Learning about Spices
What is a spice?
Why were spices important?
Sources of spices
Perfumes and Incenses
Use of spices as aphrodisiacs
Use of spices as medicines
Culinary herbs
A spice timeline
Table of Spices
Allspice (Pimento)
Anise
Black Pepper
Cardamom
Cassia
Chile Pepper
Chocolate
Cinnamon
Clove
Coriander (Cilantro)
Cumin
Dill
Fennel
Fenugreek
Frankincense and Myrrh
Galangal
Garlic
Ginger
Horseradish
Licorice
Mustard
Nutmeg and Mace
Onion
Saffron
Sugar
Sumac
Tamarind
Turmeric
Vanilla
Contacts and Acknowledgments
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| Common Name |
VANILLA |
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| Genus Species |
Vanilla planifolia |
| Family |
Orchidaceae |
| Origin |
Central America, West Indies, Northern South America |
| Cultivated |
Madagascar, Comoros Islands, Reunion, French Polynesia, Tahiti, Indonesia, Malaysia, Mozambique, Seychelles, Uganda, Guatemala, Mexico |
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| Description |
For many people in countries where quality ice cream is readily available, vanilla is the most popular of the non-pungent spices. It has been regarded as one of the most expensive spices along with saffron, cardamon and green peppercorns. The cost of vanilla reflects its historic importance as a flavor used in the royal drinks of the Mayans and Aztecs that were based on chocolate. The Aztecs called vanilla tlilxochitl, and they used it with chile peppers to flavor their drink.
Vanilla is found in the seeds of the orchid vine, Vanilla planifolia (V. fragrans), which is native to Mexico. The Spaniards likened the bean pods to a little sheath or vaina, which is derived from the similar Latin word, vagina! Obtaining the flavor can be a several month long process, resulting from slowly fermenting the beans, which contain many small seeds; the ground-up bean is then used in similar fashion to coffee. People who enjoy the strong vanilla taste want to use freshly cured bean, while others accept the commercial extract. True vanilla in ice cream contains tiny dark flecks resulting from the presence of the seeds. However, the vanilla flavor, which is mainly due to vanillin, can be readily chemically synthesized from eugenol or guaiacol, or from lignin derived from tar, wood, or tonka beans. This product lacks the quality of the natural vanilla flavor that develops during the curing of the best beans when glucosides are converted to vanillic aldehyde, which is vanillin, since other aromatic chemicals are also produced.
Vanilla trees are grown in Mexico, Central America (Guatemala and especially Costa Rica), and in some Caribbean islands (especially Jamaica). However, it is difficult to grow since it is only pollinated by native bees and hummingbirds. It requires artificial fertilization outside its natural habitat, but it can be cultivated through the use of cuttings. Following its introduction to the French island of Reunion in the Indian Ocean, a method of hand pollination was introduced in 1841. Reunion is still an important site of vanilla production; the variety is called Bourbon vanilla, after the former name of the island. Madagascar is now the major producer of Bourbon vanilla.
When vanilla became popular in 17th century Europe, it was used for many indications, varying from stomach ulcers to sedation. As was the case with many spices, it was extolled as an aphrodisiac. Today, it may fulfill its latter function when used in high quality baked goods, confectionary and desserts, although most users regard it more prosaically as a delicious flavor that may help digestion. Vanilla is used to flavor tobacco and as a fragrance in the cosmetic industry. It is of interest that sensitive workers in the vanilla industry may develop vanillism, resulting in headaches and skin rashes.
Artificial vanilla (containing vanillin and ethylvanillin) is acceptable to most tastes, and therefore the export of true vanilla may continue to decline, since the culture and manufacture of the quality product is expensive and relatively non-competitive. Moreover, its value as an exotic medicine is no longer accepted. Thus the role of the vanilla bean has declined in significance, with over 95% of the world’s supply of vanilla flavor being synthetic. See a list of spices by Taste and Hotness. |
| Useful Parts |
The cured, dried fruits of the plant impart the flavor. |
| Medicinal Properties |
Vanillin is in the class of vanilloids, that includes – surprisingly – capsaicin (8-methy-N-vanillyl noneamide) from chile pepper and eugenol from cloves, cinnamon and other spices, and zingerone from ginger. The vanilloid receptors of the central and peripheral nervous systems bind with these compounds, resulting in different sensory effects. Thus, capsaicin can cause a burning sensation while eugenol results in mild anesthesia; vanillin itself is neutral.
See chemicals in spices. |
| Historical View |
“Vanilla is an aromatic stimulant, with a tendency towards the nervous system. It has also been regarded as an aphrodisiac. It has been employed as a remedy in hysteria, low fevers, impotency, etc. But its use as a medicine is obsolete in this country, although still sometimes employed on the Continent and elsewhere.”
Bentley, Robert and Henry Trimen. Medicinal Plants; being descriptions with original figures of the principal plants employed in medicine and an account of the characters, properties, and uses of their parts and products of medicinal value. London, Churchill, 1880. (WZ 295 B556m 1880) |
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