobacco.
Bibliography:	Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pg.400