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Vanilla: History, Production and Typologies

Fulvio Ciccolo

The History and Production Process of Vanilla

Vanilla is a precious spice that is widely used in the food and perfume industry. Its name derives from the Spanish word “vainilla”, that directly translates into “little pod” and refers to the fruit of the vanilla orchid. Historically, the Aztecs from the Mexican region were the first civilization to utilize vanilla, specifically Vanilla Pompona, in order to offer a more pleasant, aromatic, and delightful flavor to a cocoa beverage called Xoco-lall. The spice was introduced in Europe much later, during the 16th century, after the Spanish colonization of the Mayan and Inca territories.

Vanilla cultivation is an intricate process that involves artificial pollination, which represents a key step in vanilla production. Melipona bees, located in South America, Mexico, and the West Indies, naturally pollinate the vanilla orchid. However, vanilla plants introduced by the Europeans in Reunion and Madagascar did not have access to Melipona bees, thus making manual pollination essential for vanilla cultivation. The vanilla growers, known as “marieurs”, pollinate the flowers with toothpicks, delicately fertilizing them by bringing the pistil and stamen of the vanilla orchid into contact.

The vanilla pods are then harvested between July and September, nine months after pollination. The pods are picked when they turn yellowish-green in color, and they get processed within two to three days of collection to preserve the quality and fragrant molecules present in the pods. Vanilla pods go through various stages of processing, including scalding, steaming, drying, and curing, to preserve all the flavors and aromas contained inside the pod. The extracted vanilla absolute, essence, or perfume extract is used in perfumery, cosmetics, and gastronomy.

While there are between 110 and 130 species of vanilla cultivated all over the world, each with a unique taste, aroma, and fragrance only three have significant economic relevance: Vanilla Planifolia, also called Vanilla Bourbon which, differently from what the name might suggest has nothing to do with with the liquor, but instead takes its name from the “Bourbon Island” named as such by the French in 1642, is the most widely cultivated and mainly found on the island of Madagascar, and in the tropical forests of Mexico, Central and northern South America. Vanilla Tahitensis, mainly cultivated on the island of Taha’a in French Polynesia, which has a lower concentration of vanillin compared to the previously mentioned species of Vanilla, although displaying a more intense anise, caramel and vanilla notes, and Pompona Vanilla, which will be later be discussed in this article. The pods are graded according to the quality, moisture content, vanillin content, and color. The green pods give a composition of vegetal and floral accents, while the black pods gives a smoky and spicy aroma.

Vanilla has also been widely used in perfumery, although its inherent fragilities, propension to plant diseases such as Fusarium and root rot disease, combined with a long and meticulous cultivation process, render vanilla expansive. Therefore, thanks to the French biochemist Nicolas-Theodore Gobley that in 1858 isolated for the first time vanillin crystallizing it from vanilla extract, German scientists Ferdinand Tiemann and Wilhelm Haarmann in 1874 were able determined its structure, thus synthesizing it from coniferin, a glucoside of isoeugenol found in pine bark. Keeping in consideration the heavy fluctuations that the cultivation of vanilla are subjected to due to climate change and plant diseases, the chemical synthesis of vanillin, and also Ethyl Vanillin, although more expensive, give the opportunity to the industry to satisfy the ever-growing need for vanillin that, otherwise, the natural cultivations wouldn’t have been able to answer for. An example of what has been affirmed can be found in 2001 when, over an annual overall demand of 12,000 tons of vanillin, only 1,800 tons were naturally produced, while the remaining portion was chemically synthetized. As of today, vanillin is one of the, if not the most, manufactured flavors in the world, rounding about 25,000 tons per year.

Description and uses of Vanilla Pompona

Vanilla Pompona is a climbing orchid native to Central and South America, and it can also be found in some parts of the Caribbean, and it’s characterized by fragrant yellowish-green flowers. Although the shape and size of vanilla pods can vary depending on the species’ native territory, it is worth noting that Vanilla Pompona pods are typically larger and more elongated compared to Vanilla Planifolia and Vanilla Tahitensis pods. They can grow up to 25 centimeters in length and usually have a cylindrical shape, with a dark brown or black exterior. Additionally, Vanilla Pompona pods also have a thicker skin and contain fewer seeds compared to Vanilla Planifolia.

Vanilla Pompona is one of the three most economically relevant species of vanilla, but it is also one of the least commonly used in culinary and perfumery applications. This is partly due to its relatively low concentration of vanillin, which typically ranges from 0.1% to 0.5%, compared to the 1.5% to 2.5% of the Vanilla Planifolia, and the 0.2% to 1.6% of the Vanilla Tahitensis. Another aspect that significantly impacts its exposition to the market, is that Vanilla Pompona, if compared to the already mentioned two species and especially to Vanilla Planifolia, produces smaller crops, incrementing the market cost and reducing its overall availability.

Aroma, Olfactory Profile and Fields of Interest

Although the availability, along with the lower vanillin quantity, and the higher price renders the Vanilla Pompona less appealing to the market, the plant comes with its own unique and complex aroma and smell profile, setting it apart from the other two species.

In the culinary field, a water-soluble Vanilla Pompona extract may be employed for flavoring. Its aroma has often been described as possessing fresh notes, with a sense of dried fruits, and ripe plums. This species of vanilla is not only used for its natural vanilla flavor, but also for specific notes which resemble a richer and more flavorful aroma that tends to linger in one’s mouth, usually compared to dark chocolate. It has also been reported that, although infrequently, Vanilla Pompona it may also be used in the field of mixology, to impart a drink with a peculiar woody note.

Although Vanilla Pompona is not as commonly used in perfumery as Vanilla Planifolia, which is generally preferred due to its rich and distinctive olfactory and aromatic profile, Vanilla Pompona can still be a valuable ingredient in fragrance creation. Its unique olfactory profile, characterized by creamy, sweet, and warm notes with subtle hints of spice and tobacco, can add complexity to fragrances and be used to create tinctures. Therefore, despite its lower usage in the industry, Vanilla Pompona should not be overlooked as it has the potential to enhance and deepen the fragrance profile.

Vanilla Planifolia Overview

Vanilla Planifolia is the most commonly cultivated variety among the three and has achieved greater commercial success than Tahitensis and Pompona due to its higher concentration of vanillin, rendering it a desirable asset in both the culinary and perfumery industry.

Its distinctively sweet and floral aroma is often used as a flavoring agent for dessert, baked goods, and confections. It’s worth noting that, thanks to its particularly adaptable and unique aroma, this variety of vanilla can also be used in pâtisserie to enhance the flavor of cookies, cakes, custards and also ice cream.

In perfumery, Vanilla Planifolia is a popular base note which adds warmth, sweetness, and depth to the fragrances. Its complex and nuanced olfactory profile can vary in intensity and undertones, depending on factors such as growing conditions and extraction methods, making it a highly valued ingredient among perfumers and flavorists. Vanilla Planifolia’s olfactory profile is generally described as possessing creamy, exotic, and slightly floral notes with subtle hints of smokiness. Thanks to its higher concentration of vanillin and flexibility, Vanilla Planifolia can be used both as a base note or a complementary addition to fragrances, enhancing the sweetness and warmth of other floral notes such as jasmine, ylang-ylang, and rose. It can also be paired with woody and oriental notes, such as sandalwood, patchouli, and benzoin, in order to create richer and more sensual fragrances.

Vanilla Tahitensis Overview

Although Vanilla Tahitensis is not as commonly used as Vanilla Planifolia, it is still employed in both the gastronomy and perfumery industries. What sets this type of vanilla apart is its lower concentration of vanillin and a higher percentage of heliotropin, resulting in a more flora and fruity aroma with notes of cherry, almond, and anise.

In the culinary world, Vanilla Tahitensis beans are a popular choice for adding an exotic and refined taste to desserts, beverages, sauces, custards, and cocktails, among other uses. Its delicate and distinguished aroma makes it ideal for enhancing other ingredients.

In perfumery, Vanilla Tahitensis is described as having a more floral olfactory profile than both Planifolia and Pompona, with a range of creamy, sweet notes that include cherry, almond, and anise. Its scent is often described as delicate, soft, and sweet with a slight powdery undertone. These characteristics make Vanilla Tahitensis particularly valuable for perfumers who seek to create a more delicate fragrance.

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