Vanilla orchid

Vanilla is the only orchid widely used for industrial purposes in flavoring such products as foods, beverages and cosmetics, and is recognized as the most popular aroma and flavor. This evergreen genus occurs worldwide in tropical and subtropical regions.

Basic Information

Anatomy

Like all members of the genus Vanilla, V. planifolia is a vine. It uses its fleshy roots to support itself as it grows.

Flowers are greenish-yellow, with a diameter of 5 cm (2 in). They last only a day, and must be pollinated manually, during the morning, if fruit is desired. The plants are self-fertile, and pollination simply requires a transfer of the pollen from the anther to the stigma. If pollination does not occur, the flower is dropped the next day. In the wild, there is less than 1% chance that the flowers will be pollinated, so in order to receive a steady flow of fruit, the flowers must be hand-pollinated when grown on farms.

Fruit is produced only on mature plants, which are generally over 3 m (10 ft) long. The fruits are 15–23 cm (6–9 in) long pods (often incorrectly called beans). Outwardly they resemble small bananas. They mature after about five months, at which point they are harvested and cured. Curing ferments and dries the pods while minimizing the loss of essential oils. Vanilla extract is obtained from this portion of the plant.

Ecology and Habitats

It prefers hot, wet, tropical climates.

Additional Information

Uses, Products & Exploitation

Vanilla spice is extracted from the orchid's pods, as vanilla powder, extract, or vanilla sugar and vanilla is a widely used aroma and flavor compound for foods, beverages and cosmetics.

Geographic Origin and Distribution

It is cultivated and harvested primarily in Catan, Awaiki, Nusantara, and Azania.

Scientific Name

Vanilla planifolia