Use
Vanilla extract (vanilla oleoresin) is produced by extraction of the pods of
Vanilla planifolia Andrews or Vanilla tahitensis J. W. M. Moore (Orchidaceae)
with a polar solvent (e.g., methanol, ethanol, or acetone, which may also contain
water).Thecomposition of the extract depends on the type and amount of solvent
used. Generally, the percentage of vanillin in the extract (yield 25–30%) is three
to four times higher than that in the pods.
Vanillin and phenol derivatives are primarily responsible for its aroma. The main producers of Vanilla planifolia pods are Madagascar, the Comoro Islands, Uganda (Bourbon vanilla type), Indonesia, India, Mexico
(native V. planifolia), Papua New Guinea, and some Pacific Islands (V. tahitensis).
The main producers of vanilla pods are Madagascar, the Comoro Islands with a
quantity of >1500 t annually.
Vanilla extracts are used extensively in chocolate and baked products, but even
more so in ice-cream.