1. Origin of vanilla: Vanilla comes from orchids of the genus Vanilla , the most famous of which is the species Vanilla planifolia . This species originates from the region of present-day Mexico, where it was cultivated thousands of years ago by indigenous tribes such as the Totonac, as early as the 14th century. The Aztecs and Mayans used vanilla to flavor chocolate drinks that were only meant for the elite.
2. Vanilla pollination: Vanilla depends on a specific species of bee called Melipona to pollinate its flowers. In areas outside the natural habitat where this bee does not live, vanilla must be pollinated by hand. This method of pollination was first developed in 1841 by Edmond Albius, a young slave from the island of Réunion, and is still necessary today in areas where Melipona is not present.
3. Fermentation of vanilla pods: After harvesting, vanilla pods go through a fermentation process that takes several months. During this process, which can take up to 6 months, the pods acquire their characteristic aroma and dark color. This process involves repeated drying, sweating and resting, and it is precisely because of this that the complex flavor palette of vanilla is created.
4. Vanillin and its natural versus synthetic form: The main component that gives vanilla its aroma is vanillin. Natural vanillin, extracted from real vanilla beans, has a complex flavor profile with over 250 other aromatic compounds. First synthesized in 1874 by chemist Ferdinand Tiemann, synthetic vanillin has a simpler and less rich flavor.
5. Ecological impacts of vanilla cultivation: Vanilla cultivation is demanding on the environment, as it requires specific climatic conditions and manual labor. Some areas where vanilla is grown are threatened by deforestation due to the expansion of plantations. In 2020, it was estimated that 44% of the original forests were lost to deforestation in Madagascar, home to more than 80% of the world's vanilla production.
6. Geographical Indication of Origin: Vanilla from Madagascar, often referred to as Bourbon vanilla, is considered one of the highest quality in the world. This designation refers to the historical presence of French colonizers on the island of Réunion (formerly Île Bourbon) since the 17th century, who expanded the cultivation of vanilla in the area. Bourbon vanilla has a distinctive, smooth and creamy flavor profile that sets it apart from other varieties.
7. Vanilla in perfumery: Vanilla is a popular ingredient in perfumery, where it is prized for its rich, sweet and sensual scent. It is often used as a base note in oriental and gourmand fragrances, where it adds depth and long-lasting sweetness. Already in the 19th century, vanilla was part of luxury perfumes, such as in the fragrance Jicky , created by Aimé Guerlain in 1889.
8. Historical Use of Vanilla in Medicine: In traditional medicine, vanilla has been used for its purported medicinal effects. The Aztecs used it as an aphrodisiac and stimulant, while in Europe vanilla has been recommended since the 16th century, when it was brought by the Spanish conquistadors, to calm the nerves and treat indigestion. Even today, vanilla is sometimes used in aromatherapy for its relaxing effects.
9. Cultural significance of vanilla: Vanilla plays an important role in many cultures, not only as a food ingredient, but also as a symbol of luxury and exoticism. In some parts of the world, such as Madagascar, vanilla is even used in religious ceremonies and rituals, where it symbolizes purity and divinity. Its value was so high that it was used in Europe in the 18th and 19th centuries as a form of currency among the nobility.
10. Complexity of growing vanilla: Growing vanilla is extremely difficult and involves a series of complex steps from pollination to harvesting and fermentation. Each vanilla bean is the result of hours of painstaking work, making vanilla one of the most expensive spices in the world. This difficulty in cultivation and processing is the main reason why real vanilla remains a sought-after luxury product, with prices reaching up to $600 per kilogram in 2018.