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vanilla

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Vanilla is a flavoring extracted from the pods of a tropical orchid plant (Vanilla planifolia) and is one of the most widely used and valued flavorings in the world. It matters because its popularity and labor-intensive production make it economically important, and its distinctive flavor is prized in everything from food to perfume.

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Nutrition · Open Food Facts

Typical values per 100 g · averaged across 7 products

4NOVA · Ultra-processed food

Energy: 345 kcal
Fat: 5.4 g
— of which saturates: 3.3 g
Carbohydrates: 53.7 g
— of which sugars: 39.1 g
Fibre: 5.5 g
Protein: 13.4 g
Salt: 0.17 g

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Wikidata facts

Image: Vanilla 6beans.JPG

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Commons category: Vanilla

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~36 min read

Article

29 sections

Contents

History
Etymology
Biology
Vanilla orchid
Cultivars
Chemistry
Cultivation
Propagation, preparation and type of stock
Tissue culture
Scheduling considerations
Pollination
Pest and disease management
Artificial vanilla
Nonplant vanilla flavoring
Harvest
Curing
Killing
Sweating
Drying
Conditioning
Grading
Production
Uses
Contact dermatitis
Gallery
See also
References
Further reading
External links

Vanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from the seed pods of the flat-leaved New World vanilla (V. planifolia).