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Vanilla
is a climbing orchid cultivated for its pleasant flavour. It is
one of the few contributions of the western hemisphere to the world
of spices. Over 50 species described, only three are important species
as sources of natural vanillin, which are Vanilla planifollia Andrews,
Vanilla pompona Shiede and Vanilla tahitensis J.W. Moore. Of
these, Vanilla planifolia is the most |
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preferred
and commercially cultivated.
Pods
(beans) are subjected to curing process to produce the characteristic
aroma. The substance chiefly responsible for the unique fragrance
and flavour of the vanilla bean is vanillin(C8 H8 03).
Among
the food flavours, vanilla has a prime position. Vanilla essence
is largely used in foods in the preparation of ice creams, chocolates,
bakery products, puddings, pharmaceuticals, liquors and perfumes.
Vanilla is the second most expensive spice traded in the world market.
The
vanilla flavour industry was based on the processed beans of the
vanilla plants. With the advent of chemical technology to produce
vanillin/ ethyl vanillin, these synthetic substitutes have taken
over the use of vanilla beans. However, natural vanillin is still
the most preferred food flavour.
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