Nutritional and energy value of vanillin. Encyclopedia of Vegetarianism

Vanilla is a perennial plant. According to biological classification, it is classified as a liana. Belongs to the Orchidaceae (Orchidaceae) family.

The genus name comes from Spanish, where it means “pod,” but the fruits of vanilla are capsules.

Vanilla pods are boxes with fragrant grains hidden in them.

Name in other languages:

• lat. Vanilla planifolia,
• German Mexican Vanille, Echte Vanille,
• English Vanilla, common vanilla
• fr. Vanille, Vanille du Mexico.

It is noteworthy that in all European languages ​​“vanilla” - “Vanilla” is spelled almost the same, with the exception of the endings of the word, and there are no other names for this spice.

Vanilla is a vine from the Orchid family.

Vanilla flowers are beautiful and delicate

Appearance

Can climb trees up to a height of 15 m.

The vanilla trunk is knotty, relatively thin: its diameter is up to 2 cm. The trunk practically does not branch.

The leaves are long, flat and fleshy, pointed-oval in shape. They grow on the stem between the nodes and are attached by shoots to the tree around which the vine wraps. At the nodes, on the reverse side of the leaf, the root grows. Due to it, the vine is also tightly attached to the tree.

Clusters of flowers are on short stalks. They are formed in the axils of the leaves and contain about 15 yellow-green flowers, which have a rather pungent aroma. The perianth consists of five leaves, and the sixth contains a pistil and stamen. Since it is enclosed in a tube, it is more difficult for butterflies to pollinate it.

Vanilla blooms in the third year of the vine's life and only for one day

The flowers form green fruits in boxes (many people mistakenly call them pods). The ovary forms a fruit of a narrow oblong shape, which is a box with three sides in the shape of a cylinder. The length of the fruit can reach 25 cm. Their width is about 1.5 cm. They contain pulp that resembles mousse, which contains many black seeds. The fruits are harvested when they turn yellow.

Vanilla grows wild in North America.

The first vanilla factory has been built in Madagascar, but only manual labor is used.

Kinds

There are officially 103 types of vanilla. Most of them are considered decorative.

Spice is obtained from three types:

• Flat-leaved(Vanilla planifolia) – provides the best quality spice, has pods reaching a length of up to 0.25 m. It has the widest application.
• Tahitian(Vanilla tahitensis) - This species grows in Tahiti. It has red-brown pods that have a floral, exotic aroma with hints of fruit and a slight hint of tobacco. They contain less vanillin and therefore cost less. Used in the preparation of desserts, ice cream, creams. In addition, it is used in the field of perfumery.
• Guadalupe(Vanilla pompona) from Central and South America - vanilla from pods of this species is no longer of such good quality and is less valued. The aroma is similar to Tahitian, used for the production of perfumes and flavoring of tobacco.

Flat leaf - the highest quality vanilla

Guadalupe vanilla is cultivated in Central and North America

Tahitian vanilla is mainly cultivated on the island of Tahiti

Where does it grow?

Vanilla grows in tropical and subtropical areas. Most often it is cultivated in countries located on the equator. The largest volumes of vanilla production belong to the island of Madagascar. At the same time, vanilla is exported to China and Indonesia.

Vanilla originated from Mexico and Central America, after which it gained its popularity in other countries.

Method of making spices

The most famous spice, vanilla, is obtained from vanilla pods. The process of extracting spices from vanilla is quite complicated. The fruits themselves do not smell.

Unripe, fermented and dried vanilla beans

To give them their unique aroma, they are fermented:

Initially, the pods are collected when they are not quite ripe, before they have had time to open.

• It is necessary that the pod be dried (to prevent rotting) for 8-10 days, but at the same time moisture must be retained in it, and in no case should the enzymes responsible for the production of vanillin be affected. It is impossible to determine this from instrument readings. Vanilla farmers can only rely on their own abilities.
• Then they are kept in the shade for 5 weeks. At the same time, they become brownish-black, acquire elasticity and begin to smell.
• After this, they are tied into bundles and left in metal boxes for another month, where they acquire their unique bouquet.
• Vanilla is shipped in wooden boxes lined with wax paper. In this case, each beam is checked.

The white coating on the pods is natural vanillin, the content of which in vanilla is no more than a few percent. The pods lose most of their weight during drying, but begin to exude aroma.

Producer cooperatives invite special tasters who identify the defective pod by smell. This pod is removed, because it can render the whole bunch unusable.

This is how vanilla pods are dried on the island of Mauritius

Vanilla pods ready for sale are packed manually

How to choose?

The quality of vanilla depends on the type of vine and drying conditions. The appearance of the pods is taken into account. They should be quite elastic and curl slightly. Their surface should be slightly oily and brownish in color with a white coating.

The white coating indicates the high quality of the pods; these are crystals of real vanillin.

In markets and retail chains, vanilla is sold in the following forms:

• pods;
• powder;
• vanilla sugar;
• extract.

Vanilla pods and powder must be sealed. When purchasing powder, pay attention to the composition on the packaging. The fact is that vanilla powder is expensive and unscrupulous manufacturers often replace it with a synthetic analogue. If synthetic raw materials were used in the production of the spice, the presence of lingin will be indicated on the packaging. Just 20 grams of this powder can replace one kilogram of natural vanilla powder.

The vanilla beans should be oily and the powder should be a rich dark brown color.

When buying vanilla sugar, carefully study the composition

Vanilla extract can be purchased in retail chains, or you can make it yourself

How to store?

In order to preserve all the organoleptic and beneficial properties of vanilla pods, the spice must be stored in a glass container with a tight-fitting lid. It is advisable to protect from exposure to direct sunlight. Many people store vanilla beans along with granulated sugar, which acquires a delicate vanilla aroma that is transferred to drinks and baked goods.

Extracts and essences should also be stored in a dark place and the bottle cap should be tightly closed.

It is very convenient to store vanilla in a glass flask with a cork stopper.

Peculiarities

Vanilla is one of the rather expensive spices. It is quite difficult to grow due to pollination difficulties. At the same time, the artificial production of vanillin does not give the same taste and aroma that is obtained from natural production. Under the right storage conditions, the scent can last up to 36 years.

If stored properly, vanilla will retain its properties for many years.

The following characteristics of vanilla are known:

• it is used as an aphrodisiac;
• it contains a large amount of minerals and antioxidants;
• Sugar, vanilla extract, essence and syrup are made from it;
• it is actively used in cooking.

Vanilla syrup is commonly used by bartenders to make cocktails.

Smell

The smell of vanilla gives dishes, especially confectionery, a subtle, unforgettable aroma. However, it is also used in perfumery. Many perfumes have subtle notes of vanilla in their scent. Vanilla, which grows in Reunion, is most often used for perfume purposes.

Vanilla scent:

• invigorates,
• improves memory,
• helps with concentration,
• gives joy,
• causes our brain to produce serotonin - the hormone of happiness.

Vanilla is rightfully considered a feminine spice, because it is women who most often suffer from changeable moods and depression.

Vanilla is rightfully considered almost the main women's spice.

Moreover, seratonin can act on smooth muscles, so the smell of vanilla helps with painful menstruation. The smell of vanilla is a powerful aphrodisiac that not only stimulates libido, but can also prolong sexual intercourse.

Eau de toilette with notes of vanilla - a powerful aphrodisiac

Vanilla and chocolate - a shock dose of the hormone of happiness

Surprisingly, vanillin, which is part of vanilla, is just one of the 400 components present in natural vanilla.

The remaining components are present in the aroma in very small doses, but are very important for the overall impression, because these 399 components add up to the full aroma. That is why, to enjoy the smell of vanilla, we recommend using only natural vanilla.

Nutritional value and calorie content

Nutritional value and calorie content of 100 grams of product

One vanilla pod weighs about 3 grams.

You can learn about the properties of vanilla from the following video from the TV show “1000 and 1 Spice of Scheherazade”.

Chemical composition

Beneficial features

Vanilla has the following beneficial properties:

• makes the skin more elastic;
• helps get rid of acne and skin irritations;
• whitens skin;
• normalizes digestion;
• helps with hormonal problems;
• improves metabolism;
• acts as a powerful aphrodisiac;
• tones and relaxes;
• improves mood;
• Helps women during menstrual cycles.

Vanilla is actively used in aromatherapy, restoring appetite and improving the functioning of the nervous system.

Creams with vanilla extract moisturize, tighten and whiten the skin well.

Harm

But vanilla has not only beneficial, but also harmful properties:

• intoxication by smell;
• increased sensitivity to sunlight.

Vanilla essential oil tends to cause excessive sensitivity to ultraviolet rays, so after using it you should not expose your skin to direct sunlight.

Contraindications

Vanilla consumption is contraindicated:

• pregnant women;
• in the presence of personal intolerance;
• if you have allergies.

Oil

Vanilla essential oil is a product that is very often subject to falsification. It is obtained from fermented pods, followed by an extraction process with oil solvents. It is long and requires high-quality technological equipment. The output amount of oil is very small. But they also use it in very small doses.

In appearance, vanilla oil is viscous, thick and greasy, with shimmer in the light. Vanilla oil has a strong, spicy-sweet aroma that lasts for many years. It has found application in medicine, cosmetology and aromatherapy.

Vanilla essential oil will lift your mood and relieve insomnia

Vanilla oil is actively used in aromatherapy.

It promotes:

• calm,
• stress relief,
• insomnia.

The oil is added to many perfume compositions. It also has a beneficial effect on the condition of the skin, making it elastic, soft and tender. It allows you to treat skin irritations and even out its color.

The oil is not only an excellent flavoring agent, but also has a rejuvenating effect. The beneficial properties of this oil allow it to be used to combat various diseases. Vanilla essential oil can be used internally, in the form of inhalations or aroma lamps, and also added to a bath or massage mixture. The oil is also used in cooking in appropriate dosages.

Juice

The juice is extracted from the leaves of the plant. One of the uses: rub into the scalp to improve hair growth.

Application

In cooking

The range of uses of vanilla in cooking is quite extensive:

• it is used in the preparation of confectionery products;
• vanilla is added to drinks;
• Vanillin is often added to chocolate, including chocolate drinks;
• vanilla goes well with fruit;
• Many alcoholic drinks contain vanilla essence;
• Vanilla sugar is made from vanilla.

Vanilla has a bitter taste, so it is usually ground into powder and added to powdered sugar. There is only one pod per half a kilogram of sugar. Vanilla is added to puddings, jams, fruit dishes and salads, and baked goods. The cake layers are soaked in vanilla syrup.

A true Italian panna cotta cannot be made without natural vanilla.

Natural vanilla is an important ingredient in the famous French dessert "Crème Caramel"

Vanilla essence is often added to liqueurs.

However, you should be careful with the dosage. Adding too much vanilla will spoil the dish, giving it a bitter aftertaste.

Vanilla sugar is made by mixing vanilla with powdered sugar. Vanilla extract is obtained by infusing small pods in an alcohol solution, and then adding it to desserts.

Vanilla powder is obtained by grinding dried pods. Essence is a type of vanilla extract, only more pods are used in its preparation.

The coffee-vanilla combination is one of the most successful. It is on this tandem that the aroma of the famous liqueur "Sheridan's" is based.

Sheridan's liqueur is a combination of vanilla and coffee liqueur, the amount of each can be adjusted independently

The combination of yolks, white wine and vanilla is a classic French dessert cream Sabayon

Vanilla is often used to make vanilla creams. When cooked in cream or milk, the cut pod begins to exude its unique aroma. Then you need to take it out, scrape off the pulp and just add it to the milk.

Real vanilla will add a unique aroma to the cream.

Recipes

Sugar

After cooking, the pods need to be washed; they can be used to make syrup or vanilla sugar: the cleaned pods are placed in a jar with sugar. Close the jar tightly - and in 1-2 weeks you will have excellent vanilla sugar.

You can make your own vanilla sugar

Syrup

After preparing the vanilla sugar, the pods are placed in a bottle and filled with sugar syrup. In a short time you will receive aromatic vanilla syrup, which can be used to sweeten desserts and sauces. Shelf life - 4-6 months.

Vanilla extract

You can also make vanilla extract at home.

• Take 1 vanilla pod and 30 ml of alcohol.
• First, the pod is cut lengthwise, then cut into pieces.
• Place the vanilla in a specially prepared jar and fill it with alcohol.
• The composition is infused for three weeks.
• After this period, the pods are taken out and new ones are added so that the extract is more concentrated.

Vanilla extract can be used to make desserts, alcoholic and non-alcoholic drinks

How to separate the pulp

Separation of vanilla pulp is a rather labor-intensive process.

It must be remembered that:

• most of the flavoring substances are contained in the pods, and not in the pulp of the seeds and oil itself;
• vanilla must be of high quality;
• real vanilla is expensive, but the pods can be used repeatedly.

To separate the pulp you need:

• Place the pod on the board, take it by the base and cut it lengthwise with a knife;
• Press down the cut pods and carefully run them along with a knife, separating the pulp;
• The pulp can be used to make vanilla sugar or syrup.

Separating the pulp from the pod is a labor-intensive task

vanilla ice cream

Required: 0.5 l. milk, 3 yolks, 100 g sugar and vanilla extract.

• Beat the yolks with sugar and heat in a water bath until thickened.
• Heat 250 ml of milk in a separate container, add vanilla extract and mix the milk with the yolk mixture.
• The resulting mixture is heated for 10 minutes, stirring constantly.
• Remove the mixture from the heat, add the remaining 250 ml of milk and cool.
• After the mixture has cooled, place it in a plastic container in the freezer.
• During the first few hours, the mixture is stirred periodically to ensure the ice cream is smooth.

Vanilla ice cream can be made right in your kitchen

In medicine

Vanilla is often used in traditional medicine. Using it:

• relieve fever;
• eliminate pain and discomfort in the stomach;
• treat nervous system disorders;
• treat mental illness;
• eliminate drowsiness;
• treat rheumatism;
• stimulate muscle function;
• improve digestion;
• treat intestinal diseases;
• suppress the tendency to drink alcohol;
• treat sleep disorders;
• used for delays in the menstrual cycle and premenstrual syndrome;
• used for antibacterial purposes;
• used in the fight against cancer;
• treat anemia.

It is known that adding vanilla extract to food can save you from harmful bacteria.

When consuming vanilla during PMS and menstrual cycles, women feel much less discomfort and pain.

When losing weight

Nutritionists have discovered that the smell of vanilla can be used in the fight against excess weight. It helps suppress cravings for sweets and chocolate. Therefore, an effective method is when overweight patients wear pendants containing vanilla oil.

Many modern weight loss systems include vanilla, but not as a food additive, but as a powerful antidepressant. Inhaling the sweet aroma of vanilla helps fight bad mood, relieves anxiety and calms nerves. In addition, when inhaling this smell, a person produces hormones that block the feeling of hunger. You can also add a drop of vanilla oil to the finished dish, and then saturation occurs much faster.

Other

Many cosmetic companies have long learned about the benefits of vanilla for the skin and began producing creams based on vanilla extract.

Many leading brands produce vanilla-based skin care series

And, of course, this is one of the favorite scents of perfumers.

A mini diffuser with vanilla essential oil will fill your home with intoxicating aromas.

Vanilla notes are often used in perfumes

Growing

“Mora, Mora” (“Calmly and without haste”) - this is exactly what they say about capricious vanilla in Madagascar. After all, in addition to the humid tropical climate of the north of this island, it needs to devote a lot of time so that the fresh fruits turn into fragrant vanilla.

Vanilla is propagated by cuttings. The plant is pollinated artificially, and the first fruits appear after three years of cultivation. Liana has a high growth rate. In just a month it can grow a meter. But for this to really be the case, she needs to create the most favorable conditions.

Liana grows very quickly in favorable conditions

Flowers can bear fruit for several decades.

Pollination under natural conditions is carried out only by a single species of bees and hummingbirds. But only a few percent of the flowers can be pollinated in this way.

The length of the vines can reach up to 50 m. Vanilla is planted on plantations next to supports or pre-planted trees so that the vines have something to attach to.

Watch a video of how vanilla grows on a plantation in India.

At home

Growing a vanilla flower at home is very difficult. However, even if you managed to grow the plant, achieving a harvest will be even more difficult, since you will have to pollinate the vanilla yourself.

• Vanilla requires a tropical, hot and humid climate, so first you will need to build a greenhouse.
• Before planting, vanilla shoots should be soaked in water for 10 minutes.
• Then pull out the plant, but not completely, leaving the ends in the water. Leave the shoot in this position for 5 days. Don't forget to add water periodically.
• Fill the pot with special soil for orchids. Make sure that the plant has support around which it can twine. The place in which the pot will stand should be in the shade for half the day.
• Plant the plant in a pot. The lower part of the plant (on which the shoots are located) should lie horizontally and be sprinkled with a thin layer of soil. Tie the flower.
• During the first month, the soil should be dry, but not overdried. Moisturize it from time to time. In the following months, water, spray and fertilize the plant regularly.
• It takes several years for vanilla to bloom.
• When the plant blooms, you should pollinate it by hand. This must be done very carefully and at a strictly defined time. It is best to call an experienced florist for help, or turn to specialized Internet sites.
• If everything goes well, the pods will set in a few months. When the pods begin to turn yellow on the bottom, they can be harvested.

Growing vanilla in a pot is a difficult but very interesting task.

• Vanilla was known to the Aztecs and Incas. Representatives of the nobility gave it a special aroma to drinks made from cocoa beans.
• The Aztecs sweetened dark chocolate with it and then used it to pay taxes.
• Due to the difficulty of growing and preparing the spice, vanilla is considered a very expensive spice.
• Vanilla was brought to Russia at the beginning of the 17th century.
• Among the entire Orchid family, only vanilla has edible fruits.
• Since ancient times, vanilla has been considered healing. This discovery was made by the Indians.
• In France, tobacco used to be flavored with vanilla.
• Vanilla came into widespread use after the discovery of America by Christopher Columbus.
• There is a youth fashion trend "Vanilla Style".

Synthetic vanilla flavor

Due to its high cost, vanilla is often adulterated. It is very rare to find real vanilla; artificial analogues are more often sold, since vanilla of natural origin is quite expensive.

You will learn even more about the benefits of vanilla by watching the program “Live Healthy.”

Vanillin is a crystalline powder in the form of colorless, needle-shaped crystals with a pronounced pleasant aroma and flavor of vanilla. This substance is found not only in its “related” plant, vanilla, but also in many other representatives of the world of flora, in particular in cane sugar. In addition, vanillin is present in decent quantities in potato peels, dew incense, raw alcohol, Peruvian balsam, etc.

Today, some forms of this powder continue to be among the most expensive spices in the world. This is due not only to the difficulties of growing vanilla (this plant requires artificial pollination, since only half of the flowers bear fruit), but also to the long and technologically complex process of producing this substance. At the same time, vanillin, like any other substitute, does not reproduce the entire range of exquisite fragrances of real vanilla.

The birthplace of this substance is considered to be Mexico City, where, in fact, the orchid vine grows with the fruits of vanilla planifola, from which vanillin is produced. Nowadays, this plant is also present in tropical forests around the globe, and Madagascar has become the main producer of natural vanillin. It is interesting that vanilla fruits are harvested while still green, because in this form they do not yet have the characteristic smell of vanilla, but they contain vanillin in the form of a glycoside. After harvesting, these fruits are kept for some time until they develop a pronounced aroma.

Since the world demand for vanillin began to significantly exceed its actual quantity, over time they learned to create all the missing product artificially, i.e. chemically synthesize. For the first time this significant event for the culinary and perfume industry occurred in the 19th century.

Today there are several popular forms of this product:

Crystalline vanillin. Characterized by a classic vanilla aroma and resistance to high processing temperatures. It does not lose its qualities for 25 minutes. even at t +220-250°C. Very popular in bakery, ice cream and confectionery production.

Powdered vanillin. It is a mixture of flavored vanillin and various enhancing additives based on dextrose, lactose, maltodextrins, etc. It is smaller than the crystalline form of this product. Excellent for making chocolate, as its crushed crystals give off a more intense aroma. This vanillin already smells fragrant at room temperature. In addition, it is more technologically advanced because it dissolves more easily in water. And thanks to the possibility of “attaching” various aromatic additives to it, you can achieve a solid range of flavors with a whole palette of shades - berry, fruit, etc.

Liquid vanilla flavor. It is crystalline vanillin dissolved in ethyl alcohol, triacetin or propylene glycol. Used for preparing various drinks, dairy products and confectionery.

Vanillin is now in demand in the culinary, pharmaceutical, perfume and liqueur industries. The food industry actively uses this product to flavor products or to soften or mask an undesirable taste. In cooking, it is important to use vanillin in the correct quantities - its proportions always depend on the consistency of the dish, temperature and cooking time. We must not forget that vanillin in too much quantity will add bitterness to the dish. In addition, this transparent powder is added to chocolate, liver, and biscuits, cottage cheese casseroles, puddings and mousses, jellies, and various baked goods.

Vanillin is also used to improve the taste of tea, non- and alcoholic drinks and cocktails.

In perfumery, the delicate and enchanting aroma of vanillin gives the “bouquet” of fragrances a unique note. And in pharmacology, this aroma “muffles” the unpleasant tastes or odors of medications.

Composition and beneficial properties of vanillin

With its soft sweetish smell, vanillin has a calming and relaxing effect on the human body. It tames anger, eliminates irritation and anxiety, relieves insomnia and anxiety. This aroma even comes to the rescue in the treatment of some difficult diseases, in particular the nervous system.

Vanilla, which is a key component of vanillin, is a powerful antioxidant, anticarcinogen and artidepressant. For this reason, vanillin can not only reduce blood pressure, but also have a better effect on the body during convulsions, allergic reactions, fever, hysteria, arthritis and the inflammatory process. It also activates brain activity and human creativity. In addition, vanillin helps normalize the digestion process and is an excellent aphrodisiac.

Contraindications

The fact that flavorings such as vanillin are harmful has not yet been proven by anyone. But at the same time, there is no data on their absolute safety. One of the unpleasant consequences of working with vanillin can be dermatitis on the hands and face. An allergic reaction threatens, first of all, people who are involved in sorting and packaging this powder.

If you are hypersensitive to this product, severe skin irritation may occur, sometimes leading to contact dermatitis, eczema and skin pigmentation. There is evidence that vanillin is listed as a hazardous substance by the US National Institutes of Health.

vanilla plant

Spice vanilla

Vanilla

In a word vanilla called a spice in the form of dark brown pods, twisted into sticks 10-20 centimeters long, elastic and oily to the touch, bitter in taste. These pods are the fruits of plants of the genus of perennial vines of the orchid family. The plants themselves are also called vanilla. The main substance isolated from vanilla and giving it the well-known smell was called vanillin.

Vanillin

Vanillin– a chemical substance that has the formula C 8 H 8 O 3 and appears to be colorless needle-shaped crystals with a vanilla scent.

Vanillin used in confectionery, primarily chocolate, production, in the production of baked goods, curd cheeses, ice cream, alcoholic beverages, etc.

In nature, the most vanillin is found in vanilla fruits. But, due to the high cost of obtaining natural vanillin(i.e. from vanilla fruits), synthetic methods for its production are now used.

Many years vanillin It is used in the household in the form of vanilla sugar or powder. They are a mixture of granulated sugar or powdered sugar with vanillin, the content of which ranges from 2.0 to 3.7%. In addition, vanilla essence (a solution of vanillin in ethyl alcohol) is used both at home and in production.

Ethyl vanillin

Another purely synthetic, more expensive, but with a stronger odor substance has also found use - ethyl vanillin(C 9 H 10 O 3).

Ethyl vanillin are metabolized in the same way as vanillin, only instead of vanillic acid, the main product of metabolism here is ethylvanillic acid, which, together with other products (ethylvanillin alcohol, ethylvanylglycine), is perfectly excreted in the urine. Therefore the application ethyl vanillin As a food additive it is considered as safe as vanillin.

Vanilla flavor

Vanilla flavor is a mixture of vanillin and other flavoring substances. They can be either powdered or liquid, depending on the carrier. Since they contain other aromatic components in addition to vanillin, they have a more complex aroma, often close to the aroma of natural vanilla.

Vanilla planifolia Andr

Vanilla, used as a fruit, is the fruit itself. (Fructus vanillae) climbing plant belonging to the genus of orchids. Its homeland is Mexico. Among the Aztecs, vanilla served as a valuable spice long before the Spanish conquered their territory. They paid vanilla and tribute to the Spaniards, who brought it to Europe.

Description.

The leaves are green or dark green, oval and spear-shaped. The flowers are very beautiful, yellow-green, racemose. The flowers open only after noon. The fruits are thin, elongated capsules 0.16–0.30 m long, cylindrical, obtusely triangular, 7–10 mm wide, tapered at the ends.

Growing.

In addition to Mexico, large plantings of vanilla are found in Florida in the USA, Brazil, Praguay, Java, Reunion, Mauritius, Ceylon, Tahiti, the Republic of Malagasy and West Africa. The fruits are picked shortly before ripening and fermented. This process takes several weeks. During this process, the fruits acquire a well-known strong sweetish aroma and a dark, black-brown color.

Chemical composition.

The fruits contain 1–3% vaniloside, piperonal and other aromatic substances. During fermentation, vaniloside is broken down into vanillin and vaniol. Vaniol, in turn, is oxidized to vanillin.

Action.

Vanilla is used as a typical essential oil aromatic substance.

Application.

The taste of vanilla is pleasant, spicy and bitter. It is also emphasized by powdered sugar. Commercially available “vanilla” is synthetically obtained from vanillin, which is contained in real vanilla in an amount of 2.5–4.5%. If a dish is prepared with vanilla or it is used to prepare, for example, liqueurs, then a piece a few centimeters long is added, which is removed before serving the dish or drink.

For use in dough or other sweets, the pod is cut and the pulp and grains are placed in a glass jar with powdered sugar. This produces vanilla sugar. Vanilla is very popular: it is practically the finest spice, which is used to make sweets, Christmas cookies, fruit compotes, dishes, cream, sweet yoghurts, cottage cheese, creams for cakes and candies. It is also used to make drinks and liqueurs in the food industry.

Vanilla is a genus of the same name of perennial vines and their fruits of the Orchidaceae family.

Vanilla is a spice that, due to its subtle but rich and persistent sweetish aroma, is actively used in cooking, cosmetology and perfumery. However, due to the labor-intensive processing and cultivation process, vanilla is one of the most expensive spices in the world. The fruits of vanilla, for which the plant is actually cultivated, are brown or almost black elastic, soft and oily slightly rounded pods 10-20 cm long, sometimes covered with a coating of white crystals, but this feature belongs to the best varieties of vanilla.

Vanilla is native to Central America and Mexico. Currently, vanilla is also cultivated in Madagascar, China and Indonesia.

Composition of vanilla (per 100g)(we are talking about pods) the following: proteins - 1.2 g, carbohydrates - 12.5 g, fats - 0.1 g, essential oils, aromatic substance vanillin aldehyde (1.5-3%), resins, tannins, sugars. And also a small amount of B vitamins (B2, B5, B1, B3, B4, B6) and minerals - calcium, magnesium, potassium, manganese, iron and zinc.

Vanilla calories is about 287 kcal/100g.

In cooking, expensive natural vanilla are replaced with a synthetic analogue - vanillin, which often serves as a raw material for flavoring baked goods and desserts. But only the most expensive confectionery shops can afford to use natural vanilla. In general, vanilla, and more often vanillin, is used in the manufacture of chocolates, chocolate, biscuits, cookies, creams, vanilla sugar, jellies, puddings, mousses, cottage cheese casseroles, cottage cheese desserts, confectionery and bakery products.

In addition, vanilla flavoring is used to improve the taste and aroma of tea, alcoholic and non-alcoholic drinks and cocktails.

Beneficial properties of vanilla

Vanilla has antioxidant, sedative, antipyretic and calming properties. In addition, vanilla is an aphrodisiac and with regular use of vanilla essential oil, it is beneficial for frigidity, impotence, erectile dysfunction and loss of libido. Vanilla essential oil stimulates the secretion of certain hormones such as testosterone, estrogen, etc., which contribute to normal sexual desire.

The antioxidant properties of vanilla neutralize free radicals and protect the body from some forms of cancer.

Vanilla essential oil can effectively reduce fever while fighting infections due to the presence of components such as eugenol and vanillin hydroxybenzaldehyde in it.

Thanks to its sedative properties, vanilla and vanilla essential oil relieve all types of inflammation and hyperactivity in all systems functioning in our body, namely the respiratory, circulatory, digestive, nervous and excretory systems. It relieves inflammation due to fever, cramps, hypersensitivity allergies.

In addition, vanilla essential oil will help normalize healthy sleep. It lowers blood pressure and has a calming effect on the brain.

Vanilla has a positive effect on women's health, in particular helps to normalize the menstrual cycle.

Vanilla essential oil and vanilla extract are used and in perfumery to create subtle sweetish notes in the bouquet, as well as in cosmetics- shampoos, shower gels, scrubs, liquid soap and bath foams.

However, in addition to the beneficial properties and widespread use vanilla has contraindications: individual intolerance and pregnancy.

Use vanilla incense sticks to create a romantic mood, light the stick and enjoy this subtle, sophisticated aroma!