Description

Vanilla is the fully grown fruit of the orchid Vanilla fragrans. Vanilla is indigenous to South-Eastern Mexico, Gautemala and other parts of Central America, growing wild as a climber in the forests. Vanilla cultivation on a systematic basis began with the introduction of it into Java,Seychelles, Tahiti, Comoro Islands, Martinique, Madagascar, Uganda etc. in the 19th century and early part of the 20th century. At present Malagasy Republic is the major producer of vanilla. It was introduced in India in 1835. Presently, Kerala also contributes to the cultivation of Vanilla 

Culinary use

Vanilla is world's most popular flavourant for numerous sweetened foods, several commercial food products, liquors, perfumes etc. Vanilla extracts or essence are extracted with alcohol and contains the aroma and flavour principles and sweetening/thickening agents. They are widely used as a flavouring par excellence for ice creams, soft drinks, chocolates, confectionary, candy, tobacco, baked foods, puddings, cakes, cookies, liquors, and in perfumery. Vanilla sugar is a mixture of vanilla extracts and sugar.