We have all eaten vanilla ice-cream, but where does natural vanilla flavouring come from?

Vanillar essense. Extracted from, Vanilla beans, which come from, Vanilla pods that come from Vanilla flowers that bloom on Vanilla plants that grow in Vanilla Orchards. I'm not sure where Vanilla county is but I'll tell you once I smell it out.We have all eaten vanilla ice-cream, but where does natural vanilla flavouring come from?
The vanilla beanWe have all eaten vanilla ice-cream, but where does natural vanilla flavouring come from?
vanilla comes from the vanilla bean, which is a white pod (similar to a pea pod, only harder. ) Then the vanilla bean is crushed and made into a powder which is then liquified. that is real vanilla. There is a vanilla tree which has these pods and you can find them in the southwest (Arizona) and you can bite into the pod and taste the vanilla flavor.
vanilla bean


http://www.alibaba.com/productsearch/Vanilla_Bean.html


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True Vanilla comes from the vanilla bean. It grows on an orchid. You can buy beans at the grocery store. Although they are quite a bit more expensive than the extract, they are worth it. The flavor is richer.
Vanilla flavoring comes from the vanilla bean.
um... Vanilla
The Vanilla Bean.
The natural vanilla flavouring comes from a plant which they scrape paste out of the plant and that paste is the flavouring.(=
Vanilla





Next to saffron and cardamom, vanilla is the worlds next most expensive spice. Growers are known to “brand” their beans with pin pricks before they can be harvested, to identify the owner and prevent theft. Vanilla is native to Mexico, where it is still grown commercially. Vanilla was used by the Aztecs for flavouring their royal drink xocolatl - a mixture of cocoa beans, vanilla and honey. Cortez brought vanilla back to Europe in the sixteenth century, after having observed Montezuma drinking the cocoa concoction. It has many non-culinary uses, including aromatizing perfumes, cigars and liqueurs. Europeans prefer to use the bean, while North Americans usually use the extract. Substances called “vanilla flavour” don’t contain vanilla at all, being synthesized from eugenol (clove oil), waste paper pulp, coal tar or ‘coumarin’, found in the tonka bean, whose use is forbidden in several countries. Ice cream producers are unlikely to point out that their most popular flavour derives its name from the Latin word vagina. For ancient Romans, vagina meant sheath or scabbard. The Spanish adopted the word as vaina, which developed a diminutive form, vainilla, meaning “little sheath”. The Spanish made this diminutive the name of the plant because its pods resemble sheaths.





Spice Description


The flavouring comes from the seed pod, or the ‘bean’ of the vanilla plant. The prepared beans are very dark brown, slender, pleated and about 20 cm (8 in) long. The bean is tough and pliable, quality vanilla having a frosting of crystal called givre. The crystals contain the active ingredient ‘vanillin’ that produces the characteristic fragrance and is produced during the process of induced fermentation. These pods are called ‘fine vanilla’. ‘Woody vanilla’ is shorter, lighter coloured, uncrystallized, stronger and slightly bitter. All beans contain thousands of tiny black seeds. Vanilla extract is also available and, if of good quality, is identical in flavour to the pods.


Bouquet: highly fragrant and aromatic


Flavour: rich, full, aromatic and powerful. Madagascar and Mexico making the best quality. Indonesian and Tahitian vanilla is weaker and considered inferior.





Bourbon cured vanilla is the best - also vanilla paste is expensive, but wonderful to use!





Vanilla extract