Extract (in alcoholic or occasionally glycerol solution; both pure and imitation forms of vanilla contain at least 35% alcohol) [73] Vanilla – Gardening Solutions – University of Florida, Institute of Food and Agricultural Sciences (2020). Available at: https://gardeningsolutions.ifas.ufl.edu/plants/edibles/vegetables/vanilla.html Ecott, Tim (2004). Vanilla: Travels in Search of the Luscious Substance. London: Penguin, New York: Grove Atlantic. To cure vanilla, beans are warmed in the sun during the day and are wrapped in cloth to sweat at night. Over time this reduces the moisture content to the perfect levels while building its flavor. Beans are even massaged by hand daily to ensure a bendable consistency and even curing throughout. How Do I Use a Whole Vanilla Bean? aloe barbadensis leaf juice, caprylyl / capryl glucoside, coco-glucoside, cocamidopropyl betaine, cocos nucifera pulp extract, glycerin, tetrasodium glutamate diacetate, macadamia integrifolia seed oil, citrus aurantium dulcis peel oil, citrus paradisi peel oil, vanilla tahitensis fruit extract, sodium levulinate, sodium anisate, citric acid, *linalool, limonene, citral *component of natural essential oils

How much vanilla actually comes from Tahiti? The annual harvest of real Tahitian vanilla beans is under 50 tons gross weight raw beans before cooking in the sun, sweating, and massaging from one end of the pod to the other for months on end. For cured and properly aged vanilla, this becomes less than 20 tons of useable vanilla beans. Vanilla from Tahiti is suitable to industries like perfumeries, food and beverage manufactures, patisseries, and Michelin stared chefs. Our Tahitian vanilla beans are grown and harvested on a single-family estate. In operation for 5 generations, the quality of vanilla speaks for itself. The soft pliable touch, plump pods that contain ample seeds, and rich sweet floral aroma are really unmatched compared to other types of vanilla beans. Made by Nielsen-Massey specifically for Williams Sonoma, you won’t find this particular vanilla extract anywhere else. It's made from a combination of both Madagascar bourbon vanilla beans and Tahitian vanilla beans and is produced using a cold extraction process that preserves the subtle flavors of vanilla that may otherwise be lost with heat. Several varieties of vanilla exist, and the most vibrant is the vanilla tahitensis. The fruit ripens naturally without human intervention, spontaneously releasing the typical warm, exotic and sweet notes. Most artificial vanilla products contain vanillin, which can be produced synthetically from lignin, a natural polymer found in wood. Most synthetic vanillin is a byproduct from the pulp used in papermaking, in which the lignin is broken down using sulfites or sulfates. However, vanillin is only one of 171 identified aromatic components of real vanilla fruits. [48] Manuata Martin, President of Tahitian Gold Company, recalls many of his mother’s recipes including vanilla. Roasted papaya with freshly pressed coconut milk, savory cream sauces for fish dishes, and homemade Poi, a puree dish made from taro root and banana. Nearly every homemade fruit juice at the Martin house was spiced with real vanilla.

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In 1837, botanist Charles François Antoine Morren began experimenting with hand pollination of Vanilla orchids in cultivation in Europe. [28] The method proved financially unworkable and was not deployed commercially. [29] A few years later in 1841, a simple and efficient artificial hand-pollination method was developed by a 12-year-old slave named Edmond Albius on Réunion, a method still used today. [30] Using a beveled sliver of bamboo, [31] an agricultural worker lifts the membrane separating the anther and the stigma, then, using the thumb, transfers the pollinia from the anther to the stigma. The flower, self-pollinated, will then produce a fruit. The vanilla flower lasts about one day, sometimes less, so growers have to inspect their plantations every day for open flowers, a labor-intensive task. About Vanilla – Vanilla imitations". Cook Flavoring Company. 2011. Archived from the original on 30 April 2009 . Retrieved 22 June 2011. The Tahitian vani l la beanis the only one of the four that belongs to the Vanilla Tahitiensis species. (The Madagascar Bourbon, Mexican, and Indonesian belong to the Vanilla Planifolia species.) This species of vanilla was only discovered in 1933 by botanist John William Moore in the Society Islands. The Tahitiensis species is technically a mutation of the Vanilla Planifolia and contains very little vanillin content. Therefore, the aroma and taste of the Tahitian vanilla bean have the highest contrast to the three other types. Flavor

Although it is scientifically accepted that vanilla was domesticated in Mesoamerica and subsequently spread to the Old World, in 2019 researchers published a paper stating that the use of an unidentified, Old World-endemic Vanilla species is attested in Canaan/ Israel during the Middle Bronze Age and later. [18] [19] Traces of vanillin were found in wine jars in Jerusalem, which were used by the Judahite elite before the city was destroyed in 586 BCE. [19] Etymology [ edit ] An estimated 95% of "vanilla" products are artificially flavored with vanillin derived from lignin instead of vanilla fruits. [17] Gulley, Beth (4 December 2018). "The Vanilla Bean Orchid". Gulley Greenhouse . Retrieved 14 June 2022. Aside from their ornamental and commercial importance, these orchids, most notably the flat-leaved vanilla plants, are likewise highly valued for their fragrant and fleshy seedpods used as flavorings. Today, vanilla is the third of the most expensive spices in the world, next to saffron and cardamom (1). Name Origin Vanilla grows best in a hot, humid climate from sea level to an elevation of 1,500m. [41] The ideal climate has moderate rainfall, 1,500–3,000mm, evenly distributed through 10 months of the year. Optimum temperatures for cultivation are 15–30°C (59–86°F) during the day and 15–20°C (59–68°F) during the night. Ideal humidity is around 80%, and under normal greenhouse conditions, it can be achieved by an evaporative cooler. However, since greenhouse vanilla is grown near the equator and under polymer (HDPE) netting (shading of 50%), this humidity can be achieved by the environment. Most successful vanilla growing and processing is done in the region within 10 to 20° of the equator. [41]Higher-grade fruits command higher prices in the market. [59] [61] However, because grade is so dependent on visual appearance and moisture content, fruits with the highest grade do not necessarily contain the highest concentration of characteristic flavor molecules such as vanillin, [63] and are not necessarily the most flavorful. [60] Example of a vanilla fruit grading system, used in Madagascar [59] [64] [65] [66] [67] Grade

a b c d e Davis, Elmo W. (1983). "Experiences with growing vanilla (Vanilla planifolia)". Acta Horticulturae. 132 (132): 23–9. doi: 10.17660/ActaHortic.1983.132.2. Once vanilla vines have commenced flowering, hand-pollinate the flowers in the late morning. You can do this by removing pollen from the stamen of one flower and placing it on the stigma of another vanilla flower. Pollinated flowers will wither on the vine, and then small green pods will form within a week. These pods will then be ready for harvest in 9 to 10 months. As a result of this discovery, vanilla was produced on a commercial scale. How Many Types Of Vanilla Beans Are There?Leafless vanilla or V. aphylla is a vanilla orchid species native to Southeast Asia. It is cultivated in Laos, Malaysia, Thailand, the Philippines, Myanmar, and Singapore. The plants produce clusters of three to four flowers on a short inflorescence. They bloom in late spring, summer, and fall. Each day, with sunlight permitting, the vanilla beans are placed in the sun and spread out evenly for warming. The vanilla beans are left for several hours until hot to the touch and then once again wrapped to sweat and promote flavor and aroma development. Once the vanilla has lost 20-30 percent of their moisture the beans are gently massaged daily. The method of massaging allows the preparer to selectively choose which beans are ready for shade drying or inbox conditioning and which beans still need sun. Massaging also helps to give the vanilla beans a sense of uniformity. Only an expert preparer completes the final massaging step and signs off on which vanilla beans are ready for sale and which vanilla beans still need aging. The government of French Polynesia sets the mandate for the final humidity level of the vanilla beans which is currently 55 percent. This distinguishes vanilla from Tahiti from all other vanillas world wide. Yield of Vanilla Beans S. Van Dyk; P. Holford; P. Subedi; K. Walsh; M. Williams; W.B. McGlasson (2014). "Determining the harvest maturity of vanilla beans". Scientia Horticulturae. 168: 249–257. doi: 10.1016/j.scienta.2014.02.002.

Havkin-Frenkel D, French JC, Graft NM (2004). "Interrelation of curing and botany in vanilla (vanilla planifolia) bean". Acta Horticulturae. 629 (629): 93–102. doi: 10.17660/ActaHortic.2004.629.12. S2CID 90867600. Aloe Vera Juice, Coconut Derived Cleansing Agents, Parfum from Natural Origin, Plant Glycerin, Sugar Beet Derived Chelating Agent, Macadamia Oil, Gentle Preservatives from Star Anise and Basil, Maize Derived Citric Acid Besse, Pascale; Silva, Denis Da; Bory, Séverine; Grisoni, Michel; Le Bellec, Fabrice; Duval, Marie-France (2004). "RAPD genetic diversity in cultivated vanilla: Vanilla planifolia, and relationships with V. Tahitensis and V. Pompona". Plant Science. 167 (2): 379–85. doi: 10.1016/j.plantsci.2004.04.007.Several methods exist in the market for curing vanilla; nevertheless, all of them consist of four basic steps: killing, sweating, slow-drying, and conditioning of the beans. [54] [55] Killing [ edit ] Vanilla essence occurs in two forms. Real seedpod extract is a complex mixture of several hundred different compounds, including vanillin, acetaldehyde, acetic acid, furfural, hexanoic acid, 4-hydroxybenzaldehyde, eugenol, methyl cinnamate, and isobutyric acid. [36] Synthetic essence consists of a solution of synthetic vanillin in ethanol. The chemical compound vanillin (4-hydroxy-3-methoxybenzaldehyde) is a major contributor to the characteristic flavor and aroma of real vanilla and is the main flavor component of cured vanilla beans. [37] Vanillin was first isolated from vanilla pods by Gobley in 1858. [38] By 1874, it had been obtained from glycosides of pine tree sap, temporarily causing a depression in the natural vanilla industry. Vanillin can be easily synthesized from various raw materials, but the majority of food-grade (> 99% pure) vanillin is made from guaiacol. [39] Cultivation [ edit ] Vanilla × tahitensis in cultivation A vanilla plantation in a forest of Réunion Island Vanilla is susceptible to many fungal and viral diseases. Fusarium, Sclerotium, Phytophthora, and Colletrotrichum species cause rots of root, stem, leaf, bean, and shoot apex. Development of most diseases is favoured by unsuitable growing conditions such as overwatering, insufficient drainage, heavy mulch, overpollination, and too much shade. Fungal diseases can be controlled by spraying Bordeaux mixture (1%), carbendazim (0.2%) and copper oxychloride (0.2%). The flavor of Tahitian vanilla is heavily influenced by the tropical climate and the soil, he says, and contains flavor notes of caramel and anise, with delicate touches of chocolate that melt in the mouth. Bottom Line Main article: Vanilla planifolia Vanilla extract displays its distinctive color. V. planifolia – flower