Vanilla – Queen of spices @museum.de

The vanilla plant is a beautiful orchid originating from Mexico. Nowadays, it is cultivated mainly on the island Reunion, formerly called Bourbon. That’s why it is called “Bourbon vanilla” although it is also found on Madagascar and the Comoros.

“Vanilla” translates to “small pod”. Vanilla is one of 18.000 orchid plants. After its blossom has been pollinated, it takes six to eight months until a 10 – 15 cm long and 5 – 15 mm wide green fruit emerges. The beans are immersed in boiling water after harvesting. That way they obtain their brown colour as well as the typical taste and scent. Vanilla is a creeper. Thus, high trees are good supporters for the vanilla plant and additionally offer a good protection against the sun as well. The creeper climbs upwards for 10 to 15 metres.

Vanilla is used for producing chocolat, ice cream, candies, drinks, pet food, medicine, perfumes, tobacco products and synthetic material.

The Spanish conquerors brought vanilla pods along with tomatoes, potatoes, paprika, cacao and many more novel food items to Europe. Ancient Mayas and Aztecs considered vanilla as an indispensable component for cooking and as a remedy.

Did you ever hear about the so-called “Xocolatl”? The favourite drink of Moctezuma, the last Aztecian ruler, was a liquid chocolate beverage consisting of water, cacao powder, spices, honey and lots of vanilla. It is said that he drank up to 50 cups a day.

In Europa, vanilla only gained acceptance as sugar and milk were added to the spiced drinking chocolate.