Description: Natural vanillin is obtained from the cured pods (fruits) of the vanilla plant Vanilla planifolia (Family: Orchidaceae). Vanilla is a perennial climbing orchid with sessile leaves and succulent green stems, producing aerial roots (velamen roots) at the nodes. The 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).

Vanilla is adapted to a wide range of soil types. It thrives well in humid tropical climate with an annual rainfall of 200-300 cm from sea level to 1500 m above sea level. A warm humid climate with temperature ranging from 21°c to 32°C is ideal for the plant. In India, parts of Kerala, Karnataka, Tamil Nadu, Northeastern region and Andaman & Nicobar islands are suitable for vanilla cultivation.

Among the several 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.