A Brief History of The Vanilla Spice and Its Evolution to Being Used in Desserts

Written by Jheelum Basu | July 1, 2024

When you think about how easy it is to look up the easy recipes for vanilla desserts, you might not even think twice about their origin. Let’s change that. Just like cocoa beans that originated in Mexico several hundred years ago, vanilla also originated in Mexico, where it was growing wild in the Mesoamerican region. Vanilla spice was thought to be naturally occurring in the tropical forests spanning the area, but it is believed that some 900 years ago, the Totonac Indians were said to have cultivated the vanilla orchids, indigenous to the area. The Aztecs were the ones who discovered the potential of black vanilla beans as a flavoring agent and as a medicine too in 1115, when they took over the Totonac Indians. The Aztecs also combined cacao and vanilla and used them in their food and drinks.

How the Aztecs Used Vanilla in Food and Drinks

Aztec Emperor Montezuma himself is said to have extolled the virtues of xocolatl, proclaiming it a ‘divine drink’, which builds up resistance and fights fatigue. He had proclaimed that a cup of this drink lets a man walk for a whole day without food. It is believed that around 1519, Hernando Cortés, the Spanish conqueror, was purportedly served this beverage by Montezuma. The flavors left an indelible mark on Cortés and compelled him to bring the cocoa and vanilla back to Europe as a treasured offering from the New World.

Why Vanilla Couldn’t Grow Outside Mexico

The Europeans entourage that comprised Cortés and his mates brought back vanilla spice and cacao with them to Europe during the Spanish conquest of the Aztecs in 1519. The Europeans, the Portuguese, French, and the Spaniards, in France and England, kept trying in vain to make the vanilla plants they took back blossom. But that didn’t happen until 1836, when Charles Morren, a horticulturist, found out the reason why – the vanilla plant was homesick. A particular bee that was indigenous to the tropics, the Euglossine bees (earlier thought to be Melipona bees), was necessary to pollinate the vanilla plants. Their longer snout makes them the only pollinators who can reach into the orchid to successfully pollinate the plant.

Around five years later, in 1841, on the volcanic island of Réunion in the middle of the Indian Ocean, a 12-year-old slave called Edmond Albius developed the method of pollinating the vanilla by hand that is in use even today. This painstaking method spread to neighboring regions of Madagascar, Indonesia, Tahiti, Tonga, and reached Mexico to help in producing more vanilla with and without the bees.

The discovery of the ideal growing conditions for vanilla vines led to the Bourbon Islands, controlled by the French and situated near the tip of Madagascar, emerging as the premier region for cultivation. This historical connection is why more than 70 percent of the world's vanilla still originates from Madagascar and bears the name "Bourbon" – a nod to the dynasty that came to an end with the French Revolution.

How Vanilla Is Processed: From Bean to Flavor

Vanilla's versatility has led to its widespread use across various industries, and today it is a prized ingredient in cakes, ice cream, perfumes, and medicines, valued for its intoxicating flavor and aroma. Despite growing demand and a robust production trend, the tremendous amount of time and energy required for cultivation and processing affects farmers' ability to supply the market, even today.

The cultivation of vanilla is a meticulous endeavor that demands specialized knowledge and experience. Hand pollination is a learned skill that many farmers have honed over generations, developing an innate sense of when the orchids will bloom. Also, the beloved vanilla aromas and flavors we cherish only emerge after the crop undergoes a complex curing and drying process.

After harvesting, the vanilla beans are sorted, graded, and blanched in hot water to halt fermentation. They are then placed in large containers to sweat for 36 to 48 hours, during which time the beans transition from green to brown, and the distinctive aroma begins to develop.

Why Vanilla Is So Expensive

After the initial sweating period, the vanilla beans undergo an intricate process involving alternating periods of sun drying during the day and sweating at night, lasting between five and 15 days. This is followed by a slow-drying period, typically indoors in a well-ventilated room, where the beans are placed on racks for up to 30 days, depending on the desired grade. The entire journey, from growing and pollinating to drying, curing, and preparing for export, spans approximately one year.

The labor-intensive nature of vanilla production is further underscored by the fact that 5-7 pounds of green vanilla beans are required to yield 1 pound of processed vanilla. This staggering ratio, combined with the meticulous processing methods, is a significant factor contributing to vanilla's status as one of the most expensive spices in the world, second only to saffron, which is another spice that also has a meticulous processing method.