In addition to vanilla’s uses in foods, perfumes, and pharmaceuticals, it has complementary medicinal applications including relief of fever, spasms, and gastrointestinal irritations, among others.

Where does vanilla come from?

The vanilla bean, obtained from Vanilla planifolia and Vanilla tahitensismembers of the Orchidaceae family, is the source of natural vanilla extract.

The plant is native to Central America and northern South America, although the first to cultivate it were the Totonac indigenous people of the west coast of Mexico about 1,000 years ago. The Aztecs added it to their cocoa drinks.

It is currently cultivated in many places around the world, with Indonesia and Madagascar being the main sources of production. Vanilla tahitensis and Vanilla pompona are other key species that contribute to commercial vanilla production.

The green vanilla pods, 15 to 25 cm long, containing the tiny seeds, are essentially odorless and flavorless. It is during the curing process (sun drying and aging) that chemical and enzymatic reactions produce the peculiar flavor and aroma profiles of the different final products. This process can last from 35 days to several months.

These species provide vanilla products that differ in quality and use. For example, the pod V. pompom is of lower quality and is used for the production of fragrances, while the V. planifolia and V. tahitensis They exhibit stronger and more desirable aroma profiles in the kitchen.

What is vanilla extract?

Natural vanilla extract is prepared by macerating cured vanilla beans with a solution of ethanol and water to produce an aromatic product.

There are synthetic vanilla extracts, one hundred times cheaper, obtained from chemicals, including those derived from the wood and petrochemical industries. They are offered in the form of «liquid vanilla.»

Dry vanilla extracts are used for a wide variety of food products, such as ice cream, yogurt and dairy desserts, alcoholic beverages, soft drinks, baked goods (cookies, cakes and cakes), etc.

Vanilla properties

As a calorie-free sweet flavoring, vanilla can contribute to strategies to reduce sugar intake.

Hundreds of chemicals have been identified in the extract that together participate in making its unique aroma, although vanillin (4-hydroxy-3-methoxybenzaldehyde) is the main contributor at 1-2% of the pod’s weight.

Other important flavor components include p-hydroxybenzoic acid, p-hydroxybenzaldehyde, vanillic acid (4-hydroxy-3-methylbenzoic acid), p-hydroxybenzyl alcohol, anise alcohol, and vanillyl alcohol, as well as tannins, resins, free amino acids, and other nonvolatiles.

Health benefits of vanilla

Some traditional medicinal indications for vanilla include the treatment of fever, spasms, dysmenorrhea, blood clotting, and gastrointestinal disorders.

The antioxidant, anti-inflammatory, antimicrobial, and hypolipidemic properties of vanilla extract have attracted the attention of the food and nutraceutical industries.

• Tranquilizer. Exposure to the smell of vanillin before and during routine blood draws helps to calm the person and reduce their anxiety and fear. In general it is considered anxiolytic and is capable of increasing serotonin (neurotransmitter of well-being) and dopamine (neurotransmitter of motivation).
• Helps with sleep apnea. In healthy adults, the smell of vanillin influences breathing patterns during sleep, suggesting that this olfactory stimulation may be a relief for people with apnea.
• Painkiller. Vanillin and vanillic acid have been investigated in preclinical studies as potential analgesic therapeutic agents, both internally and olfactorily.
• Neuroprotective. Vanillin counteracts chemically induced brain toxicity due to exposure to agents such as ethanol, carbon tetrachloride, and potassium bromate. Two studies report that it decreases neurological destruction in the spinal cord and subsequent motor dysfunction after spinal cord injury.
• Regulator of glucose and cholesterol. In experiments with laboratory mice it has been proven that it can reduce glucose, total cholesterol and LDL cholesterol levels in the blood.
• Cardio-healthy. Vanillic acid can reduce blood pressure in laboratory animals. It also reduces oxidative stress markers.

All the indicated effects have been observed in the laboratory by administering high concentrations of the active ingredients of vanilla to laboratory animals or people. It cannot be said that consuming vanilla as a spice in the usual quantities can achieve the same results.

Vanilla in the kitchen

For maximum aromatic quality, choose whole cured vanilla beans, also known as vanilla pods, if possible from organic production. The highest quality vanilla is sold whole and in glass tubes.

In addition to the pods, you can find vanilla powder, which is obtained by grinding the pods.

How to open a vanilla pod

The pod is placed on a wooden board and with the tip of a sharp knife a superficial cut is made along its length. Then the pod is carefully opened with your fingers.

We pass a blunt tip along the inside of the pod to remove the resinous material with the seeds, lightly scraping the inside wall of the pod.

A small amount is enough to make a recipe acquire its typical aroma, «sensation of depth, heat, roundness and persistence», as described by Harold McGee in his work Cooking and Food.

In hot preparations it is added at the end.

The empty pods can be used to make vanilla sugar or in recipes.

Types of vanilla

Different vanilla-producing regions produce pods with different nuances of flavor.

• The Madagascar Bourbon vanilla and the neighboring islands are generally considered the best, with the richest and most balanced flavor.
• The Indonesian vanilla It is lighter and has a smoky touch.
• The mexican vanillas They have half the vanillin of Bourbon vanilla, but have different fruit and wine aromas.
• The tahitian vanilla (V. tahitensis) also has less vanillin, but offers unique floral and perfumed notes.

How to make «vanilla sugar» (sugar-free version)

Many recipes include vanilla sugar. Preparing it at home is very simple and with it we can make a delicious tea, coffee or even a glass of hot milk.

Instead of white sugar (sucrose) we can use erythritol or a mixture of erythritol and xylitol, healthier options.

Put 500 g of the chosen sweetener in a glass jar with an airtight lid. Cut the empty vanilla beans into three or four pieces and bury them in the powder. Close the bottle and shake it. Let it sit for at least three days, preferably a week. We can stir it from time to time.

Scientific references

• Guzmán C et al. Vanilla in Handbook of Herbs and Spices. Woodhead Publishing Ltd.
• Anuradha K et al. Vanilla—its science of cultivation, curing, chemistry and nutraceutical properties. Crit Rev Food Sci Nutr.
• Bythrow J. Vanilla as a medicinal plant. Semin Integr Med.