Vanilla is a flavor derived from orchids of the genus Vanilla native to Mexico.”Vanilla”, means little pod in Spanish

Vanilla is the second most expensive spice-second only to saffron. Despite its high cost, vanilla is highly valued for its flavor and is widely used in both commercial and domestic baking, aromatherapy and in perfumes.

There are three main commercial preparations of natural vanilla: Whole pod, powder and extract.

Vanilla flavoring in food may be achieved by adding vanilla extract or by cooking vanilla pods in the liquid preparation.

A stronger aroma may be attained if the pods are split in two, exposing more of a pod’s surface area to the liquid.

Natural vanilla gives a brown or yellow color to preparations, depending on the concentration. Good quality vanilla has a strong aromatic flavor, but food with small amounts of low quality vanilla or artificial vanilla-like flavorings are far more common, since true vanilla is much more expensive.

Ice creams, chocolates, custards, caramel coffee and cakes are flavored with vanilla to enhance their original flavor.Cosmetic industry uses Vanilla to make perfumes.

In old medicinal literature, vanilla is an aphrodisiac. It cures fevers.The essential oils of vanilla are used in Aromatherapy.