Vanilla
Hindi Name: Vanilla
Botanical name
Vanilla planifolia
Family name
Orchidaceae
Spanish vainilla is a diminutive of vaina "sheath, vagina, pod",
motivated by the sheath-like shape of the fruit. Originated in Southeast
México and Guatemala. Today, the most important exporters of
vanilla are Madagascar and Réunion (formerly called Bourbon) and
Indonesia.
Over 50 species described, only three are important species as sources
of natural vanillin, namely, Vanilla planifollia Andrews, Vanilla
pompona Shiede and Vanilla tahitensis J.W. Moore. Of these, Vanilla
planifolia is the most preferred and commercially cultivated.
Vanilla pods are the fruit of the vanilla planifolia and are the only
orchid to produce an edible substance. Vanilla pods are long, thin and
filled with beans that are virtually flavorless in their unripe state.
The pods must be cured for several months until vanillin crystals are
emitted. The fragrance from the vanillin permeates the inside of the pod
that eventually turns dark brown. The beans are then scraped from the
inside of the pod and are ready for use. The complicated processing of
vanilla (because fresh vanilla pods do not have any taste) and the need
of manual pollination makes vanilla one of the most expensive spices.
Native of México, vanilla was used to flavor famous chocolate
drink. Together with chocolate, vanilla slowly became so popular in
Europe that today, Western cooks use it for a variety of sweet dishes,
cookies, cakes, drinks, sweet sauces and vanilla ice. Synthetic
vanillin, made from wood wastes, is much cheaper in price, but lacks the
subtle flavor of true vanilla. Pure vanilla extract is prepared by
steeping cured vanilla beans in alcohol.
The major vanilla producing countries are: Madagascar, Indonesia,
Mexico. Comoros and Reunion states.
Two related vanilla species (V. pompona, also called Guadeloupe vanilla
or Antilles vanilla from the West Indies and V. tahitiensis from
Tahiti), are sometimes used as adulterations. Both species are
considered inferior to V. planifolia and indeed their aromas differ
markedly from standard vanilla flavor people are used to.
The three most common type of beans are the Bourbon-Madagascar (thin
and sweet), the Mexican (thick and rich) and the Tahitian (the thickest,
but least flavorful). Among these the Mexican vanilla products contain
coumarin, a blood- thinning drug with possible toxic effects. Vanilla
beans are often used in ice cream and sauces. Vanilla extract is
commonly used in baking, especially in sweets, as it heightens the
intensity of chocolate and other flavors.
Vanilla extracts can be stored in an airtight container indefinitely if
kept in a cool, dark place. Vanilla beans should be tightly wrapped in
plastic wrap, in an airtight jar and refrigerated. They will keep well
for about 6 months.
In India, vanilla cultivation is popular in Kerala, Karnataka and
Tamilnadu since early 1990s. The area under cultivation at present is
about 1000 ha, of which about 30% has started giving yield. The present
production of processed vanilla is estimated to be around 6-8 tonnes
annually in India. The countries, USA, France, UK and Germany account
for 60% of world imports.
In India Vanilla is predominantly grown by small and marginal growers
in their fields inter planting with other crops. It is grown largely in
organic situations though not certified.
| Name in international
languages |
| Spanish |
Vainilla |
| French |
Vanille |
| German |
Vanille |
| Swedish |
Vanilj |
| Arabic |
Wanilla |
| Dutch |
Vanille |
| Italian |
Vaniglia |
| Portuguese |
Daunilha |
| Russian |
Vanil |
| Japanese |
Banira |
| Chinese |
Hsiang- Tsao
|
|
