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VANILLA
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Vanilla is the name given to a genus of pantropical orchids (those which occur in tropical climates) and to the flavor extract obtained from the fruit pods of several of its species. The best and most important commercial extract is obtained from Vanilla planifolia, which, like other members of the genus, is a climbing vine with aerial roots and fragrant, greenish yellow flowers. The Aztecs introduced (early 16th century) Spanish explorers to vanilla, and soon afterward it became popular in Europe.
In its native habitat vanilla is pollinated by bees and possibly hummingbirds; this yields a fruit set of only about 1 percent. When cultivated outside Central America, where its natural pollinators do not exist, vanilla normally does not set any fruit. Today vanilla beans are produced by hand pollination with a wooden needle; they are grown in Mexico, Indonesia, and the Malagasy Republic (Madagascar). The harvested, unripe, golden green beans are cured by alternating night-sweating with daily sun-drying, which produces the characteristic flavor and aroma. The curing process continues for 10 to 20 days, after which the beans are bundled for drying and development of the full aroma. This curing-and-drying procedure requires about 4 to 5 months. The resulting bean is wrinkled and chocolate colored.
The flavor and odor of the extract comes partially from a white crystal vanillin, which develops during the curing process. Vanilla beans, vanilla extracts and tinctures (alcoholic extracts), and vanilla resinoids (hydrocarbon solvent extracts) are the foremost food flavors for ice cream, puddings, cakes, chocolates, baked goods, syrups, candies, liqueurs, tobacco, and soft drinks. Vanilla tincture is also used in perfumes. Vanillin is now produced artificially from eugenol (derived from clove-stem oil) or acid hydrolysis of lignin (wood). Although the production of artificial vanilla flavoring has increased greatly over the years, natural vanilla extract remains the premium cooking standard.
Tahitian vanilla, a red brown vanilla bean derived from V. tahitensis, is cultivated in the South Pacific. Vanillon--West Indian, or Guadeloupe, vanilla--derived from V. pompona, has a more cherrylike odor, from heliotropine. It is used to flavor tobacco, soaps, perfumes, medicines, and liqueurs and is sometimes blended with true vanilla.
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