Vanilla Flavor
One of the most beloved flavors in the world, vanilla is a tried and true classic. Look to any list of sweet treat favorites, and vanilla is bound to be at the top. In fact, vanilla is also one of the most popular scents in the world! Its distinct, fragrant aroma evokes familiarity, nostalgia, and comfort.
Vanilla is a commonly requested flavor for us at TasteWorks, both as a stand-alone and to enhance countless other flavors. Since it’s such a familiar but delicious flavor, about a year ago I decided to make my own homemade vanilla extract. I had read on a few different blogs how easy it was to create, and how intensely it would elevate baked goods. Plus, I love creating at-home alternatives when I can, and experimenting with different flavor profiles. Working in the flavor industry helps offer a new perspective to ingredients as well, so it’s always fun to better understand what I’m tasting.
With my goal decided, I immediately bought Madagascar vanilla beans (try to source Fair Trade, when possible!) and a high quality vodka; and honestly, it was fairly easy to create. I carefully split each pod open, submerged them in a jar with vodka, and tucked them away into a cool, dark cabinet.
One year later, the rich, aromatic result exceeded my expectations, offering a deep, layered vanilla flavor that transformed my baking. I recently added it to a homemade caramel syrup for coffee too! This process got me thinking about the origins of this incredible ingredient and its versatile role in the kitchen, which led me on quite the journey through its history and current murky (at best) harvesting and growing practices.
What is Vanilla?
Vanilla is far more than just a flavor—it’s actually the only edible fruit from the orchid family. Vanilla planifolia is a delicate climbing vine native to Mexico and Central America, with very particular growing conditions. In nature, it is only pollinated by a single organism – the Melipona bee (most generally the Melipona beecheii). Native only to Central America, this sweet, stingless bee has been important to the Mayan people for thousands of years. In fact, there is documented evidence of honey harvesting from 3,200 years ago in the Mexican Yucatan!
However, like many bee species around the world, the Melipona bees are facing major decline. From habitat loss and pesticides, to competition from the Apis bee species that were introduced in the 20th century, this sacred bee species is at risk. There are efforts to reintroduce and protect the Melipona bees, however, which can be read about further here, here, and here. Although this native pollinator is endemic only to Mexico, vanilla is grown in other tropical regions around the world. Add this to the Melipona Bee dying out in Mexico, and the vanilla industry instead has to utilize hand pollination to keep our favorite orchid plant alive.
The Growing and Harvesting Process
Of course, although native pollinators are only found in Mexico, vanilla is grown elsewhere around the world. In fact, about 80% of the world’s vanilla is produced in Madagascar. Other growers include Indonesia, Tahiti, Papua New Guinea, and more (though to a lesser extent). Coupled with the decreasing numbers of the Melipona Bee where it is native, and the industry has turned to hand-pollination.
The growing and harvesting of vanilla is a very labor-intensive process. The vanilla orchid blooms just once a year, and each flower remains open for only a single day. After pollination, the flowers develop into long, green seed pods, which takes 8 – 9 months to reach full maturity. At this point they are harvested, and the curing process begins.
Watch this short video to see how the orchid plant is hand pollinated:
The Art of Curing
The journey from fresh vanilla pod to the rich, aromatic ingredient we use in our kitchens is another painstaking process. Fresh pods have no discernible vanilla aroma or flavor. To unlock their potential, they must go through months of curing and drying. This involves blanching the pods, sweating them in the sun, and drying them slowly to concentrate their flavor compounds. One of the most prominent is vanillin, the molecule most responsible for vanilla’s characteristic aroma and taste.
For every pound of cured vanilla, it takes approximately 5-7 pounds of fresh pods. As real vanilla is one of the most labor-intensive crops in the world, it is the second most expensive spice after saffron.
The Cost of Vanilla Beyond its Price Tag
As it is such a labor-intensive crop, and because each orchid produces such a small amount of vanilla, the vanilla bean industry is fraught with environmental and ethical issues. The U.S. alone consumes over 638 million vanilla beans annually, almost all of which is imported (excluding an incredibly small amount produced in Hawaii). The majority of this is grown on farms that often involve deforestation, mono cropping, habitat loss, and more. In addition, there is evidence of child labor in Madagascar, as well as price volatility and climate changes that lead to farmers struggling to maintain their crops.
While a natural vanilla flavor is certainly not a simple, straight forward answer to the vanilla industry, it can help offset some of its challenges. With the global and domestic demand for vanilla remaining high, many products include a vanilla flavor to complement its taste – and when derived from natural sources (such as lignin, from trees like the Norway spruce!), it is still a natural vanilla flavor.
Further Information
Looking for ways to help your local pollinators? Considering adding some native plants to your yard! If you’re in NJ with us, this is a great resource. You can also check out your local nursery, as many of them are very knowledgeable on which plants they stock are native – and perhaps best of all, they generally need minimal work to thrive in your yard!
Looking for more information on the industry? Feel free to reach out to learn more about our vanilla flavors, or for more information on the vanilla bean industry itself.
