Vanilla (Vanilla planifolia), also known as flat-leafed vanilla, Bourbon vanilla or Madagascar vanilla, is the only edible fruit of the orchid family, the largest and oldest family of flowering plants in the world. The word vanilla, translated as “little pod” in Spanish, is derived from vainilla which comes from the Spanish word vaina, meaning a sheath or a pod. This perennial herbaceous climbing vine grows best in the moist, tropical regions of the world.
Vanilla extract is mostly composed of simple and complex sugars, essential oils, vitamins and minerals. The main chemical compound in vanilla beans is vanillin. Other constituents include eugenol, caproic acid, phenoles, phenol ether, alcohols, carbonyl compounds, acids, ester, lactones, aliphatic and aromatic carbohydrates and vitispiranes. Its extract contains small amounts of B-complex groups of vitamins such as niacin, pantothenic acid, thiamin, riboflavin and vitamin B6. It also contains small traces of minerals such as calcium, magnesium, potassium, manganese, iron and zinc.
A costly spice, mainly due to the high labor-intensity required to grow the vanilla seed pods, Vanilla is nevertheless regarded as the world’s most popular aroma and flavor. It is used in a large variety of applications including functional foods and beverages, cosmetics, perfumes and aromatherapy products.*
|Vanilla Powder (organic)
||Country of Origin: USA|
Part used: Whole beans
Appearance: White to yellow powder
Solubility: Mostly soluble
Certifications: Organic, Kosher and Food grade