Where Does Vanilla Come From?
Vanilla comes from the seed pods of vanilla orchids, native to Mexico. Today, Madagascar produces about 80% of the world's vanilla. Each flower must be hand-pollinated and the pods cured for months, making real vanilla the second most expensive spice after saffron. Most 'vanilla' flavor in products is synthetic vanillin.
Key Takeaways
- Vanilla planifolia is a climbing orchid vine native to Mexico, where it was originally pollinated by native Melipona bees.
- Madagascar Bourbon vanilla is the most prized variety, named for the Bourbon Islands (now Réunion).
- Mexican and Tahitian vanillas have different flavor profiles than Madagascar.
Explanation
Vanilla planifolia is a climbing orchid vine native to Mexico, where it was originally pollinated by native Melipona bees. When the Spanish brought vanilla to other tropical regions, there were no natural pollinators, so each flower must be hand-pollinated within a 24-hour window when it opens. This labor-intensive process limits supply.
After pollination, vanilla pods (often called beans) take 9 months to mature. Then they undergo a 6-month curing process of sweating, drying, and conditioning to develop the complex flavor with over 200 compounds. The entire process from flower to finished vanilla can take 2+ years, explaining the high cost.
Most vanilla flavor in commercial products is synthetic vanillin, derived from wood pulp, coal tar, or petrochemicals. Synthetic vanillin costs about 1/200th the price of real vanilla and tastes similar for many applications, though it lacks the complexity of natural vanilla's hundreds of flavor compounds.
Things to Know
- Madagascar Bourbon vanilla is the most prized variety, named for the Bourbon Islands (now Réunion).
- Mexican and Tahitian vanillas have different flavor profiles than Madagascar.
- Climate change and cyclones have severely impacted vanilla production, causing price spikes.