Natural vanilla extract is derived from the berries of the Vanilla plant genus, notably Vanilla planifolia.

Description of raw materials used in production. 

• The main raw materials are vanilla beans, often referred to as vanilla pods, which are primarily grown in regions like Madagascar and Indonesia.

Step-by-step summary of industrial production process.

• Selection. The production begins with the selection of ripe vanilla beans, which are harvested from vanilla plants. The beans are then cleaned and sometimes slightly dried before extraction.
• Maceration. The prepared beans are cut or split and then immersed in a solution of alcohol and water. The alcohol concentration in the solution is typically between 35% and 40%. This maceration process is carried out in sealed containers to prevent alcohol evaporation.
• Percolation. In some production methods, after maceration, percolation may be conducted, which involves passing the alcohol and water solution through the vanilla beans to further intensify flavor extraction.
• Aging. The obtained extract is then allowed to age for several months. Aging allows the flavors to mature and intensify, improving the quality of the extract.
• Filtration. After aging, the extract is filtered to remove solid pieces of bean and any other sediment, leaving a clear liquid.
• Quality Control. Before bottling, the vanilla extract undergoes quality checks to ensure it meets standards for flavor, aroma, and purity.

Form and color. Natural vanilla extract is a dark brown liquid, often with a sweet and rich scent.

Commercial applications. 

Used in a wide range of products, including baked goods, fragrances, beverages, and desserts, to impart a vanilla flavor and aroma.