Vanilla is such a common flavour that it comes as a surprise to learn that it is also one of the world’s most expensive crops. The vanilla plant is a(n) of the Americas. Its flowers grow in bunches, and in nature, they are pollinated by hummingbirds and bees. The seed pods resemble oversized French beans, and develop their distinctive flavour and fragrance during the curing process. After harvesting, the beans are treated with heat or hot water and are placed in the sun every day for many weeks. When they have to a fifth of their original size, they are sorted according to size and quality.
Like other spices that we for granted today, vanilla has a fascinating history. In the sixteenth century, the Spanish imported the spice to Europe. However, attempts to grow vanilla in other locations met with failure: the plants would not produce pods, and it was only when a way was found to pollinate the flowers artificially that the commercial exploitation of this valuable crop under way. Today vanilla is used in the manufacture of perfumes and cosmetics, as well as in the culinary arts, where it is often a(n) of puddings. Recently, it has also been used in more ways. Lobster and vanilla is now a popular dish in certain restaurants — proving that chefs can up with amazing ideas to tickle the taste buds.