Strausbaugh, Perry D. Department of Botany, West Virginia University, Morgantown, West Virginia.
Core, Earl L. Department of Biology, West Virginia University, Morgantown, West Virginia.
Livingston, Gideon E. Food Science Associates, Rye, New York.
Solberg, Myron Department of Food Science, Rutgers University, New Brunswick, New Jersey.
- Types and curing
- Vanilla extract
- Links to Primary Literature
- Additional Readings
A choice flavoring obtained from a climbing orchid, Vanilla planifolia (previously Vanilla fragrans), which is a native of tropical American forests. The vanilla plant (Fig. 1) belongs to the orchid family and is indigenous to southeastern Mexico, where it was used by the Aztecs to flavor their cocoa. In 1510, vanilla first appeared in Spain. Its fruits are pods that are called vanilla beans (Fig. 2). These pods are picked at the proper time before they have fully matured. See also: Asparagales; Orchid; Orchidales; Spice and flavoring
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