Vainilla, Vaniglia, Vanille

The flavouring comes from the seed pod, or the ‘bean’ of the vanilla plant. The prepared beans are very dark brown, slender, pleated and about 20 cm (8 in) long. The bean is tough and pliable, quality vanilla having a frosting of crystal called givre. The crystals contain the active ingredient ‘vanillin’ that produces the characteristic fragrance and is produced during the process of induced fermentation. These pods are called ‘fine vanilla’. ‘Woody vanilla’ is shorter, lighter coloured, uncrystallized, stronger and slightly bitter. All beans contain thousands of tiny black seeds. Vanilla extract is also available and, if of good quality, is identical in flavour to the pods.
Bouquet: highly fragrant and aromatic
Flavour: rich, full, aromatic and powerful. Madagascar and Mexico making the best quality. Indonesian and Tahitian vanilla is weaker and considered inferior.
Hotness: Delicate

From the time of the Aztecs, vanilla was considered an aphrodisiac. This reputation was much enhanced in 1762 when a German study found that a medication based on vanilla extract cured impotence - all 342 smiling subjects claimed they were cured.
It was also once believed that vanilla was a febrifuge, used to reduce fevers, though it is rarely used for any medicinal purposes other than as a pharmaceutical flavouring.

Vanilla’s mellow fragrance enhances a variety of sweet dishes: puddings, cakes, custards, creams, soufflés and, of course, ice cream. Classic examples include crème caramel, peach Melba and apple Charlotte. Vanilla flavour is detectable in many chocolate and confectionery items and several liqueurs such as Crème de Cacao and Galliano.