Re: What is the Origin of Vanilla, and what is the difference between

Dear Allison, 
Since I love to cook, I enjoyed researching a response to your 
question, “What is the origin of vanilla and what is the difference 
between artificial vanilla and vanilla extract?”

Vanilla originated from an orchid plant native to Mexico called Vanilla 
Fragrans, also known as Vanilla planifolia. A long slender pod or bean is 
produced from the flower of the plant. It is picked green and undergoes a 
curing and drying process before being made into vanilla extract. 
Vanillin, a crytal-like substance produced during the curing process adds 
to the flavor and aroma of the extract.

Unfortunately, vanilla extract from Mexico can have tonka bean extract 
added. The tonka bean extract smells like vanilla, but contains coumarin, 
a substance banned by the US Food and Drug Administration (FDA) as a food 
additive after studies showed a link between coumarin and liver and other 
organ damage.  

One Internet source 
(http://soar.berkeley.edu/recipes/hints/recipe73.rec link defunct as of 7/20/2006)

mentioned that the explorer Cortez of Spain discovered the vanilla bean in 
Mexico and brought it back to Spain. Its use spread throughout Europe from 
there. In 1873 the vanilla plant was introduced to Madagascar. Madagascar 
and Indonesia are now the world’s leading producers of vanilla beans.

Pure vanilla extract is produced when the vanilla bean pods and seeds are 
chopped and soaked in alcohol. Time enhances the flavor and aroma of pure 
vanilla extract. 

Artificial vanilla flavoring is made from eugenol (derived from clove stem 
oil) or acid hydrolysis of lignin (wood pulp). This compound is mixed with 
real vanilla to make vanillin.

Ninety percent of vanilla flavoring used in US food manufacturing is 
artificial vanillin. One ounce of artificially produced vanillin has 
roughly the same flavoring power as one gallon of natural vanilla extract. 
In the United States and Europe, vanilla is the only spice protected from 
substitutes because it has a Standard of Identity. Both natural vanilla 
extract and artificial vanillin are part of the FDA’s Generally Recognized 
As Safe (GRAS) list of ingredients that can be added to food.

Thank you for a great question.
Donna Hemingway, MS, RD, LD
General Clinical Research Center, University of Iowa, Iowa City, IA

The RAP Market Information Bulletin produced monthly by the USAID-funded 
Asia Regional Agribusiness Project (RAP), was a major source of 
information for this response and can be found at 

www.agroindia.org/world/rap/vanilla.htm

P.S  Here is a recipe for homemade vanilla extract from Dwight 
Moore of Emporia State University:

Homemade vanilla extract -
Vanilla flavoring comes from the pulp and seeds from within the bean-like 
fruit of the vanilla orchid. The fruits must be fermented and dried for 
the flavor to develop. Vanilla beans are sold whole in some stores. 

Take 1/2 pint of cheap vodka. 
Pour out 1 oz. and dispose. 
Add 2 chopped vanilla beans. 
Recap and store in a dark place for 2-3 months. 
Shake occasionally. 
Filter as desired. 
Use just like commercial brands. 
(NOTE: DO NOT UNDER ANY CIRCUMSTANCES USE LABORATORY GRADE ETHANOL FOR 
MAKING ANYTHING TO BE CONSUMED. IT HAS AVIATOR FUEL ADDED TO PREVENT ITS 
USE AS A BEVERAGE.)
Provide comments to Dwight Moore at mooredwi@emporia.edu