• Exotic Flower
  • Moonlight Blue
  • People Circle
  • Green Leaf

Vanilla—Specialty Crop Profile

Vanilla beans in the process of curing, Honaunau, Hawaii.
Vanilla beans in the process of curing, Honaunau, Hawaii.

The highly aromatic, cured pod (or “bean”) of the vanilla orchid (Vanilla planifolia) is the primary product. Vanilla owes its properties to vanillin, a compound that is formed during pod maturation and in the curing process. Vanillin is believed to be one of most popular scents in the world. Natural vanillin is expensive by weight, but when used as a flavoring it is affordable.


Vanilla is used extensively to flavor ice cream, chocolate, beverages, candies, cakes, puddings, custards, and many other confections. In Hawai‘i, chefs add it to seafood dishes and other non-dessert dishes. Commercial products include:

  • Whole cured vanilla beans
  • Extractions (usually in a minimum 35% alcohol)
  • Powder of ground, cured beans
  • Paste (minimum 12.5% ground cured beans with sugar syrup, starch, or other ingredients)
  • Seeds

As an aromatic, vanilla is included in products such as perfumes, cosmetics, lotions, detergents, fabric softeners, air fresheners, aroma therapy, and many others. It is also widely used in rubber manufacture and in the fabrication of other items with unpleasant odors.

 

Vanilla beans maturing on the vine at Krimm Farm, South Kona.
Vanilla beans maturing on the vine at Krimm Farm, South Kona.

While the traditions surrounding vanilla are filled with references of the ritualistic and healing powers of this spice, there are few well documented studies to verify these characteristics. Recently, some evidence of anticarcinogenic (interference with cancer formation) and anticlastogenic (promotion of chromosome repair) activity of vanillin has been found. The anticlastogenic effect of vanillin has been documented in the protection that it provides to cells that are exposed to ultraviolet (UV) radiation and X-rays. When vanillin was added to cell cultures, mutation was significantly reduced following exposure to radiation. This study clearly provides evidence that there are antimutagenic properties of vanillin. In addition, there is evidence that vanillin has strong anti-microbial properties (Bythrow 2005). This may open doors for the use of vanillin as a natural food preservative.

Original source of this article

This article is excerpted by permission of the publisher from

Uchida, J.Y. 2011. Vanilla (Vanilla planifolia). In: Elevitch, C.R. (ed.). Specialty Crops for Pacific Island Agroforestry. Permanent Agriculture Resources (PAR), Holualoa, Hawai‘i. © Permanent Agriculture Resources.

Print Email