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CULTURAL AND WILD PLANTS
Vanilla fragrant (flat leaf vanilla). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Vanilla fragrant (flat-leaved vanilla), Vanilla planifolia. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Vanilla Family: Orchids (Orchidaceae) Origin: The plant comes from the tropical forests of Mexico, Central and South America. Area: Distributed in the tropical regions of Central and South America, as well as Madagascar and other parts of Africa, the islands of the Indian and Pacific Oceans, Australia and Tahiti. Chemical composition: Vanilla contains essential oil, vanillin, enzymes, tannins and other organic compounds. Economic value: Vanilla is used in the food industry as a flavoring agent, as well as in perfumery, medicine and cosmetics. Also, spices are obtained from vanilla, which are widely used for confectionery, drinks and desserts. Legends, myths, symbolism: For the Maya who lived in Mexico and Central America, vanilla was a sacred plant that was associated with the goddess of love and beauty. They used vanilla as a medicine to cure diseases and as a talisman to attract love and good luck. Vanilla has also been used to create sacred drinks that were used in religious ceremonies.
Vanilla fragrant (flat-leaved vanilla), Vanilla planifolia. Description, illustrations of the plant Vanilla, Vanilla planifolia Andr. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Perennial herbaceous vine up to 20 m long, attached to a support with aerial roots. The leaves are fleshy, oblong, green or dark green. The flowers are small, racemose, white or greenish-yellow. The fruit is a bean-like achene, 20-25 cm long. Vanilla is native to Central America. The Aztecs used vanilla as a spice long before the Spaniards conquered their territory. Vanilla they paid tribute to the Spaniards, who brought it to Europe at the beginning of the XNUMXth century. At first, vanilla was used for medicinal purposes, later - in the preparation of various sweets. The plant is cultivated in many tropical countries, but most of all in Madagascar. Vanilla is often bred along with the chocolate tree, on whose bark it parasitizes. It is a labor intensive culture. The fact is that her flowers are irregular in shape, and this makes it difficult to pollinate them. In the homeland of vanilla, pollination is carried out by special insects. When it is cultivated, artificial pollination is carried out using a brush or a pointed stick, as a result of which only 50% of the flowers produce pods. The fruits are harvested shortly before ripening, when the tips of the pods begin to turn slightly yellow. The collected "beans" are fermented: during the day they are left in the sun, and at night they are covered with a woolen cloth. After several days, the fruits are dried in the shade until a white coating appears on the pods. This operation takes from one to four months and also requires manual labor. This explains the fact that vanilla remains one of the most expensive spices on the world market to this day. That is why it became necessary to obtain a synthetic substitute for vanillin contained in the plant. However, natural vanilla has a more subtle aroma, which depends not only on vanillin. In addition to vanillin, vanilla fruits contain a large amount of vanilozide, piperonal and other aromatic substances, sugars, fats, nitrogenous and nitrogen-free substances, fiber. During fermentation, vanilloside is converted into vanillin, which improves the quality of raw materials. Vanilla beans serve as a source for essential oil, which is used in the same way as vanilla. In medicine, vanilla and vanilla essential oil are used to flavor medicines. The taste of vanilla is spicy, bitter, pleasant. Of all the known spices, vanilla is the most popular. It is used for the preparation of flour and dairy products, fruit dishes, creams, chocolate, cakes. Vanilla is used in the production of liqueurs. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Vanilla, Vanilla planifolia. Botanical description of the plant, areas of growth and ecology, economic importance, applications
The only spice originating from the orchid family. The plant has climbing stems with aerial roots, with which it clings to the trunks and branches of tall trees, rising to the top of their crown. The flowers are large, greenish-white. They open only for one day and are pollinated by small bees that live only in the homeland of vanilla - in Mexico. It was thanks to them that for 300 years, until the XNUMXth century, Mexico's monopoly on the export of this spice lasted. Long before the discovery of America, the Mexican Aztec Indians knew vanilla and used it to flavor cocoa. Currently, vanilla is grown mainly in Madagascar, and is also cultivated in all countries of the Caribbean, in South America, and in Sri Lanka. Vanilla is propagated by cuttings, which are planted on special plantations with artificial supports or specially planted small trees of various types. Pollination of plants is carried out artificially. Fruits vanilla in the third year. Fruits - boxes-pods 15-25 cm long and 4-8 cm wide are plucked while still unripe. So that they do not have time to open up, they are immersed for 20 minutes in hot (80-85 °) water, then fermented in woolen blankets at 60 ° for a week. As a result, the pods acquire flavor and brown color. Then they are dried for 1-5 months in the open air until a white coating appears. High quality vanilla beans should be soft, elastic, slightly twisted, oily to the touch, dark brown in color with small, barely visible white crystals on the surface. So that the aroma does not disappear, the spice is stored in a special package that does not allow air to pass through. There are cases when the aroma of vanilla persisted for 36 years. Vanilla is usually used in powder form. To do this, it is ground with sugar (1 stick per 0,5 kg of sugar). Vanilla is used in confectionery and cooking. If you put chopped vanilla in granulated sugar, you get vanilla sugar. Currently, natural vanilla is mainly replaced by its artificial substitute - vanillin. However, the aroma of real vanilla is much richer as a result of the natural balance between natural vanillin and small doses of other aromatic components contained in the fruits of this exotic plant. Vanilla powder or vanillin is used exclusively for the preparation of puddings, creams, pies, cookies. It goes especially well with cottage cheese and milk-curd dishes and fillings, milk and milk-chocolate drinks and cocktails. It is used in the preparation of various types of pastry, biscuit and various preparations for cakes, as well as for flavoring compotes, in which the fruits do not have their pronounced aroma. Vanillin is also used in the confectionery industry as an aromatic additive in the manufacture of chocolate and various types of sweets, in which cocoa powder is added or glazed with chocolate. Natural vanilla is found not only in the pods of the plant, it is also formed when cognac is aged in oak barrels as a result of the enzymatic oxidation of coniferyl alcohol contained in oak staves. That is why aged cognac contains 10-15 times more vanillin than young cognac. Authors: Yurchenko L.A., Vasilkevich S.I.
Fragrant vanilla (flat-leaved vanilla), Vanilla fragrans (Salisb.) Ames. Botanical description, distribution, chemical composition, features of use
Orchid family - Orchidaceae. Liana with a very long grassy stem climbing high on trees, developing numerous aerial roots. The leaves are green or yellow-green, juicy, oblong-elliptical and annular, arcuate; flowers in racemes, yellowish green, irregular, open only in the afternoon; the perianth of five oblong leaflets, the sixth, forming a lip, is folded into a tube containing the stamen and pistil, which makes it difficult to pollinate, carried out in the homeland by a local species of butterflies. The ovary is lower, forming an elongated narrow fruit - a cylindrical obtuse trihedral box 10-30 cm long. Homeland - tropical rainforests of Mexico. Cultivated in many tropical regions (Mascarene, Madagascar, Zanzibar, Java, Sri Lanka and other islands). Among the Aztecs, vanilla served as a valuable spice long before the conquest of their territory by the Spaniards. They paid tribute to the Spaniards with vanilla, who brought it to Europe. Fresh vanilla fruits are odorless. Subjected to fermentation for several weeks, the fruits acquire a dark brown color and aroma. The fruits contain glycoside glucovanillin, essential oil (0,5-0,8%), mucous and tannins. During fermentation, glucovanillin is broken down into vanillin and glucose. The main aromatic substance of vanilla is vanillin-4-hydroxy-3-methoxylbenzaldehyde. Its content ranges from 0,75-2,9% (up to 12,5%).
Vanilla is a spice of world importance. The taste of vanilla is pleasant, spicy, bitter aromatic, exceptionally aromatic, sweet and refreshing. This is practically the finest spice that is used to flavor sweets in the confectionery industry, in cooking, especially in the preparation of curd and fruit dishes, for the manufacture of drinks and liquors, as well as in perfumery. In folk medicine, vanilla has been used for fever, dyspepsia, chlorosis, nervous system disorders, mental illness, drowsiness and rheumatism. It is valued as a means of exciting and stimulating muscle activity. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Fragrant vanilla, Vanilla fragrans. Methods of application, origin of the plant, range, botanical description, cultivation
The commodity part of the crop is dried fruits (boxes) containing vanillin (1,5-3,0%), glucovanillin, essential oil (0,5-0,8%), which includes anise alcohol, anisic aldehyde and free anisic acid . In addition to them, natural vanilla contains tannins, cinnamon ester, nitrogen-free extractives (28-30%), some nitrogenous substances (3,5-4,0%). Vanilla is used in the confectionery industry to flavor chocolate, biscuits, creams, ice creams, cocoa-containing products, curd and fruit dishes, ice cream, biscuits, and various homemade products. It is used for the manufacture of liquors, as well as in medicine (flavoring medicines). Fragrant vanilla comes from Mexico, Panama and the Antilles. Cultivated in Mexico, Central and South America, India, Indonesia, Madagascar, Reunion, Seychelles, etc. The largest producer of vanilla in recent years is Madagascar. Vanilla exports from this country in 1987 amounted to 1220 tons, from Indonesia - 411 tons, from the Comoros - 63 tons. Fragrant vanilla (Vanilla fragrans Ames.), Orchid family (Orchidaceae) is a perennial climbing vine. The root is fibrous, located in the surface layer of the soil. The stem is cylindrical, very delicate, easily broken. Its length reaches 10-15 m. The stem consists of nodes and internodes up to 10-15 cm long. Thin (up to 2 mm) roots develop in the stem nodes, with which the plants are attached to the support. The leaves are dense, oblong-oval, shiny, 8-25 cm long and 2-8 cm wide. The leaf arrangement is alternate. Inflorescence - raceme with 20-30, more often with 6-15 flowers. The flowers are large, bisexual, zygomorphic, whitish-yellow in color. Perianth corolla-shaped, consists of 6 leaves arranged in 2 circles. Three outer leaflets are almost the same shape, three inner ones are different; 2 of them are similar to the outer ones, the third, lip-shaped, turned downwards. The flower has one fertile stamen, the rest form staminodes. Pollination is cross, entomophilous, and also with the help of hummingbirds. In culture, artificial pollination is often used. The fruit is a pod-like capsule, 20-30 cm long and 7 to 10 mm wide. Seeds are small, black-colored, about 0,4 mm in diameter. Vegetation features. The optimal conditions for the growth and fruiting of fragrant vanilla are in areas with a warm and humid climate. The average annual air temperature in the places of its growth is 27 °C, with fluctuations from 21 to 32 °C. The annual rainfall is 2000-2500 mm. For intensive flowering and normal fruiting, a dry period of up to 2 months is required. Abundant rainfall during fruit ripening has a negative impact on their quality. Fragrant vanilla is undemanding to soil conditions. Poor sandy soils are quite suitable for it in the presence of a mulching layer of organic residues. A certain amount of chlorine is also required. Vanilla is propagated vegetatively by cuttings. They are harvested on strong, perfectly healthy plants. The length of the cuttings is from 30 to 100 cm. In some areas, longer (2,5-3,0 m) cuttings are used. Flowering and fruiting of plants from such cuttings occurs in the 1st-2nd year of life, while from short cuttings this occurs in the 3rd-4th year. Cuttings with the lower part (2-3 internodes) are planted in the soil, and the rest is tied to supporting trees or an artificial support. From 3,5 to 5 thousand plants are placed on plantations. Rooting of cuttings occurs by the end of the 2nd week. The liana grows quickly and, under favorable conditions, lengthens up to 1 m per month. At the first flowering, no more than 10-20 inflorescences are retained on plants. In areas where the necessary insects are absent, vanilla is artificially pollinated. The vanilla ovary develops very slowly - 7-9 months after fertilization. The fruits are harvested by hand in the phase of incomplete maturity. At this time, they contain up to 80% water and begin to turn yellow. Freshly picked fruits are odorless. It appears only after a special treatment, in which glucovanillin is split into glucose and free aldehyde - vanillin. It is deposited on the surface of the capsules in the form of thin, needle-shaped crystals or powder. Post-harvest processing of fruits is carried out by dry method or using hot water. In the latter case, they are briefly placed 1-2 times in water (70-80 ° C), and then they are exposed to the sun to "sweat" in special woolen towels, after which they are dried. The yield of vanilla in the form of finished products is 150-200 kg/ha. The highest collection of fruits occurs in the 4-8th year. Fruiting continues up to 20, and in some cases - up to 50 years. Authors: Baranov V.D., Ustimenko G.V.
Vanilla is fragrant. reference Information
Perennial herbaceous vine of the orchid family. Cultivated forms require a hot and humid climate. Vanilla is an epiphyte, so it is often grown along with cocoa trees, on whose bark it settles. It is a spice of worldwide importance. Dried and fermented fruits are exceptionally fragrant, they are used in cooking, confectionery and perfumery. Vanilla is used in the preparation of curd and fruit dishes, for flavoring confectionery. The main aromatic substance of vanilla is vanillin-4-hydroxy-methylbenzaldehyde. Its content ranges from 0,75 to 3% (sometimes up to 12%). In addition to vanillin, natural vanilla contains glucovanillin, essential oil (0,5-0,8%), mucous and tannins. In folk medicine, vanilla has been used for fever, dyspepsia, chlorosis, nervous system disorders, mental illness, drowsiness and rheumatism. It is valued as an aphrodisiac and muscle stimulant. Authors: Dudnichenko L.G., Krivenko V.V.
Vanilla. The history of growing a plant, economic importance, cultivation, use in cooking
What is a vanilla plant? Homeland fragrant vanilla (Vanilla fragrans), it is flat-leaved vanilla (V. planifolia) - Central and South America. This is a perennial liana of the orchid family with a long, up to 35 m, herbaceous stem. Large whitish-yellow or yellow-green vanilla flowers are collected in clusters of 20-30 pieces, the fruits are long pods 15-30 cm long and only 0,7-1,0 mm in diameter. When they ripen and dry out, they turn brown-black. Perhaps that is why the Aztecs called vanilla tlilhochitl - "black flowers". Dried and ground into powder, they used the fruits as a spice, which was added to cocoa. In addition to fragrant vanilla, people cultivate another American species, pompom vanilla (V. pompona). It has shorter pods, reminiscent of the shape of bananas, and the spice from them is worse. Even lower is the product from Tahitian vanilla (V. tahitiensis), which is a hybrid of a local species of odorous vanilla (V. odorata) and V. planifolia brought by the French to Polynesia. The remaining types of vanilla, and there are about 110 of them, are purely decorative. Why is vanilla so expensive? When Europeans discovered overseas spices, they cost fabulous money. But over time, outlandish plants migrated to plantations and ceased to be a rarity, and spices became much cheaper. However, natural vanilla is still very expensive. Its flowers are pollinated by the stingless melipon bees (Meliponula ferruginea), which live only in Central America. Attempts to relocate them to other regions were unsuccessful, so vanilla was grown outside of Mexico exclusively as an ornamental plant. It wasn't until 1841 that Edmond Albius, a 12-year-old black boy from a plantation on Réunion Island, came up with a simple method of artificial pollination. This is an extremely laborious task, since each flower must be processed by hand, and it opens for only a day. Fruits are tied only in half of the pollinated flowers and develop 7-9 months. Not surprisingly, vanilla prices in other years can reach up to $500 per kg. What does vanilla smell like? The vanilla pod is odorless. To get the fragrant spice, you need to collect unripe fruits, immerse them in hot water for 20 seconds, and then soar in woolen blankets at a temperature of 60 ° C for a week. At this time, enzymatic processes occur in the pods, as a result of which the glycoside glucovanillin is split into glucose and free odorous aldehyde - vanillin. Then the pods are dried for a long time and difficult in the shade in the open air, while they lose two-thirds of their mass, darken and become covered on the outside with white vanillin crystals. But vanilla is not fragrant with vanillin alone: cinnamon esters, anise alcohol and aldehyde also participate in the creation of its unique aroma. Therefore, fruits with relatively little vanillin often smell nicer and stronger than fruits with a high vanillin content. How to choose vanilla? Quality vanilla should have a pleasant, strong and persistent smell. Partly these qualities depend on the harvesting process, partly on the plant itself. The best varieties retain their aroma for up to 36 years. Low-grade pods crack quickly and the smell disappears. The most low-quality varieties contain mainly not vanillin, but heliotropin (piperonal) and smell of heliotrope, and this is not the same, you yourself understand. A high-quality vanilla pod (stick) is long, soft and elastic, slightly twisted and oily to the touch, dark brown in color with a touch of vanillin crystals. Light, cracked or open pods are not suitable. According to the combination of properties, manufacturers distinguish from three to eight varieties of vanilla sticks. In the simplest division, the first grade (category A) includes pods longer than 15 cm with a moisture content of 30-35%. They are also called "gourmet" or "prima". In category B pods 10-15 cm long, 15-25% moisture. Everything else, shorter than 10 cm, belongs to class C. The best spice, as we remember, is obtained from flat-leaved vanilla. Mexican is considered the highest quality, followed by bourbon - V. planifolia varieties, which are cultivated in Madagascar and Reunion. (Bourbon is an old name for Réunion.) And if you see West Indian vanilla, it's already V. pompona. What can be prepared from natural vanilla? First of all, having a pod, you can provide yourself with vanilla sugar. One or two sticks are filled with 500 g of sugar and stored for a week in a tightly closed jar in a cool place. During this time, it is saturated with the aroma of vanilla. As you consume it, you can add new sugar to the jar, the pod will last for six months. A very handy thing is vanilla extract. You need to take four pods (usually category B is used), split in half and pour 100 g of vodka so that it completely covers the pods. Be sure to seal the bottle tightly. After two to three weeks in a cool place, the extract is ready. And if you take two pods, and a whole bottle of vodka, you get vanilla vodka. They only insist it for a few hours, so you won’t have to languish in anticipation for a long time. Ready-made vanilla sugar and extract are commercially available. They also produce an essence - a variety of extract richer in vanilla, and vanilla powder (ground pods). What foods are vanilla used with? Having become acquainted with vanilla, Europeans at first used it in the same way as the Aztecs - they added it to cocoa. Then they began to flavor smoking and chewing tobacco with it, and even later they began to use it in cooking. Queen Elizabeth I of England was very fond of vanilla cakes. Vanilla is added to all kinds of sweet dishes, coffee, cocoa and liquors are flavored with it. It should be borne in mind that vanilla is bitter, therefore, before use, it is thoroughly ground into powder along with powdered sugar. A quarter of a stick is taken per kilogram of products. If you take more, the food will be bitter, and no sugar will save it. Heat-resistant vanilla powder is added to baked goods and other dishes that are to be cooked. The extract and essence lose their aroma at high temperatures and are suitable only for cold products. Sometimes they are impregnated with ready-made biscuits and cakes. And you can also flavor the dish with milk in which the pods were boiled. Fragrant vanilla sugar is sprinkled on pastries, fruits and desserts. Cinnamon and saffron are sometimes added to dishes with vanilla; it does not combine well with other spices. What is synthetic vanillin? Vanilla is so beautiful and so expensive at the same time that it was the first spice that people found an artificial substitute for. The attempts made in the second half of the XNUMXth century by English, German and French scientists were not very successful: artificial vanillin was more expensive than natural. However, by the beginning of the XNUMXth century, it was possible to establish the production of a cheap product, first from clove oil, and then from safflower, a component of camphor laurel essential oil, from young pine wood. So the white powder in sachets that most of us replace the black-brown oily sticks coated with vanillin hoarfrost is a by-product in the production of pine resin rosin. It does not withstand comparison with a natural product, because the smell is sharp, unstable and devoid of shades. But worth every penny. How to handle synthetic vanillin? Synthetic vanillin is sold either pure or mixed with powdered sugar; in this case, the sachet says "vanilla sugar". There is little vanillin in this mixture, and it quickly fizzles out. Therefore, it is better to buy pure powder and grind it with sugar just before use. Vanillin must be diluted before use. But in cold water, it is very poorly soluble and precipitates. Hot water is also not good: in it, vanillin quickly exhales and gives bitterness. There is alcohol left. Experienced chefs recommend diluting one sachet of vanillin in 50 ml of vodka, and then pour the solution into the cooled sugar syrup (400 g of sugar per glass of water) and use as needed. What is the benefit of vanilla? Oil is obtained from vanilla pods. In addition to vanillin, it contains various resins, fats, tannins, and enzymes. Its aroma is healing, it relieves irritation and helps with insomnia, stimulates digestion and neutralizes alcohol, acts as a mild pain reliever and generally improves well-being. The smell of vanilla increases the level of adrenaline, so it serves as a mild stimulant. You can not only smell the oil, but also add it to baths, rub it, make compresses (it has a beneficial effect on the skin). And experts say that vanilla oil reduces cravings for sweets: they put a drop on a piece of cake, and you don’t feel like it anymore. Author: Ruchkina N.
Vanilla. Interesting plant facts
True vanilla is the thin, long fruit of a rainforest creeper. Vanilla wraps around tall trees with a thin trunk with sucker roots. Vanilla is an orchid with clusters of beautiful flowers in the form of butterflies, with petals greenish-yellow on the outside and soft white on the inside, with yellow and red stripes. Vanilla-related orchids are common not only in tropical forests, but also in our northern ones. These are cuckoo's tears, night violet, lady's slipper. In vanilla, after pollination of the flower, a long green pod with several thousand small seeds is formed. When dried in the sun, the pods turn black. In Brazil, the great hunters of vanilla fruits are monkeys, who often harvest before humans. Vanilla is well propagated by pieces of branches - cuttings. When the Dutch started growing vanilla in Java in 1816, they failed: the vanilla blossomed but did not produce fruit. This went on for 18 years. After long observations, they found an explanation for this mysterious phenomenon. It turned out that in Java there are no such flies that pollinate vanilla flowers in South America. I had to transfer pollen on vanilla plantations with a brush from flower to flower. After that, the vanilla began to bear fruit. Real vanilla is replaced by vanillin, now obtained from the tender growing layer (cambia) of pine trunks, as well as chemically. Author: Verzilin N.
Vanilla fragrant (flat-leaved vanilla), Vanilla planifolia. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Vanilla fragrant (flat-leaved vanilla), Vanilla planifolia. Tips for growing, harvesting and storing
Sweet vanilla or flat-leaved vanilla (Vanilla planifolia) is a species of evergreen vines that grows in the tropical regions of Central and South America. Tips for growing, harvesting and storing vanilla: Cultivation:
Workpiece:
Storage:
Growing vanilla bean can be a difficult process, but you will get a valuable and fragrant product for your efforts. However, due to the difficulty in growing and the availability of raw materials, sweet vanilla is commonly grown in commercial orchards and laboratories.
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