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Vanilla is a widely used flavour obtained from the pods of orchids of the genus Vanilla. The term "vanilla" is derived from the Spanish word "vainilla", which means small pod or sheath.
The flavouring is popularly known for its sweet, aromatic taste and is a common ingredient in recipes ranging from desserts to beverages and even main dishes.
The process of growing vanilla involves hand-pollination of the flowers, followed by a lengthy curing process to develop the famously distinctive aroma and flavour.
This curing process includes methods such as blanching, sweating and drying the pods over several months, which helps to create the vanillin crystals that give the characteristic flavour.
Vanilla comes in different varieties such as Bourbon, Tahitian, Mexican and West Indian vanilla.
It comes in forms such as whole vanilla beans, which contain numerous tiny seeds that are scraped out for use.
The most common form of vanilla is vanilla extract. It is made by soaking chopped or ground vanilla beans in alcohol and water, which extracts the flavours and aromas. Ground vanilla beans form vanilla powder, which is a convenient alternative to extract.
Vanilla paste is a mixture of vanilla extract and vanilla beans. It offers both the concentrated flavour of the extract and the visual appeal of the tiny black vanilla beans.
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There are also various products on the market such as vanilla sugar, vanilla syrup, vanilla essence and vanilla-flavoured oils.
In addition to its prominent role in baking, desserts and confectionery, vanilla is also used in perfumes, aromatherapy and even in some savoury dishes, adding depth and complexity to flavours.
Vanilla aromatherapy has been studied for its potential to reduce stress and anxiety. This is because the scent of vanilla is associated with feelings of relaxation and improved mood.
In addition, some studies suggest that certain compounds in vanilla may have anti-inflammatory properties, which could be beneficial for overall health and reduce inflammation-related problems.
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