Real Vanilla Becomes Rare, Food Industry Relies on Chemicals

YOGYAKARTA - We often enjoy ice cream, cakes, or drinks with a touch of vanilla flavor. But have we ever wondered where that vanilla flavor comes from? Behind its deliciousness, vanilla has a long history.

From a rare tropical orchid to a staple kitchen spice, here's a look at the journey behind it, full of unique processes.

Where Does Vanilla Flavor Come From?

Many people may think of vanilla as a bean, but according to Bon Appetit, vanilla is the fruit of an orchid plant in the Vanilla genus. However, the vanilla orchid (Vanilla planifolia) only grows in certain regions of the world. Interestingly, about half of the world's vanilla production comes from Madagascar.

Madagascar is the world's largest vanilla producer, accounting for about half of total production. However, vanilla is also harvested in various other countries, such as Mexico, French Polynesia, Uganda, and Indonesia.

However, each region produces a distinct flavor profile, as explained below:

• Madagascar vanilla is known for its sweet, soft, and creamy taste.
• Mexican vanilla has a sweet and spicy flavor that pairs well with cinnamon, cloves, or ginger.
• Tahitian vanilla is rich in floral and fruity aromas, perfect for cakes or ice cream with fruit fillings.

The first recorded use of vanilla was in Mesoamerica by the pre-Columbian Mayan civilization. They used vanilla in a drink made from cocoa and other spices, which was later adopted by the Aztecs and known as chocolatl.

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Vanilla was then brought to Europe after the Spanish conquest. However, its cultivation still relied on natural pollination by bees.

However, a turning point came in 1841, when a 12-year-old boy named Edmond Albius on Réunion Island discovered a way to manually pollinate vanilla flowers. This method led to the mass production of vanilla, which continues to this day.

Why is Natural Vanilla So Valuable?

Natural vanilla has a rich flavor profile, ranging from savory, musky, and floral to slightly smoky or earthy. This uniqueness makes it capable of enhancing the culinary flavor of almost any dessert.

Furthermore, vanilla can enrich warm flavors like coffee, chocolate, or cinnamon, while brightening bright flavors like citrus, hibiscus, or berries.

While artificial vanilla can be an alternative, real vanilla is better in dishes that don't require much cooking or heating (like ice cream and pastry cream), or dishes with few ingredients (like crème brûlée or shortbread cookies).

Where Does Vanilla Extract Come From?

Pure vanilla extract is made by soaking fermented and dried vanilla beans in an alcohol solution. This process aims to extract all of the flavor compounds.

According to the United States Food and Drug Administration (FDA), vanilla extract must contain at least 35% alcohol and 100 grams of vanilla per liter. When shopping, look for products that list only vanilla, alcohol, and water with no other added ingredients.

Most of the World's Vanilla Products are Counterfeits

Artificial vanilla is primarily made from synthetic vanillin, a laboratory-made version of the chemical compound naturally found in vanilla. This vanillin can be obtained from cheaper sources like eugenol and lignin, but the majority is derived from petrochemicals. These products are often referred to as "vanilla essence" or "artificial vanilla."

While artificial vanilla can mimic the aroma, many experts argue that it cannot match the complexity of the floral and woody flavors of real vanilla.

However, this doesn't mean that artificial vanilla is useless. It's a much more economical option.

That said, you may not be able to distinguish between artificial and real vanilla in dishes that use a lot of other ingredients (like chocolate and spices) or dishes that are baked at high temperatures.

The good news is that many classic desserts like confetti cake or Dunkaroos intentionally use artificial vanilla to achieve their distinctive and strong vanilla flavor.

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