Vanilla Orchid

Vanilla Orchid (Vanilla planifolia) The orchid family (Orchidaceae) is the second largest family of flowering plants with approximately 20,000 species. Some estimates for the size of this family are higher, but the sunflower family (Asteraceae) is now considered the largest with nearly 24,000 species. With the exception of numerous varieties of exquisitely beautiful blossoms which are sold commercially, the only economically important product in this great plant family is the delicious spice known as vanilla. Vanilla comes from several species of perennial vines of the genus Vanilla native to Mexico and tropical America. The vines commonly climb on the trunks of trees or poles by means of adventitious (aerial) roots. The primary source of commercial vanilla comes from V. planifolia, also listed in many references as V. fragrans. Another lesser known species is West Indian vanilla (V. pompona). The Aztecs originally used vanilla as a flavoring for chocolate, and the Spanish conquerers carried it back to Europe where it was used for this same purpose. A vanilla orchid vine (Vanilla planifolia) with flower buds. Vanilla extract is obtained from the unopened seed capsules (called vanilla beans) which superficially resemble bean pods. The unopened pods are picked when the color changes from green to yellow. The pods are placed in the sun for up to five hours, then they are tightly wrapped in blankets and placed in airtight boxes to sweat. This process is repeated for up to 36 days. During this curing process the pods undergo fermentation and turn black in color. After the laborious curing process, the pods are thoroughly dried. The long fermentation process causes several glucosides (including glucovanillin) to decompose into glucose and vanillin. Vanillin is the aromatic phenolic compound which produces the characteristic aroma and flavor of vanilla . It is extracted from chopped up vanilla beans in an ethanol-water mixture to yield the vanilla extract of commerce. Vanillin is also synthesized from other compounds, such as eugenol from oil of cloves, and as a by-product from the breakdown of lignin in the manufacture of paper from wood pulp. Extracts of vanillin derived from sources other than vanilla beans are usually labeled "imitation vanilla." Vanilla bean extract is more expensive, but has a better flavor than imitation vanilla. According to the excellent recommended text for this course (Economic Botany by B.B. Simpson and M.C. Ogarzaly (1995), an American biotechnology firm has developed a method of obtaining vanilla by culturing plant cells. This technology could greatly reduce the cost of growing vanilla beans, but could seriously effect the economy of vanilla-producing countries such as Madagascar, Java and Tahiti. According to many chefs, bakers and vanilla connoisseurs, the best flavoring comes directly from the vanilla pods. They would never use imitation vanilla extract in their favorite recipes. There are apparently subtle ingredients in the real vanilla bean that truly enhance the flavor. Small pieces of the pulpy pod are added to various dishes and pastries for their unique flavoring. Also embedded in the pulpy pods are thousands of minute seeds. The tiny brown or black specks in vanilla ice cream indicate that real vanilla beans were used; however, similar specks from another source could be used in imitation ice creams. As a flavoring for cream-filled chocolates, toppings, beverages, cookies, cakes, pies, puddings and ice creams, vanilla is unsurpassed. Vanilla extract adds a delicious fragrance to candles, creams, perfumes and lotions. It is also used pharmaceutically for flavorings in medicines, and to treat loss of appetite. Many species of orchids have showy, intricately-shaped flowers that require special pollinators, and the vanilla orchid is no exception. Throughout the tropical regions where this remarkable orchid is cultivated, including Madagascar, Seychelles Islands, Java and Polynesia, the flowers are always pollinated by hand. Even in its native habitat of Mexico, cultivated orchids are pollinated by hand since natural pollination occurs in less than one percent of the blossoms. It has been postulated that hand pollination was also practiced by the Aztecs in order to maintain the populations of these remarkable orchids. The inflorescence (raceme) bears 20 or more flowers which open in succession, each flower lasting one day. Hand pollination involves the pressing of pollen masses (pollinia) into the stigmas of flowers. Entire vanilla plantations must be hand-pollinated every morning during the blooming season, and a trained pollinator can transfer pollen to 1,500 flowers per day. * * Left: A vanilla orchid (Vanilla planifolia) with immature seed capsules (vanilla beans) in the greenish stage. Right: A mature vanilla seed capsule (vanilla bean) which has been fermented and dried. Depending on the brand, one or two beans are packed per bottle, and the bean can be used for many months. Imitation vanilla extract contains mostly pure vanillin derived from sources other than the vanilla orchid. Although it smells and tastes like vanilla, it is not as good as the extract from true vanilla beans