Vanilla Essential Oil »

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Vanilla Essential Oil

Thursday, August 30th, 2007 Subscribe To Our Feed

Botanical Name: vanilla planifolia
Common Method of
Extraction: Solvent
Extracted Color: Deep Brown

Consistency: Thick Perfumery
Note:
Base
Strength of Initial Aroma: Strong
Aromatic
Description: Rich, warm, sweet vanilla aroma.
Possible
Uses: Perfumery Constituents: Vanillin, hydroxybenzaldehyde, acetic
acid, isobutyric acid, caproic acid, eugenol, furfural. Description vanilla is
derived from the dried, cured beans or fruit pods of the large, green-stemmed
climbing perennial, vanilla planifolia, which is a member of the orchid family.
Although vanilla beans are sometimes used in their whole form, they are most
commonly used for producing extracts and flavors.
Uses:
vanilla is used principally for ice cream, soft drinks, eggnogs, chocolate
confectionery, candy, tobacco, baked goods, puddings, cakes, cookies, liqueurs,
and as a fragrantly tenacious ingredient in perfumery.

Origins: vanilla originated in Mexico, but today the United
States buys vanilla beans from Madagascar, Indonesia, Uganda and Tonga. Most of
the world’s high-quality beans come from Madagascar, an island off the coast of
Africa.
Folklore: vanilla was enjoyed by the Aztecs in a
drink called Xoco-lall, which was made from cocoa and vanilla beans. Cortz
sampled this drink and returned to Spain with reports it contained magical
powers. Europeans mixed vanilla beans with their tobacco for smoking and
chewing, and considered it a miracle drug.