The Vanilla Orchid (photo courtesy of Wikimedia)

It makes sense that a taste as divine as Vanilla would come from a plant just as enchanting. The special orchid takes at least 18 months from cutting to blooming  to produce long green bean-looking pods. The pods develop, however, only if the plant is pollinated by insect or by hand. The pod must be left to develop its flavor on the vine for at least 9 months. It’s a truly complex process for a deliciously complex flavor.

IVanilla nursery (photo courtesy of WIkimedia)

From cultivation to shipping, the entire process can take up to a year, even longer. Right after cutting, the Vanilla pod must be heated, either in ovens or hot water blanching, to prevent fermentation. The beans are then placed in the sun on a daily basis until the pods loose approximately 80% of their moisture.

For centuries it was thought Vanilla could only grow in Mexico and Central America because of the Melipona Bee, a stingerless bee that pollinates the plant and is only found in this region. Once cultivators learned to hand pollinate the plant, it was taken around the world. Today the most popular vanillas come from Mexico, Tahiti and Madagascar.

Vanilla pods awaiting extraction (photo by llahbocaj courtesy of Flickr)

Upon cutting open a ready pod, you find a sticky resin on the inside with tiny little seeds. Those microscopic seeds come with a hefty price tag and Vanilla is one of the most expensive spices, second only to Saffron. Much like Saffron though, the taste is worth it.

Scraping the pod (photo by thebittenword courtesy of Flickr)

One of Mexico’s most famous desserts, chocolate, derives its exotic flavor from just the right amount of this fragrant spice. Tourists often return home with a few bottles of Mexican Vanilla as souvenirs of their adventures, something, I’m sure, the people back home appreciate.

Spicy Mexican Chocolate (photo by E.T courtesy of Flickr)