|Note type: ||MILD, VANILLA, TYPICAL|
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Originally found on the east coast of Mexico, Vanilla is an orchid that grows to a height of twenty-five metres. It is a perennial climbing plant whose natural habitat is the undergrowth of rainforests. It has green stems and large white, greenish or pale yellow flowers. The fruit is a pod which is removed from the tree after ripening for around nine months. It is then processed, mainly in factories in Europe and North America.
Vanilla is mainly cultivated in central America, Madagascar, Tahiti, east Africa and Indonesia.
Various species of the vanilla plant exist.
The pods are fermented and dried in a process which lasts over six months; solvent extraction of the processed pods yields a gum which is distilled to produce vanilla absolute. It is a viscous liquid with a slightly balmy aroma that's simultaneously very rich and smooth. It combines well with all spicy oils (especially Cinnamon and Ginger) and blends excellently with the essential oils of sandalwood, vetiver and benzoin absolute.
Vanilla oil is totally non-toxic. It has no specific aromatherapeutic properties but is well known for its aromatic properties, and is the base ingredient of our reconstituted vanilla oil.
Vanilla oil was widely used in the past as a flavouring agent for tobacco, ice cream, yoghurt and chocolate.
It was also used in the composition of fragrances used in perfumery (as a binder for Oriental notes) and as an aromatic agent in medicines. Nowadays, because of high costs and the scarcity of the raw material, natural Vanilla oil has been widely supplanted by vanillin, a synthetic compound whose properties are identical to those of the natural substance.