![]() | This page is an archive of past discussions. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page. |
(undated)
Bourbon
The term " Bourbon " originally referred to vanilla beans grown on Madagascar, Reunion and the Comoros Islands. Today, the term is used to describe Vanilla planifolia beans cultivated in other parts of the world including Uganda and India. When grown in other parts of the world, the beans are most accurately described as " Bourbon Type ".
The extract made from Bourbon vanilla beans has a fruity, sweet creamy, hay-like aroma with vanillin and phenolic undertones. It is generally stronger in flavor than the extract produced from other origins.
Mexican
Mexican vanilla is also Vanilla planifolia . The extract produced from Mexican beans has a unique flavor and aroma. It is slightly more spicy and woody in flavor and has less of the vanillin undertones found in "bourbon" vanilla.
Unfortunately, much of the vanilla extract produced in Mexico is adulterated with artificial vanillin, ethyl vanillin and other artificial flavor ingredients. Visitors to Mexico often believe they are buying Pure Vanilla Extract at great prices when all they are getting is a cheap imitation product colored with caramel color.
Tahitian
The beans of Vanilla tahitensis , have a unique flavor and aroma, which is floral and fruity. The extract made from these beans is sweet and creamy with notes of cherries and prunes. Tahitian Vanilla Extract typically has a more delicate flavor than Bourbon Vanilla Extract.
Indonesian
The beans grown in Papua New Guinea and other parts of Indonesia are Vanilla planifolia . Indonesian beans, however, due to the climate, soil conditions and how they are cured, often have a unique flavor and aroma, which is best described as slightly smoky. Most of the beans produced in Indonesia are purchased by large industrial users of vanilla and blended with vanilla from other origins.
So does anyone know which mycorrhizal fungi species are symbiotic with vanilla? 24.83.178.11 11:50, 17 April 2007 (UTC)BeeCier
I corrected the table of producer (Belgium was among the top producer of vanilla !?). However, I don't know how to fix the related map. If someone can do it.
http://www.food-info.net/uk/qa/qa-fi57.htm contains text from the Vanilla article without credit and on my browser put up an annoying popup that could not be dismissed without agreeing to a "scan" of my computer. I looked at one other page and it also appeared to be stolen material. 68.249.108.238 05:10, 19 October 2005 (UTC)
The article isn't clear in it's definition of "French Vanilla". Currently it implies that "French vanilla" means vanilla and egg custard. This is consistant with the ingredient lists of Bryers Vanilla and French Vanilla ice cream. However, I read somewhere that "French vanilla" means "vanilla and brandy". I don't recall where I read this. Does anyone have more information? — BenFrantzDale 03:18, 28 November 2005 (UTC)
For me, the "Longitudinal section of a vanilla flower" is partially obscuring the line of text above it. Could someone who knows how fix this? The Jade Knight 21:53, 27 January 2006 (UTC)
Is it just me, or do the pictures towards the bottom of the page, really belong in the medicinal portion of the page?? -- CitaBean
Does anyone know why vanilla beans are so expensive? $15 for 2 of them! 72.90.244.182 00:30, 24 December 2006 (UTC)
Ouch! What kind? Vanilla beans are very hard to grow and harvest- but that's just ridiculous. Tahitian beans are considered the creme of the crop, but even then should only cost $6 each. Madagascar beans are easy enough to get at $1.50 each. -- 24.37.235.244 01:44, 22 February 2007 (UTC)
Well depending on your taste Tahitian may or may not be the 'creme of the crop.' The planifolia variation grown in the islands of Madagascar, the Comoros and Reunion, more commonly known as 'bourbon,' has been around for longer and traditionally has been more expensive. Mangiraikos 07:00, 10 April 2007 (UTC)
I have always known xóchitl as 'pod' not 'flower.' As I am not an expert of the language the Aztecs used, I'm putting it up here first. I've know tlilxochitl as 'black pod,' not 'black flower.' It does make sense as the pods are black but the flowers are white. Mangiraikos 07:12, 10 April 2007 (UTC)
I have to take exception to the statement that "An estimated 95% of “vanilla” products actually contain artificial vanillin, produced from lignin and cow manure.", when the citation attached to it makes no such claim. While I hve no problem with the first part ("An estimated 95% of “vanilla” products actually contain artificial vanillin"), the rest makes it sound like some sizable amount in vanilla products comes from cow manure. This appears to be incorrect -- indeed, the cited reference only notes that in 2006 a scientist was able to synthesize vanillin from manure. There is no reference in the citation to any results of that research actually making it into any food products for human consumption. As such, I'm removing the reference. -- Yaztromo 07:41, 27 September 2007 (UTC)
These percentages don't appear to be correct. No way can French Polynesia have the same percentage as Mexico when their outputs are nearly an order of magnitude apart. — Preceding unsigned comment added by 92.234.214.143 ( talk) 23:10, 30 September 2012 (UTC)
"Originally cultivated by Pre-Columbian Mesoamerican peoples, Spanish conquistador Hernán Cortés is credited with introducing both the spice and chocolate to Europe in the 1520s" -- are we sure? Neither the vanilla nor chocolate page lists Hernan, and indeed, the history of chocolate page lists columbus as the introducer. Can someone verify this or remove it pls? —Preceding unsigned comment added by 130.102.79.49 ( talk) 02:34, 29 October 2009 (UTC)
The article implies that the Aztecs were first MesoAmericans to cultivate vanilla. This is WRONG. The earlier Totonac people were first and they later sold it to the Mayas and later to their successors, the Aztecs learned to cultivate it, ended up annexing the Totonac lands and joining the violent Spanish invaders led by Herman Cortes to fight for the Aztec Empire of Moctezuma II. -- 208.54.70.153 ( talk) 19:36, 4 March 2016 (UTC)
The assertion that Tahitian vanilla is a separate species is dubious. The citation given is not scientific, the Encyclopedia of Life does not list "Vanilla tahitensis" as a species, and even the Wikipedia article Vanilla (orchid) does not list it as a species. I suspect that there is cultural or commercial interest in distinguishing Tahitian vanilla as a species, but there must be scientific evidence to support it. ENeville ( talk) 17:46, 24 March 2008 (UTC)
Is vanilla or vanillin good for you or not? Any known health risks? 80.0.97.97 ( talk) 01:07, 27 June 2008 (UTC)
This review is transcluded from Talk:Vanilla/GA1. The edit link for this section can be used to add comments to the review.
This article does not meet the Good article criteria and has therefore failed. Issues include:
Once these issues have been resolved, please ensure that the article meets the Good article criteria laid out at WP:GA? and then renominate it. Gary King ( talk) 21:44, 21 July 2008 (UTC)
If an article has evolved using predominantly one variety, the whole article should conform to that variety, unless there are reasons for changing it on the basis of strong national ties to the topic. In the early stages of writing an article, the variety chosen by the first major contributor to the article should be used, unless there is reason to change it on the basis of strong national ties to the topic. Where an article that is not a stub shows no signs of which variety it is written in, the first person to make an edit that disambiguates the variety is equivalent to the first major contributor.
I am not an English native speaker. I have seen the expression Plain Vanilla meaning something like the basic version to which other flavours will be added. This expression is used in many computer science books in phrases like: the plain vanilla compiler, plain vanilla language. I think it is important to include a section linking idiomatic expressions with vanilla to their appropriate entries containing the complete etymological origin.
I liked this article why not? Vanilla among chocolate is a favourite flavour in the world. :)
I should say that it is an extended practice of unhonest merchants in Mexico to put vanilla pods in alcohol to extract the essence they sell the pod and keep the alcohol with the extract to sell apart. In that case vanilla has a very weak taste. I think it is important to include an adulteration of vanilla section in this article an other about other spices. I maybe take a picture of this practice the next time that I see it and upload it here. —Preceding unsigned comment added by Elias ( talk • contribs) 10:09, 10 September 2008 (UTC)
1) In the History section, last para: "Mexico, once the leading producer of natural vanilla with an annual 500 tons, produced only 10 tons of vanilla in 2006". In the Culinary Uses section, the table "2006 Top Vanilla Producers" gives the Mexican Production as 350 tonnes. A casual survey of other web pages gave varying production quantities for Mexican vanilla but are generally closer to the figure given in the History section.
2) In the Culinary Uses section, the table "2006 Top Vanilla Producers" gives the Mexican Production as 350 tonnes. The external FAO link (below graph) gives Mexican 2006 vanilla Production Quantity as 291 tonnes.
3) Similar disparities to 2) also arise between the Wikipedia table and the FAO stats for other countries (eg Madagascar - 6200 and 2534 respctively).
Either a correction or a clarification is needed (but perhaps not by me - approx 99% of what I know about vanilla has been learned in the last 10 minutes).
Oniscoid ( talk) 12:13, 25 September 2008 (UTC)
Adding to Oniscoid's note: I observe that History pp. 3 begins with the claim "Madagascar is now responsible for 97% of the world's vanilla bean production," and History pp. 5 with the contradictory claim "Madagascar (mostly the fertile region of Sava) accounts for half of the global production of vanilla." The first claim is sourced to what looks like a 12-year-old article on HerbalGram, a website that appears to advocate for herbal medicinals, so I'd question its validity as an RS. The second is sourced to a completely nonexistent website. (It may have existed at one time; the domain name is no longer registered, however.)
I would suggest removing both claims of production percentages, as neither source appears to be both reliable and verifiable. The corresponding claims in the Madagascar article merely state that Madagascar is the world's leading producer, responsible for "about half the world's export market." I suggest that this article be reworded to match that statement, unless somebody can find a real RS, in which case the production numbers from that RS could be used instead.
If nobody speaks out against this edit, I'll make it in a week or so.
- still-anon copyeditor 216.254.21.202 ( talk) 19:14, 10 May 2010 (UTC)
Hi folks. I suspect current data on production is quite a bit off from the listed numbers due to the price spike in the mid-2000s. Moreover, India's EXIM Bank reported over 100 metric tons of production in country in 2005, and that number was rapidly rising (for the same reason). Can someone dig up more recent numbers? Thx. Shayanakadidal ( talk) 04:18, 30 December 2010 (UTC)
Which mycorrhizal fungi is required for vanilla to germinate? 24.83.148.131 ( talk) 00:52, 19 January 2009 (UTC)BeeCier
There is No mention of Vanilla planifoliabeing grown extensively in South India. The vanilla grown in India is of Bourbon type . Over 200 MT/ year of Cured Vanilla Beans are being exported from India, over the past eight years. (USDA Statistics) —Preceding unsigned comment added by Jyothiramamohan ( talk • contribs) 04:26, 24 May 2011 (UTC)
Hello everyone, I am working for the International Trade Centre (ITC). In the absence of any link towards the trade figures for this product category, I would like to propose the addition of an external link that could lead directly to the specific product trade data held by ITC. I would like you to consider this link under the WP:ELYES #3 prescriptions. Moreover, the reliability and the pertinence of this link can be supported by the following facts 1) ITC is part of the United Nations 2) No registration is required 3) Trade data (imports/exports) are regularly updated 4) The link gives direct access to the trade database referring to the specific product 5) The addition of a link to reliable trade data could provide an appropriate contribution to the article Thank you in advance for your attention. Divoc ( talk) 18:48, 27 February 2012 (UTC)
What is it that makes vanilla a spice? You wouldn't put vanilla extract on a spice rack! — Preceding unsigned comment added by 86.26.13.2 ( talk) 22:52, 13 October 2012 (UTC)
E.g. this article says that the spice comes from fermented beans. In the article there is no mention of such process… How is it then? -- Nefronus ( talk) 19:32, 31 March 2015 (UTC)
In my language "fermentation" means curing by yeast. Maybe the fermentation mentioned in English articles about vanilla is meant to describe the enzymatic processes within "killing, sweating, drying, conditioning" without any yeast or bacteria used whatsoever? -- Nefronus ( talk) 19:58, 31 March 2015 (UTC)
Hi all,
It seems this article contradicts itself on whether or not the Melipona bee is a pollinator of vanilla. From the pollination subsection: "The previously suggested pollination by stingless bees of the genus Melipona is improbable as they are too small to be effective and have never been observed carrying Vanilla pollen or pollinating other orchids though they do visit the flowers."
But in the introduction: "Initial attempts to cultivate vanilla outside Mexico and Central America proved futile because of the symbiotic relationship between the vanilla orchid and its natural pollinator, the local species of Melipona bee."
I looked into the sources but I'm really not qualified to make a call on who is right. Just thought I'd point it out.
CoupleK ( talk) 23:35, 2 October 2017 (UTC)
Please refer to this article from the Smithsonian: https://www.smithsonianmag.com/smart-news/vanilla-was-first-used-2500-years-earlier-and-half-world-where-we-thought-180970862/?utm_source=smithsoniandaily&utm_medium=email&utm_campaign=20181121-daily-responsive&spMailingID=37474810&spUserID=MjQwNzM1NDQ4NjU3S0&spJobID=1402296043&spReportId=MTQwMjI5NjA0MwS2
The article is dated November 21, 2018 ie yesterday, so this is a new finding:
Excerpt (edited): "four small ceramic jugs at Megiddo, an archaeological site in Israel,… were found in an untouched Bronze Age tomb called “Tomb 50,” which dates back 3,600 years. As Bruce Bower at ScienceNews reports, the residue in the jugs contained vanillin and 4-hydroxybenzaldehyde, the major flavor components in vanilla, along with residue of olive oil. The research was presented by archaeologist Vanessa Linares of Tel Aviv University at the annual meeting of the American Schools of Oriental Research last week." (The date of the meeting was November 16.
The Science News article was published three days ago: https://www.sciencenews.org/article/bronze-age-tomb-israel-reveals-earliest-known-use-vanilla
"Until now, vanilla was thought to have originated in Mexico, perhaps 1,000 years ago or more. But jugs from the Bronze Age site of Megiddo contain remnants of two major chemical compounds in natural vanilla extract, vanillin and 4-hydroxybenzaldehyde, said archaeologist Vanessa Linares of Tel Aviv University in Israel. Chemical analyses also uncovered residues of plant oils, including a component of olive oil, in the three jugs.
“Bronze Age people at Megiddo may have used vanillin-infused oils as additives for foods and medicines, for ritual purposes or possibly even in the embalming of the dead,” Linares said. She described these findings at the annual meeting of American Schools of Oriental Research on November 16.
"Vanillin comes from beans in vanilla orchids. About 110 species of these flowers are found in tropical areas around the world. The chemical profile of the vanillin in the Megiddo jugs best matches present-day orchid species in East Africa, India and Indonesia, Linares said.
"…discoveries at Megiddo challenge the idea that vanilla use originated only in Mexico and then spread elsewhere, Cline says"
I request that this new information be added to the article.
Rivergod ( talk) 13:09, 22 November 2018 (UTC)
I think this should be removed; the article states that it is likely that Vanilla was "likely obtained by sea trade from India or Africa some 3,600 years ago in what is now the Middle East, and was used to flavor olive oil." Both of the experts interviewed in the story express serious doubt that this occurred, so it is far from "likely". Brandoncorder ( talk) 16:02, 5 April 2019 (UTC)
Why is this american english? Redostone35 ( talk) 13:20, 20 January 2019 (UTC)
![]() | This page is an archive of past discussions. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page. |
(undated)
Bourbon
The term " Bourbon " originally referred to vanilla beans grown on Madagascar, Reunion and the Comoros Islands. Today, the term is used to describe Vanilla planifolia beans cultivated in other parts of the world including Uganda and India. When grown in other parts of the world, the beans are most accurately described as " Bourbon Type ".
The extract made from Bourbon vanilla beans has a fruity, sweet creamy, hay-like aroma with vanillin and phenolic undertones. It is generally stronger in flavor than the extract produced from other origins.
Mexican
Mexican vanilla is also Vanilla planifolia . The extract produced from Mexican beans has a unique flavor and aroma. It is slightly more spicy and woody in flavor and has less of the vanillin undertones found in "bourbon" vanilla.
Unfortunately, much of the vanilla extract produced in Mexico is adulterated with artificial vanillin, ethyl vanillin and other artificial flavor ingredients. Visitors to Mexico often believe they are buying Pure Vanilla Extract at great prices when all they are getting is a cheap imitation product colored with caramel color.
Tahitian
The beans of Vanilla tahitensis , have a unique flavor and aroma, which is floral and fruity. The extract made from these beans is sweet and creamy with notes of cherries and prunes. Tahitian Vanilla Extract typically has a more delicate flavor than Bourbon Vanilla Extract.
Indonesian
The beans grown in Papua New Guinea and other parts of Indonesia are Vanilla planifolia . Indonesian beans, however, due to the climate, soil conditions and how they are cured, often have a unique flavor and aroma, which is best described as slightly smoky. Most of the beans produced in Indonesia are purchased by large industrial users of vanilla and blended with vanilla from other origins.
So does anyone know which mycorrhizal fungi species are symbiotic with vanilla? 24.83.178.11 11:50, 17 April 2007 (UTC)BeeCier
I corrected the table of producer (Belgium was among the top producer of vanilla !?). However, I don't know how to fix the related map. If someone can do it.
http://www.food-info.net/uk/qa/qa-fi57.htm contains text from the Vanilla article without credit and on my browser put up an annoying popup that could not be dismissed without agreeing to a "scan" of my computer. I looked at one other page and it also appeared to be stolen material. 68.249.108.238 05:10, 19 October 2005 (UTC)
The article isn't clear in it's definition of "French Vanilla". Currently it implies that "French vanilla" means vanilla and egg custard. This is consistant with the ingredient lists of Bryers Vanilla and French Vanilla ice cream. However, I read somewhere that "French vanilla" means "vanilla and brandy". I don't recall where I read this. Does anyone have more information? — BenFrantzDale 03:18, 28 November 2005 (UTC)
For me, the "Longitudinal section of a vanilla flower" is partially obscuring the line of text above it. Could someone who knows how fix this? The Jade Knight 21:53, 27 January 2006 (UTC)
Is it just me, or do the pictures towards the bottom of the page, really belong in the medicinal portion of the page?? -- CitaBean
Does anyone know why vanilla beans are so expensive? $15 for 2 of them! 72.90.244.182 00:30, 24 December 2006 (UTC)
Ouch! What kind? Vanilla beans are very hard to grow and harvest- but that's just ridiculous. Tahitian beans are considered the creme of the crop, but even then should only cost $6 each. Madagascar beans are easy enough to get at $1.50 each. -- 24.37.235.244 01:44, 22 February 2007 (UTC)
Well depending on your taste Tahitian may or may not be the 'creme of the crop.' The planifolia variation grown in the islands of Madagascar, the Comoros and Reunion, more commonly known as 'bourbon,' has been around for longer and traditionally has been more expensive. Mangiraikos 07:00, 10 April 2007 (UTC)
I have always known xóchitl as 'pod' not 'flower.' As I am not an expert of the language the Aztecs used, I'm putting it up here first. I've know tlilxochitl as 'black pod,' not 'black flower.' It does make sense as the pods are black but the flowers are white. Mangiraikos 07:12, 10 April 2007 (UTC)
I have to take exception to the statement that "An estimated 95% of “vanilla” products actually contain artificial vanillin, produced from lignin and cow manure.", when the citation attached to it makes no such claim. While I hve no problem with the first part ("An estimated 95% of “vanilla” products actually contain artificial vanillin"), the rest makes it sound like some sizable amount in vanilla products comes from cow manure. This appears to be incorrect -- indeed, the cited reference only notes that in 2006 a scientist was able to synthesize vanillin from manure. There is no reference in the citation to any results of that research actually making it into any food products for human consumption. As such, I'm removing the reference. -- Yaztromo 07:41, 27 September 2007 (UTC)
These percentages don't appear to be correct. No way can French Polynesia have the same percentage as Mexico when their outputs are nearly an order of magnitude apart. — Preceding unsigned comment added by 92.234.214.143 ( talk) 23:10, 30 September 2012 (UTC)
"Originally cultivated by Pre-Columbian Mesoamerican peoples, Spanish conquistador Hernán Cortés is credited with introducing both the spice and chocolate to Europe in the 1520s" -- are we sure? Neither the vanilla nor chocolate page lists Hernan, and indeed, the history of chocolate page lists columbus as the introducer. Can someone verify this or remove it pls? —Preceding unsigned comment added by 130.102.79.49 ( talk) 02:34, 29 October 2009 (UTC)
The article implies that the Aztecs were first MesoAmericans to cultivate vanilla. This is WRONG. The earlier Totonac people were first and they later sold it to the Mayas and later to their successors, the Aztecs learned to cultivate it, ended up annexing the Totonac lands and joining the violent Spanish invaders led by Herman Cortes to fight for the Aztec Empire of Moctezuma II. -- 208.54.70.153 ( talk) 19:36, 4 March 2016 (UTC)
The assertion that Tahitian vanilla is a separate species is dubious. The citation given is not scientific, the Encyclopedia of Life does not list "Vanilla tahitensis" as a species, and even the Wikipedia article Vanilla (orchid) does not list it as a species. I suspect that there is cultural or commercial interest in distinguishing Tahitian vanilla as a species, but there must be scientific evidence to support it. ENeville ( talk) 17:46, 24 March 2008 (UTC)
Is vanilla or vanillin good for you or not? Any known health risks? 80.0.97.97 ( talk) 01:07, 27 June 2008 (UTC)
This review is transcluded from Talk:Vanilla/GA1. The edit link for this section can be used to add comments to the review.
This article does not meet the Good article criteria and has therefore failed. Issues include:
Once these issues have been resolved, please ensure that the article meets the Good article criteria laid out at WP:GA? and then renominate it. Gary King ( talk) 21:44, 21 July 2008 (UTC)
If an article has evolved using predominantly one variety, the whole article should conform to that variety, unless there are reasons for changing it on the basis of strong national ties to the topic. In the early stages of writing an article, the variety chosen by the first major contributor to the article should be used, unless there is reason to change it on the basis of strong national ties to the topic. Where an article that is not a stub shows no signs of which variety it is written in, the first person to make an edit that disambiguates the variety is equivalent to the first major contributor.
I am not an English native speaker. I have seen the expression Plain Vanilla meaning something like the basic version to which other flavours will be added. This expression is used in many computer science books in phrases like: the plain vanilla compiler, plain vanilla language. I think it is important to include a section linking idiomatic expressions with vanilla to their appropriate entries containing the complete etymological origin.
I liked this article why not? Vanilla among chocolate is a favourite flavour in the world. :)
I should say that it is an extended practice of unhonest merchants in Mexico to put vanilla pods in alcohol to extract the essence they sell the pod and keep the alcohol with the extract to sell apart. In that case vanilla has a very weak taste. I think it is important to include an adulteration of vanilla section in this article an other about other spices. I maybe take a picture of this practice the next time that I see it and upload it here. —Preceding unsigned comment added by Elias ( talk • contribs) 10:09, 10 September 2008 (UTC)
1) In the History section, last para: "Mexico, once the leading producer of natural vanilla with an annual 500 tons, produced only 10 tons of vanilla in 2006". In the Culinary Uses section, the table "2006 Top Vanilla Producers" gives the Mexican Production as 350 tonnes. A casual survey of other web pages gave varying production quantities for Mexican vanilla but are generally closer to the figure given in the History section.
2) In the Culinary Uses section, the table "2006 Top Vanilla Producers" gives the Mexican Production as 350 tonnes. The external FAO link (below graph) gives Mexican 2006 vanilla Production Quantity as 291 tonnes.
3) Similar disparities to 2) also arise between the Wikipedia table and the FAO stats for other countries (eg Madagascar - 6200 and 2534 respctively).
Either a correction or a clarification is needed (but perhaps not by me - approx 99% of what I know about vanilla has been learned in the last 10 minutes).
Oniscoid ( talk) 12:13, 25 September 2008 (UTC)
Adding to Oniscoid's note: I observe that History pp. 3 begins with the claim "Madagascar is now responsible for 97% of the world's vanilla bean production," and History pp. 5 with the contradictory claim "Madagascar (mostly the fertile region of Sava) accounts for half of the global production of vanilla." The first claim is sourced to what looks like a 12-year-old article on HerbalGram, a website that appears to advocate for herbal medicinals, so I'd question its validity as an RS. The second is sourced to a completely nonexistent website. (It may have existed at one time; the domain name is no longer registered, however.)
I would suggest removing both claims of production percentages, as neither source appears to be both reliable and verifiable. The corresponding claims in the Madagascar article merely state that Madagascar is the world's leading producer, responsible for "about half the world's export market." I suggest that this article be reworded to match that statement, unless somebody can find a real RS, in which case the production numbers from that RS could be used instead.
If nobody speaks out against this edit, I'll make it in a week or so.
- still-anon copyeditor 216.254.21.202 ( talk) 19:14, 10 May 2010 (UTC)
Hi folks. I suspect current data on production is quite a bit off from the listed numbers due to the price spike in the mid-2000s. Moreover, India's EXIM Bank reported over 100 metric tons of production in country in 2005, and that number was rapidly rising (for the same reason). Can someone dig up more recent numbers? Thx. Shayanakadidal ( talk) 04:18, 30 December 2010 (UTC)
Which mycorrhizal fungi is required for vanilla to germinate? 24.83.148.131 ( talk) 00:52, 19 January 2009 (UTC)BeeCier
There is No mention of Vanilla planifoliabeing grown extensively in South India. The vanilla grown in India is of Bourbon type . Over 200 MT/ year of Cured Vanilla Beans are being exported from India, over the past eight years. (USDA Statistics) —Preceding unsigned comment added by Jyothiramamohan ( talk • contribs) 04:26, 24 May 2011 (UTC)
Hello everyone, I am working for the International Trade Centre (ITC). In the absence of any link towards the trade figures for this product category, I would like to propose the addition of an external link that could lead directly to the specific product trade data held by ITC. I would like you to consider this link under the WP:ELYES #3 prescriptions. Moreover, the reliability and the pertinence of this link can be supported by the following facts 1) ITC is part of the United Nations 2) No registration is required 3) Trade data (imports/exports) are regularly updated 4) The link gives direct access to the trade database referring to the specific product 5) The addition of a link to reliable trade data could provide an appropriate contribution to the article Thank you in advance for your attention. Divoc ( talk) 18:48, 27 February 2012 (UTC)
What is it that makes vanilla a spice? You wouldn't put vanilla extract on a spice rack! — Preceding unsigned comment added by 86.26.13.2 ( talk) 22:52, 13 October 2012 (UTC)
E.g. this article says that the spice comes from fermented beans. In the article there is no mention of such process… How is it then? -- Nefronus ( talk) 19:32, 31 March 2015 (UTC)
In my language "fermentation" means curing by yeast. Maybe the fermentation mentioned in English articles about vanilla is meant to describe the enzymatic processes within "killing, sweating, drying, conditioning" without any yeast or bacteria used whatsoever? -- Nefronus ( talk) 19:58, 31 March 2015 (UTC)
Hi all,
It seems this article contradicts itself on whether or not the Melipona bee is a pollinator of vanilla. From the pollination subsection: "The previously suggested pollination by stingless bees of the genus Melipona is improbable as they are too small to be effective and have never been observed carrying Vanilla pollen or pollinating other orchids though they do visit the flowers."
But in the introduction: "Initial attempts to cultivate vanilla outside Mexico and Central America proved futile because of the symbiotic relationship between the vanilla orchid and its natural pollinator, the local species of Melipona bee."
I looked into the sources but I'm really not qualified to make a call on who is right. Just thought I'd point it out.
CoupleK ( talk) 23:35, 2 October 2017 (UTC)
Please refer to this article from the Smithsonian: https://www.smithsonianmag.com/smart-news/vanilla-was-first-used-2500-years-earlier-and-half-world-where-we-thought-180970862/?utm_source=smithsoniandaily&utm_medium=email&utm_campaign=20181121-daily-responsive&spMailingID=37474810&spUserID=MjQwNzM1NDQ4NjU3S0&spJobID=1402296043&spReportId=MTQwMjI5NjA0MwS2
The article is dated November 21, 2018 ie yesterday, so this is a new finding:
Excerpt (edited): "four small ceramic jugs at Megiddo, an archaeological site in Israel,… were found in an untouched Bronze Age tomb called “Tomb 50,” which dates back 3,600 years. As Bruce Bower at ScienceNews reports, the residue in the jugs contained vanillin and 4-hydroxybenzaldehyde, the major flavor components in vanilla, along with residue of olive oil. The research was presented by archaeologist Vanessa Linares of Tel Aviv University at the annual meeting of the American Schools of Oriental Research last week." (The date of the meeting was November 16.
The Science News article was published three days ago: https://www.sciencenews.org/article/bronze-age-tomb-israel-reveals-earliest-known-use-vanilla
"Until now, vanilla was thought to have originated in Mexico, perhaps 1,000 years ago or more. But jugs from the Bronze Age site of Megiddo contain remnants of two major chemical compounds in natural vanilla extract, vanillin and 4-hydroxybenzaldehyde, said archaeologist Vanessa Linares of Tel Aviv University in Israel. Chemical analyses also uncovered residues of plant oils, including a component of olive oil, in the three jugs.
“Bronze Age people at Megiddo may have used vanillin-infused oils as additives for foods and medicines, for ritual purposes or possibly even in the embalming of the dead,” Linares said. She described these findings at the annual meeting of American Schools of Oriental Research on November 16.
"Vanillin comes from beans in vanilla orchids. About 110 species of these flowers are found in tropical areas around the world. The chemical profile of the vanillin in the Megiddo jugs best matches present-day orchid species in East Africa, India and Indonesia, Linares said.
"…discoveries at Megiddo challenge the idea that vanilla use originated only in Mexico and then spread elsewhere, Cline says"
I request that this new information be added to the article.
Rivergod ( talk) 13:09, 22 November 2018 (UTC)
I think this should be removed; the article states that it is likely that Vanilla was "likely obtained by sea trade from India or Africa some 3,600 years ago in what is now the Middle East, and was used to flavor olive oil." Both of the experts interviewed in the story express serious doubt that this occurred, so it is far from "likely". Brandoncorder ( talk) 16:02, 5 April 2019 (UTC)
Why is this american english? Redostone35 ( talk) 13:20, 20 January 2019 (UTC)