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| | {{SPlantbox | | {{SPlantbox |
| | + | |familia=Orchidaceae |
| | + | |genus=Vanilla |
| | + | |common_name=Vanilla |
| | |Min ht metric=cm | | |Min ht metric=cm |
| | |Temp Metric=°F | | |Temp Metric=°F |
| − | |image=Upload.png | + | |image=Vanilla1web.jpg |
| | |image_width=240 | | |image_width=240 |
| | + | |image_caption=Flat-leaved Vanilla (Vanilla planifolia) |
| | }} | | }} |
| − | {{Inc|
| + | '''''Vanilla''''', the '''vanilla orchids''', form a [[flowering plant]] [[genus]] of about 110 [[species]] in the orchid [[family (biology)|family]] ([[Orchidaceae]]). The most widely known member is the [[Flat-leaved Vanilla]] (''V. planifolia''), from which commercial [[vanilla]] flavoring is derived. It is the only orchid widely used for industrial purposes (in the food industry and in the cosmetic industry). Another species often grown commercially but not on an industrial scale is the [[Pompona Vanilla]] (''[[Vanilla pompona|V. pompona]]''). |
| − | Vanilla (Spanish, little sheath or pod). Orchidaceae. Vanilla. Climbing orchids whose branched stems ascend to a height of many feet, ornamental but known mostly as the source of vanilla used for flavoring and which is produced from the seed-pods. | |
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| − | Nodes bearing lvs. or scales and aerial roots in alternate arrangement: fls. in axillary racemes or spikes, without an involucre at the top of the ovary; sepals and petals similar, spreading; labellum united with the column, the limb enveloping the upper portion of the latter; column not winged. — About 20 species in the tropics. The genus was monographed in 1896 by R. A. Rolfe in Journ. Linn. Soc., vol. 32.
| + | This evergreen genus occurs worldwide in tropical and subtropical regions, from tropical America to tropical Asia, New Guinea and West Africa. It was known to the [[Aztec]]s for its flavoring qualities. The genus was established in 1754 by Plumier, based on J. Miller. The name came from the [[Spanish language|Spanish]] word "vainilla", diminutive form of "vaina" (meaning "[[sheath]]"), which is in turn derived from [[Latin]] "[[vagina]]". |
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| − | The most important species is V. planifolia, the vanilla of commerce. It is a native of Mexico, but is now widely cultivated in the West Indies, Java, Bourbon, Mauritius, and other islands of the tropics, its chief requirement being a hot damp climate. The plants are propagated by cuttings varying in length from 2 to about 12 feet, the longer ones being the more satisfactory. These are either planted in the ground or merely tied to a tree so that they are not in direct connection with the earth. They soon send out aerial roots, by which connection with the soil is established. They are usually trained on trees so that the stems are supported by the forked branches, but posts and trellises are also used as supports. In most places where vanilla-culture is practised, pollinating insects are lacking and the flowers must be pollinated by hand. Plants bear their first fruit about three years after setting. They then continue to fruit for thirty or forty years, bearing up to fifty pods annually. The vanilla pods are picked before they are ripe, and dried. The vanillin crystallizes on the outside. For a full description of vanilla culture and methods of curing the pods, see Bulletin No. 21, United States Department of Agriculture, Division of Botany, by S. J. Galbraith. Vanillin is also made from other sources by chemical means.
| + | [[Image:Vanilla planifolia.jpg|thumb|left|[[Flat-leaved Vanilla]] (''Vanilla planifolia'') habitus]] |
| | + | This genus of [[vine]]-like plants has a [[monopodial]] climbing [[habitus]]. They can form long thin stems with a length of more than 35 m, with alternate [[Leaf|leaves]] spread along their length. The short, oblong, dark green leaves of ''Vanilla'' are thick and leathery, even fleshy in some species. But there are also a significant number of species that have their leaves reduced to [[scale (zoology)|scale]]s or have become nearly or totally leafless and appear to use their green climbing stems for [[photosynthesis]]. Long and strong [[aerial root]]s grow from each node. |
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| − | V. Eggersii. Rolfe. Sts. thick: lvs. abortive, oblong-lanceolate: sepals and petals greenish; lip white or lilac. W. Indies.—V. grandifolia, Lindl. Lvs. 7 in. long, 5 in. broad, narrowed at base into more or less elongated petiole: fls. very large. W. Trop. Afr.— V. Humblotii, Reichb. f. Fls. bright yellow, about 5 in. across, with brown markings on lip and rosy hairs in throat. Madagascar. B.M. 7996.— V. Lujae, Walden. Lvs. resembling V. planifolia: fls. very large. Congo.
| + | The [[raceme|racemose]] [[inflorescence]]s short-lived [[flower]]s arise successively on short [[peduncle]]s from the leaf axils or scales. There may be up to 100 flowers on a single raceme, but usually no more than 20. The flowers are quite large and attractive with white, green, greenish yellow or cream colors. The flowers' [[sepal]]s and [[petal]]s are similar. The [[labellum|lip]] is tubular-shaped and surrounds the long, bristly [[column (botany)|column]], opening up, as the bell of a trumpet, at its apex. The [[anther]] is at the top of the column and hangs over the [[carpel|stigma]], separated by the rostellum. Most ''Vanilla'' flowers have a sweet scent. |
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| − | {{otheruses}}
| + | Blooming occurs only when the flowers are fully grown. Each flower opens up in the morning and closes late in the afternoon on the same day, never to re-open. If [[pollination]] has not occurred meanwhile, it will be shed. The flowers are self-fertile but need pollinators to perform this task. The flowers are presumed to be pollinated by [[stingless bee]]s (e.g. ''[[Melipona]]'') and certain [[hummingbird]]s, which visit the flowers primarily for [[nectar]]. But [[hand pollination]] is the most reliable method in commercially grown ''Vanilla''. |
| − | [[Image:Vanilla 6beans.JPG|right|200px|thumb|Vanilla pods]] | |
| − | '''Vanilla''' is a [[flavouring]] derived from [[orchid]]s in the genus ''[[Vanilla (orchid)|Vanilla]]'' native to Mexico. The name came from the [[Spanish language|Spanish]] word "{{lang|es|vainilla}}", meaning "little pod."<ref>[http://www.efloras.org/florataxon.aspx?flora_id=1&taxon_id=134375 "''Vanilla'' Miller"] by James D. Ackerman, ''Flora of North America'' 26:507, June 2003.</ref>
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| − | ==The ''Vanilla'' orchid==
| + | The fruit is termed '''"vanilla bean"''', though true [[bean]]s are [[fabaceae]]n [[eudicot]]s not at all closely related to orchids. Rather, the vanilla fruit is technically an elongate, fleshy and later [[dehiscent]] [[Capsule (fruit)|capsule]] 10-20 cm long. It ripens gradually for 8 to 9 months after flowering, eventually turning black in color and giving off a strong aroma. Each pod contains thousands of minute [[seed]]s, but it is the pod that is used to create vanilla flavoring. |
| − | {{main|Vanilla (orchid)}}
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| − | The main species harvested for [[vanillin]] is ''Vanilla planifolia''. Although it is native to [[Mexico]], it is now widely grown throughout the tropics. [[Madagascar]] is the world's largest producer. Additional sources include ''Vanilla pompona'' and ''Vanilla tahitiensis'' (grown in [[Tahiti]]), although the vanillin content of these species is much less than ''Vanilla planifolia''.
| + | ''Vanilla'' species are used as food plants by the [[larva]]e of some [[Lepidoptera]] species, such as the [[Arctiidae|wooly bear moth]]s ''[[Hypercompe eridanus]]'' and ''[[Hypercompe icasia|H. icasia]]''. ''Vanilla'' plantations require some sort of tree planting for the orchids to climb up on; off-season or when abandoned, they may serve as habitat for animals of open forest, e.g. on the [[Comoros]] for [[Robert Mertens' Day Gecko]] (''Phelsuma robertmertensi''). |
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| − | Vanilla is a [[vine]]; it grows by climbing over some existing tree, pole, or other support. It can be grown in a wood (on trees), in a plantation (on trees or poles), or in a "shader", in increasing orders of productivity. Left alone, it will grow as high as possible on the support, with few flowers. Every year, growers fold the higher parts of the plant downwards so that the plant stays at heights accessible by a standing human. This also greatly stimulates flowering. | + | {{Inc| |
| | + | Vanilla (Spanish, little sheath or pod). Orchidaceae. Vanilla. Climbing orchids whose branched stems ascend to a height of many feet, ornamental but known mostly as the source of vanilla used for flavoring and which is produced from the seed-pods. |
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| − | [[Image:VanillaFlowerLongitudinalSection-en.png|thumb|left|''Vanilla planifolia'' - flower.]]
| + | Nodes bearing lvs. or scales and aerial roots in alternate arrangement: fls. in axillary racemes or spikes, without an involucre at the top of the ovary; sepals and petals similar, spreading; labellum united with the column, the limb enveloping the upper portion of the latter; column not winged. — About 20 species in the tropics. The genus was monographed in 1896 by R. A. Rolfe in Journ. Linn. Soc., vol. 32. |
| − | The distinctively flavoured compounds are found in the fruit, which results from the [[pollination]] of the flower. One flower produces one fruit. ''Vanilla planifolia'' flowers are [[hermaphrodite]]: they carry both male ([[anther]]) and female ([[pistil|stigma]]) organs; however, to avoid self-[[pollenizer|pollenization]], a membrane separates those organs. Such flowers may only be naturally pollinated by a specifically equipped [[bee]] found in Mexico. Growers have tried to bring this bee into other growing locales, to no avail. The only way to produce fruits is thus [[pollination management|artificial pollination]].
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| − | A simple and efficient artificial [[hand pollination|pollination method]] was introduced in 1841 by a 12 year-old slave named Edmond Albius on [[Réunion]]: a method still used today. Using a beveled sliver of bamboo,<ref>http://www.hindu.com/edu/2004/05/10/stories/2004051000900300.htm</ref> an agricultural worker folds back the membrane separating the anther and the stigma, then presses the anther on the stigma. The flower is then self-pollinated, and will produce a fruit. The vanilla flower lasts about one day, sometimes less, thus growers have to inspect their plantations every day for open flowers, a labour-intensive task.
| + | The most important species is V. planifolia, the vanilla of commerce. It is a native of Mexico, but is now widely cultivated in the West Indies, Java, Bourbon, Mauritius, and other islands of the tropics, its chief requirement being a hot damp climate. The plants are propagated by cuttings varying in length from 2 to about 12 feet, the longer ones being the more satisfactory. These are either planted in the ground or merely tied to a tree so that they are not in direct connection with the earth. They soon send out aerial roots, by which connection with the soil is established. They are usually trained on trees so that the stems are supported by the forked branches, but posts and trellises are also used as supports. In most places where vanilla-culture is practised, pollinating insects are lacking and the flowers must be pollinated by hand. Plants bear their first fruit about three years after setting. They then continue to fruit for thirty or forty years, bearing up to fifty pods annually. The vanilla pods are picked before they are ripe, and dried. The vanillin crystallizes on the outside. For a full description of vanilla culture and methods of curing the pods, see Bulletin No. 21, United States Department of Agriculture, Division of Botany, by S. J. Galbraith. Vanillin is also made from other sources by chemical means. |
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| − | The [[fruit]] (a seed pod), if left on the plant, will ripen and open at the end; it will then release the distinctive vanilla smell. The fruit contains tiny, flavourless seeds. In dishes prepared with whole natural vanilla, these seeds are recognizable as black specks.
| + | V. Eggersii. Rolfe. Sts. thick: lvs. abortive, oblong-lanceolate: sepals and petals greenish; lip white or lilac. W. Indies.—V. grandifolia, Lindl. Lvs. 7 in. long, 5 in. broad, narrowed at base into more or less elongated petiole: fls. very large. W. Trop. Afr.— V. Humblotii, Reichb. f. Fls. bright yellow, about 5 in. across, with brown markings on lip and rosy hairs in throat. Madagascar. B.M. 7996.— V. Lujae, Walden. Lvs. resembling V. planifolia: fls. very large. Congo. |
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| − | Like other orchids' seeds, vanilla seed will not germinate without the presence of certain [[Orchid mycorrhiza|mycorrhizal]] [[fungi]]. Instead, growers reproduce the plant by [[cutting (plant)|cutting]]: they remove sections of the vine with six or more leaf nodes, a root opposite each leaf. The two lower leaves are removed, and this area is buried in loose soil at the base of a support. The remaining upper roots will cling to the support, and often grow down into the soil. Growth is rapid under good conditions.
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| − | ==History==
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| − | Vanilla was one of the many items of cuisine first encountered by the [[Spain|Spanish]] upon meeting with the [[Aztecs]], which they subsequently introduced into Europe. The Aztecs called vanilla ''tlilxóchitl'' ("black flower"), derived from the [[Nahuatl]] words ''tlilli'' ("black") and ''xóchitl'' ("flower"). This name, given in spite of the vanilla flower's white or pale yellow colour, indicates that their focus was on the colour of the coveted ripe pod, rather than the flower petals.
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| − | In ancient [[Mexico]], the [[Totonac]] people were regarded as the producers of the best vanilla. The Totonac are from the region now known as the state of [[Veracruz]] ([[Papantla]], Mexico, holds itself out as the origin of vanilla). They continued to be the world's chief producers of the flavouring through the mid [[19th century]]. At that time, [[France|French]] vanilla growers in Mexico traded their knowledge of artificial pollination for the Totonac knowledge of preparing the pods.
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| − | The [[Coca-Cola]] Corporation is the world's largest customer of natural vanilla extract. When [[New Coke]] was introduced in 1985, the economy of [[Madagascar]] crashed, recovering only after New Coke failed. The reason was that New Coke used [[vanillin]], a less expensive synthetic substitute. Purchases of vanilla more than halved during this period.{{Fact|date=February 2007}}
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| − | The market price of vanilla rose dramatically in the late 1970s, due to a [[typhoon]]. Prices stayed stable at this level through the early 1980s, due to the pressure of recently introduced Indonesian vanilla. In the mid 1980s, the [[cartel]] that had controlled vanilla prices and distribution since its creation in 1930 disbanded. Prices dropped 70% over the next few years, to nearly $20 USD per kilo. This changed, due to typhoon Huddah, which struck early in the year 2000. The typhoon, political instability, and poor weather in the third year drove vanilla prices to an astonishing $500 USD per kilo in 2004. A good crop, coupled with decreased demand, have pushed the market price down to the $40 per kilo range in the middle of 2005.
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| − | ==Chemistry==
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| − | [[Image:vanillin.png|thumb|right|100px|[[Chemical structure]] of vanillin]]
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| − | {{main|Vanillin}}
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| − | Though there are many compounds present in the extracts of vanilla, the compound [[vanillin]] (4-hydroxy-3-methoxybenzaldehyde) is primarily responsible for the characteristic flavour and smell of vanilla. Another minor component of vanilla [[essential oil]] is [[piperonal]] (heliotropin). Piperonal and other substances affect the [[odour]] of natural vanilla.
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| − | Vanilla essence comes in two forms. Real seedpod [[extraction (fragrance)|extract]] is an extremely complicated mixture of several hundred different compounds. Synthetic essence, consisting basically of a solution of synthetic vanillin in [[ethanol]], is derived from [[phenol]] and is of high purity.<ref>http://www.baktoflavors.com/pdf/vanilla%20dafna%20ishs.pdf</ref>
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| − | ==Stages of production==
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| − | [[Image:Vanilla plantation in wood dsc00190.jpg|thumb|left|160px|A vanilla plantation in a wood on [[Réunion Island]]]]
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| − | #'''Harvest'''
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| − | #: The pods are harvested while green and immature. At this stage, they are odourless.
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| − | # '''Killing'''
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| − | #: The vegetative tissue of the vanilla pod is killed to prevent further growing. The method of killing varies, but may be accomplished by sun killing, oven killing, hot water killing, killing by scratching, or killing by freezing.
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| − | # '''Sweating'''
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| − | #: The pods are held for 7 to 10 days under hot (45º-65ºC) and humid conditions; pods are often placed into fabric covered boxes immediately after boiling. This allows enzymes to process the compounds in the pods into vanillin and other compounds important to the final vanilla flavour.
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| − | # '''Drying'''
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| − | #: To prevent rotting and to lock the aroma in the pods, the pods are dried. Often, pods are laid out in the sun during the mornings and returned to their boxes in the afternoons. When 25-30% of the pods' weight is moisture (as opposed to the 60-70% they began drying with) they have completed the curing process and will exhibit their fullest aromatic qualities.
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| − | # '''Grading'''
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| − | #: Once fully cured, the vanilla is sorted by quality and graded.
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| − | ==Uses==
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| − | {| class="wikitable" style="float:right; margin: 0 0 0.5em 1em"
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| − | |+ 2005 Top Vanilla Producers
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| − | ! Country
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| − | ! abbr="Production" | Production<br/><small>(tonnes)</small> || %
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| − | | {{MAD}} || align="right" | 6,200 || 59%
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| − | |-
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| − | | {{IDN}} || align="right" | 2,399 || 23%
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| − | | {{CHN}} || align="right" | 1,000 || 10%
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| − | | {{MEX}} || align="right" | 189 ||
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| − | |-
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| − | | {{TUR}} || align="right" | 170 ||
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| − | |-
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| − | | {{CO
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| − | M}} || align="right" | 140 || | |
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| − | | {{TGA}} || align="right" | 130 ||
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| − | |-
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| − | | {{BEL}} || align="right" | 100 ||
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| − | |-
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| − | | {{UGA}} || align="right" | 70 ||
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| − | |-
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| − | | {{PYF}} || align="right" | 50 ||
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| − | |-
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| − | | {{REU}} || align="right" | 35 ||
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| − | |-
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| − | | {{MWI}} || align="right" | 20 ||
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| − | |-
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| − | | {{ZIM}} || align="right" | 10 ||
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| − | |-
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| − | | {{POR}} || align="right" | 10 ||
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| − | |-
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| − | | {{KEN}} || align="right" | 8 ||
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| − | |-
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| − | | {{GLP}} || align="right" | 8 ||
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| − | |colspan="3" style="font-size:90%;"|''Source: <br>[[FAO|UN Food & Agriculture Organization]] ''[http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567]
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| − | |}
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| − | There are three main commercial preparations of natural vanilla:
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| − | * whole pod
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| − | * powder (ground pods, kept pure or blended with sugar, starch or other ingredients)<ref>The [[Food and Drug Administration|U.S. Food and Drug Administration]] requires at least 12.5% of pure vanilla (ground pods or oleoresin) in the mixture [http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=169.179]</ref>
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| − | * extract (in alcoholic solution)<ref>The [[Food and Drug Administration|U.S. Food and Drug Administration]] requires at least 35% vol. of alcohol and 13.35 ounces of pod per gallon [http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=169.3]</ref>
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| − | Vanilla flavouring in food may be achieved by adding vanilla extract or by cooking vanilla pods in the liquid preparation. A stronger aroma may be attained if the pods are split in two, exposing more of the pod's surface area to the liquid. In this case, the pods' seeds are mixed into the preparation. Natural vanilla gives a brown or yellow colour to preparations, depending on the concentration.
| + | ==Cultivation== |
| − | [[Image:2005vanilla.PNG|thumb|left|Vanilla output in 2005]]
| + | <!--- Type cultivation info below this line, then delete this entire line --> |
| − | Good quality vanilla has a strong aromatic flavour, but food with small amounts of low quality vanilla or artificial vanilla-like flavourings are far more common, since true vanilla is much more expensive.
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| − | A major use of vanilla is in flavouring [[ice cream]]. The most common flavour of ice cream is vanilla, and thus most people consider it to be the "default" flavour. By analogy, the term "vanilla" is used as a synonym for "plain".
| + | ===Propagation=== |
| | + | <!--- Type propagation info below this line, then delete this entire line --> |
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| − | The [[cosmetics]] industry uses vanilla to make [[perfume]].
| + | ===Pests and diseases=== |
| | + | <!--- Type pest/disease info below this line, then delete this entire line --> |
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| − | In old medicinal literature, vanilla is described as an [[aphrodisiac]] and a remedy for [[fever]]s. These purported uses have never been scientifically proven, but it has been shown that vanilla does increase levels of catecholamines (including epinephrine, more commonly known as adrenaline), and as such can also be considered mildly addictive.<ref>http://www.organicmd.org/faq.html[http://www.organicmd.org/faq.html]</ref><ref>http://wwwwww.nwcr.ws/adam/healthillustratedencyclopedia/1/003561.html[http://wwwwww.nwcr.ws/adam/healthillustratedencyclopedia/1/003561.html]</ref>
| + | ==Species== |
| | + | The taxonomy of the genus ''Vanilla'' is unclear.<ref>{{Cite journal|last=Bory |first=Séverine |coauthors=Michel Grisoni, Marie-France Duval and Pascale Besse|date=July 21, 2007|title=Biodiversity and preservation of vanilla: present state of knowledge|journal=Genetic Resources and Crop Evolution|publisher=Springer Netherlands|volume=55|issue= 4 |pages=551-571|issn=1573-5109 |url=http://www.springerlink.com/content/p1k3k0288m4v0513/}}</ref> This is a partial list of species or synonyms: |
| | + | [[Image:Vanilla pompona (Botanischer Garten TU Darmstadt).jpg|thumb|right|[[Pompona Vanilla]] (''[[Vanilla pompona]]'')]] |
| | + | * ''[[Vanilla aphylla]]'' – [[Leafless Vanilla]] |
| | + | * ''[[Vanilla barbellata]]'' – [[Small Bearded Vanilla]], [[Wormvine Orchid]], "[[snake orchid]]", "leafless vanilla" |
| | + | * ''[[Vanilla chamissonis]]'' – [[Chamisso's Vanilla]] |
| | + | * ''[[Vanilla claviculata]]'' – [[Green Withe]] |
| | + | * ''[[Vanilla dilloniana]]'' – [[Dillon's Vanilla]], "leafless vanilla" |
| | + | * ''[[Vanilla edwallii]]'' – [[Edwall's Vanilla]] |
| | + | * ''[[Vanilla mexicana]]'' – [[Mexican Vanilla]] |
| | + | * ''[[Vanilla odorata]]'' – [[Inflated Vanilla]] |
| | + | * ''[[Vanilla phaeantha]]'' – [[Leafy Vanilla]] |
| | + | * ''[[Vanilla pilifera]]'' |
| | + | * ''[[Vanilla planifolia]]'' – [[Flat-leaved Vanilla]], Tahitian Vanilla, "West Indian vanilla" |
| | + | * ''[[Vanilla poitaei]]'' – [[Poiteau's Vanilla]] |
| | + | * ''[[Vanilla pompona]]'' – [[Pompona Vanilla]], [[Guadeloupe Vanilla]], "West Indian vanilla" |
| | + | * ''[[Vanilla siamensis]]'' – [[Thai Vanilla]] |
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| − | The [[essential oil]]s of vanilla and vanillin are sometimes used in [[aromatherapy]].
| + | ==Gallery== |
| − | | + | {{photo-sources}}<!-- remove this line if there are already 3 or more photos in the gallery --> |
| − | The food industry uses methyl and ethyl vanillin. Ethyl vanillin is more expensive, but has a stronger note. [[Cook's Illustrated]] ran several taste tests pitting vanilla against vanillin in baked goods and other applications, and to the consternation of the magazine editors, all tasters preferred the flavour of vanillin to vanilla.
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| − | ==Specific types of vanilla== | |
| − | '''Bourbon vanilla''' or Bourbon-Madagascar vanilla, produced from ''Vanilla planifolia'' plants introduced from the Americas, is the term used for vanilla from [[Indian Ocean]] islands such as [[Madagascar]], the [[Comoros]], and [[Réunion]], formerly the ''Île Bourbon''.
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| − | '''Mexican vanilla''', made from the native ''Vanilla planifolia'', is produced in much less quantity and marketed as the vanilla from the land of its origin. Vanilla sold in tourist markets around Mexico is sometimes not actual vanilla extract, but is mixed with an extract of the [[tonka bean]], which contains [[coumarin]]. Tonka bean extract smells and tastes like vanilla, but coumarin has been shown to cause liver damage in lab animals and is banned in the US by the [[Food and Drug Administration]].[http://www.fda.gov/ora/fiars/o
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| − | ra_import_ia2807.html]
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| − | '''Tahitian vanilla''' is the name for vanilla from [[French Polynesia]], made with ''Vanilla tahitiensis''.
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| − | The term '''French vanilla''' is not a type of vanilla, but is often used to designate preparations that have a strong vanilla aroma, and contain vanilla grains. The name originates from the French style of making ice cream [[custard]] base with vanilla pods, [[cream]], and [[egg yolk]]s.
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| − | French vanilla is commonly misrepresented in coffee shops as a flavour of syrup, however it is not possible to recreate a true French vanilla flavour in coffee. Therefore flavours that are referred to as "French Vanilla" in cafes do not create a French vanilla flavour in any form, although this is a wide-reaching misconception in certain cafe cultures. [[Barnie's Coffee & Tea Company]] creates their "French vanilla" by combining vanilla and [[praline]] flavours, whereas [[Starbucks Coffee Company]] does not currently offer "french vanilla" flavour.
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| | <gallery> | | <gallery> |
| Line 142: |
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| | Image:Vanilla_planifolia_1.jpg|Flower | | Image:Vanilla_planifolia_1.jpg|Flower |
| | Image:Vanilla fragrans 2.jpg|Green fruits | | Image:Vanilla fragrans 2.jpg|Green fruits |
| | + | Image:Vanilla 6beans.JPG|Vanilla pods |
| | </gallery> | | </gallery> |
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| − | == References == | + | ==References== |
| − | <references/>
| + | *{{wplink}} |
| − | | + | *[[Standard Cyclopedia of Horticulture]], by L. H. Bailey, MacMillan Co., 1963 |
| − | == External links ==
| + | <!--- xxxxx *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381 --> |
| − | {{commons|Vanilla planifolia|Vanilla}} | + | <!--- xxxxx *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432 --> |
| − | {{cookbook}}
| + | <!--- xxxxx *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608 --> |
| − | *[http://www.kew.org/epic/index.htm Electronic Plant Information Centre at Royal Botanic Gardens, Kew 2003-11-8] | + | {{Reflist}} |
| − | *[http://unitproj.library.ucla.edu/biomed/spice/index.cfm?displayID=27 ''Spices'' at UCLA History & Special Collections] | + | * Portéres, R. ''Le Vanillier et la Vanille dans le monde'' in Bouriquet, G. Encyclopédie Biologique. Vol. 46. Paul Lechavelier, Paris, 1954. |
| − | *[http://www.uni-graz.at/~katzer/engl/Vani_pla.html Spice Pages — Vanilla]
| + | * Rolfe, R.A. ''A revision of the genus Vanilla''. Kew Bull. 439-478, 1895. |
| − | *[http://dmoz.org/Shopping/Food/Seasonings/Vanilla_and_Extracts/ DMOZ: Vanilla & Extracts Directory]
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| − | *[http://www.cooksillustrated.com/tasting.asp?tastingid=388&bdc=4656&position=3&type=homepagefeature Vanilla vs. Vanillin, Cooks Illustrated] | |
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| − | [[Category:Crops originating from the Americas]]
| + | ==External links== |
| − | [[Category:Pollination management]]
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| − | [[Category:Spices]]
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| − | [[Category:Mesoamerican cuisine]]
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| − | {{Link FA|fr}} | + | {{stub}} |
| | + | __NOTOC__ |
