Vanilla is a herbaceous liana (Vanilla planifolia) that blooms like an orchid and bears fruit in fragrant pods that are very commonly used in cosmetics, perfumes, in the food industry and in pastry in particular.

Vanilla planifolia, commonly known as Vanilla, is a tropical orchid species that produces the vanilla bean used in flavoring. Native to Mexico and Central America, it is now cultivated in various tropical regions worldwide. The plant is renowned for its aromatic beans, which are harvested and cured to produce vanilla extract, a widely used flavoring agent in both culinary and cosmetic applications.

Botanical Classification:

• Kingdom: Plantae
• Order: Asparagales
• Family: Orchidaceae
• Genus: Vanilla
• Species: Vanilla planifolia

Plant Characteristics:

• Growth Form: Vanilla planifolia is a climbing orchid that typically grows as a vine. It can reach lengths of up to 10 meters (33 feet) when supported.
• Leaves: The plant has long, lance-shaped leaves that are smooth and glossy. They are arranged alternately along the vine and can be up to 20 cm (8 inches) long.
• Flowers: Vanilla plants produce small, greenish-yellow flowers with a delicate, sweet fragrance. Each flower blooms for just one day, and successful pollination is essential for bean production.
• Fruit: The fruit of the vanilla plant is a long, slender capsule, commonly known as a vanilla bean or pod. These pods are harvested green and undergo a lengthy curing process to develop their characteristic aroma and flavor.

Chemical Composition and Structure:

• Vanillin: The primary compound responsible for the vanilla flavor is vanillin, which makes up about 1-2% of the vanilla pod. Vanillin is a phenolic aldehyde with the chemical formula C₈H₈O₃.
• Other Compounds: Vanilla pods contain various other compounds, including p-hydroxybenzaldehyde, p-hydroxybenzoic acid, and a small amount of essential oils. These contribute to the complex aroma and flavor profile of vanilla.
• Vanilla Extract: Vanilla extract is made by macerating vanilla beans in ethanol and water. It contains vanillin along with other flavor compounds extracted from the beans.

How to Cultivate It:

• Soil: Vanilla planifolia thrives in well-drained, rich, and loamy soils with a slightly acidic to neutral pH (5.5-7.0). Organic matter is beneficial for plant growth.
• Climate: Vanilla requires a hot, humid tropical climate with temperatures between 20-30°C (68-86°F). It also needs high humidity and protection from direct sunlight.
• Watering: Regular and consistent watering is crucial, especially during dry periods. The soil should be kept moist but not waterlogged.
• Propagation: Vanilla is typically propagated by cuttings. These cuttings should be taken from healthy, mature vines and planted in a suitable growing medium. Vanilla plants also need a support structure, such as a trellis or a tree, to climb.
• Pollination: In regions outside of the vanilla plant's native habitat, hand pollination is often necessary to ensure fruit set. This is done by transferring pollen from the male to the female part of the flower.

Uses and Benefits:

• Culinary Uses: Vanilla is widely used as a flavoring in baking, confectionery, and beverages. Vanilla extract, vanilla beans, and vanilla paste are common ingredients in desserts, ice creams, and flavorings.
• Aromatic Uses: Vanilla is used in perfumery and aromatherapy for its pleasant, soothing fragrance. It is a popular component in many fragrances and essential oil blends.
• Medicinal Uses: Vanilla has been traditionally used for its calming properties and as a remedy for digestive issues. It also contains antioxidants that may have health benefits.

Applications:

• Food Industry: Vanilla is a key ingredient in many processed foods and beverages. Vanilla extract and vanilla-flavored products are staples in the culinary world.
• Cosmetics and Personal Care: Vanilla extract and vanilla oil are used in a variety of personal care products, including lotions, creams, and fragrances, for their pleasant scent and soothing properties.
• INCI Functions:
  • Skin conditioning agent. It is the mainstay of topical skin treatment as it has the function of restoring, increasing or improving skin tolerance to external factors, including melanocyte tolerance. The most important function of the conditioning agent is to prevent skin dehydration, but the subject is rather complex and involves emollients and humectants that can be added in the formulation.
  • Skin protectant. It creates a protective barrier on the skin to defend it from harmful substances, irritants, allergens, pathogens that can cause various inflammatory conditions. These products can also improve the natural skin barrier and in most cases more than one is needed to achieve an effective result.
• Perfumery: Vanilla is a popular base note in many perfumes and fragrances due to its warm, sweet, and comforting aroma.

Environmental and Safety Considerations:

• Environmental Impact: Vanilla cultivation can have significant environmental impacts, including deforestation and the use of chemical fertilizers and pesticides. Sustainable practices, such as organic farming and agroforestry, are encouraged to mitigate these effects.
• Safety: Vanilla is generally safe for consumption and topical use. However, pure vanilla extract is highly concentrated and should be used in moderation. Allergic reactions to vanilla are rare but possible.

Studies

Vanilla is a tropical orchid belonging to the family Orchidaceae and it is mainly used in food, perfumery, and pharmaceutical preparations. The quality of the bean depends on the volatile constituent's, viz., the vanillin content, the species of the vine used, and the processing conditions adopted. Hence, proper pollination during flowering and curing by exercising utmost care are the important aspects of vanilla cultivation. There are different methods of curing, and each one is unique and named after the places of its origin like Mexican process and Bourbon process. Recently, Central Food Technological Research Institute, Mysore has developed know-how of improved curing process, where the green vanilla beans are cured immediately after harvest and this process takes only 32 days, which otherwise requires minimum of 150-180 days as reported in traditional curing methods. Vanillin is the most essential component of the 200 and odd such compounds present in vanilla beans. Vanillin as such has not shown any antioxidant properties, it is along with other compounds has got nutraceutical properties and therefore its wide usage. The medicinal future of vanilla may definitely lie in further research on basic science and clinical studies on the constituents and their mechanism of action (1).

The taste of vanilla was the first to be used in ice cream.

Only 1 kilogram of vanilla is obtained from half a ton of vanilla berries.

From the vanilla are obtained:

• pods
• extract
• oils
• vanillin