By Rachel Webster and Sophie Mogg

I’m not one for cream on my Christmas pudding, it just has to be custard or ice cream and so what I’m really admitting to is a love for vanilla. Vanilla is the quietest spice at Christmas but there is so much more to vanilla than merely two scoops of ice cream.

Natural vanilla is the fruit and seeds from a tropical, climbing orchid. There are other edible orchids (e.g. Dendrobium flowers and salep tubers), but it is certainly the most commonly used in food preparation.  Some orchids are harvested from the wild to eat (such as Orchis mascula and O. militaris for salep), but given the demand, luckily this isn’t true for vanilla. There are over 100 orchid species in the Vanilla genus, but the most commonly cultivated species is Vanilla planifolia (more commonly known as Madagascan or Bourbon vanilla).

V. planifolia is native to Central and South America, and was first domesticated by the Totonac people of east Mexico, who used it exclusively until Aztec conquerors demanded vanilla as a tribute.

Read the full blog at Herbology Manchester.