The sweetly fragrant dried, cured pods of the vanilla orchid (Vanilla planifolia), which is native to Central America and Mexico. (There are other varieties from Tahiti and Hawaii.)

The fruit ('vanilla bean') is an elongate, fleshy seed pod 10-20 cm long. It ripens gradually (8 to 9 months after flowering), eventually turning black in color and giving off a strong aroma. Each pod contains thousands of minute seeds, but it is the pod that is used to create vanilla flavoring. Significantly, Vanilla planifolia is the only orchid used for industrial purposes (in the food industry and in the cosmetic industry).

Vanilla extract is an alcoholic solution with the true flavour and aroma of vanilla pods. Those marked 'pure vanilla extract' are the best quality, if more expensive. Vanilla extract can be used as flavouring in place

of the real thing, but avoid using products marked 'vanilla flavouring', which lacks the true flavour and aroma of vanilla.

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