Vanilla

Vanilla « Ravenala »

Vanilla is from the family Orchidaceae, it is the fruit of the plant “Vanillier”. This is a climbing orchid undergrowth or under shade in the tropics.
The scientific name for vanilla from Madagascar is Vanilla planifolia. It is the only edible Orchid fruit.
Madagascar is the largest producer of vanilla in the world (almost 80% of world production) because the vanillin content is very high, up to 3%. This is the only country where vanilla is rich in vanillin.
Vanillin is the synthetic aroma of vanilla, it is 30 times stronger than vanilla. Vanilla also produces other flavors like cinnamon or licorice, it is all that gives the smell of vanilla.
Vanilla gives its fruit in the form of a large green bean, which will be scalded, parboiled, dried in the sun and stored in boxes protected from the air and light for 8 months for fermentation. This long and complex treatment makes vanilla the most expensive spice.

Benefits and medicinal properties of vanilla

Vanilla is a natural antidepressant, it eliminates stress, soothes and relaxes the body and the brain.
Vanilla stimulates the brain, improves memory and concentration, slows down aging and cures intellectual tired.
Vanilla is a powerful natural antiseptic.
Vanilla is a natural factor of weight loss; its natural sugar can easily replace the sugars of yoghurt, sorbets, ice cream, sweets and pastries.
Vanilla stimulates appetite and helps digestion.

In nutritional components, vanilla contains a lot of calories, protein and carbohydrates.
In cooking, the frequent use of vanilla is to perfume liquids, pastries and sweet and salty dishes. The black seeds of split vanilla are poured into milk, custard, flans, canals, ice creams, sherbets, various pastries.