What are the health risks of food flavorings? Vanilla benefits and harms, contraindications. Vanilla application

Vanilla is one of the most recognizable and loved scents in the world. Today, the culinary and perfume industries cannot do without it, it is used in the production of medicines and alcohol. And, of course, a variety of dietary products, for example, the same cottage cheese or yogurt, when flavored, help us brighten up everyday life devoid of sweets. Let's take a closer look at this popular food supplement, we will find out how its forms differ, what benefits it brings to the body, and whether it can cause significant harm.

Vanillin - natural and synthetic

Natural vanillin is a light-colored powder with a characteristic aroma and taste, and today it is one of the most expensive flavor additives in the world. It's all about the hardest technological process extraction of natural vanillin. World leader in production natural supplement considered the island of Madagascar. It is here that a special type of orchid grows, the green fruits of which are a kind of “raw material” from which vanillin is obtained. But many months pass before the final stage of production: the fruits (which, by the way, initially do not smell at all) will be blanched in hot water, heated in the sun, steamed in polyethylene, dried and aged, before they finally begin to exude a characteristic aroma. The white extract that appears on these pods is the most natural vanillin. Based on all the difficulties of "growing" natural crystals, this substance is almost as valuable today as the most expensive spice - saffron. Unfortunately, faking these aroma additives is also very profitable.

Mankind learned to create artificial vanillin in the middle of the 19th century, and today it is produced either from a natural organic phenolic substance called guaiacol, or from the remains of paper production - lignin, which is, in fact, wood.

Today, three forms of vanillin are used:

1. Crystals - valued in confectionery industry(especially in the production of ice cream) for its property not to collapse at extremely high temperatures, up to 250 degrees.
2. Powder - used in the manufacture of chocolate, contains additional components, such as lactose.
3. Liquid vanillin is a crystalline substance that is dissolved in ethanol, used in the manufacture of drinks and dairy desserts.

Vanilla sugar, which is most often used in home cooking, it is a flavored (sometimes mixed with crystals) product. To achieve the desired intensity of aroma, you will have to add a lot to the dish. vanilla sugar, which is not always good for health and figure. For baking and more culinary masterpieces in your kitchen, it is best to use crystallized vanillin, after dissolving it in water. This is the most natural and convenient way to add not only flavor, but also health benefits to your dish. A pinch of this flavoring will equal two teaspoons of regular packaged flavored sugar. Vanillin extract can be used if the preparation process does not involve heat treatment(cold desserts, drinks), otherwise the whole aroma will simply evaporate. The capsicum spice is placed in a container with sugar, and after a while it gives off its aroma, and for the preparation of sauces it is heated in cream.

Composition of vanillin

First of all, it is worth clarifying the difference between natural vanillin, a substance that is called "identical" to natural and synthesized flavoring. So, the second group includes an additive that was isolated from other plant materials. For example, vanillin is present in some quantity in the skin of potatoes, cane sugar or incense. They also differ in smell: vanillin is one of the 400 components of the aroma of natural vanilla, which are distinguished by specialists, but, of course, not by average consumers.

Vegetable vanillin necessarily contains:

tannins;
essential oils, including cinnamon ester;
gluco-vanillin.

Mostly, vanillin consists of carbohydrates. It also contains certain vitamins - for example, some substances from group B, as well as vitamin PP, although vanilla raw materials, of course, cannot be called a serious source of vitamins. Synthesized vanillin is sold in most supermarkets. But the extract, essence, powder and fragrant pods (they must be long enough, moderately soft and must bend well) can be found in specialized culinary stores. The energy value spicy pods - about 300 calories, vanilla-flavored sugar will “tighten” all 400. Synthetic flavor, although not so useful, is still less calorie - only about 88 grams.

The benefits of vanillin

The benefits of vanillin in the culinary field are obvious - it can be used to give dishes a pleasant aroma, taste, and even "mask" unwanted odors. But if the dosage is exaggerated, then the final dish will be pronouncedly bitter. For example, to “flavor” one kilogram of dough, it is enough to add only seven grams of vanillin to it.

The aromatic additive (both natural and synthetic origin) has antioxidant properties, and is also able to eliminate inflammatory processes and enhance digestion, for which it is valued in pharmacology. Its main advantage is a subtle recognizable aroma, and it is this aroma that is used in aromatherapy of various kinds. So, the vanilla smell is able to pacify the feeling of hunger and cravings for sweets. In addition, it relaxes the nervous system, reduces anxiety and can even prevent depression. In medicine, it is used in the fight against sleep disorders, to reduce pressure, in the treatment of arthritis and muscle cramps. Inhaling the aroma of "vanilla", you can strengthen the brain, calm down and concentrate.

Among other things, vanillin can be a safe repellant when mixed with baby oil, cream, or simply by dissolving a packet of powder in water and spraying clothing with a spray bottle. Actually, orchids secrete it to protect against insect pests. In some cultures, flavoring is considered a powerful aphrodisiac. For aromatherapy at home (as well as for massages and adding to a warm bath), vanilla essential oil is most convenient.

Vanillin harm

First of all, vanillin can cause an allergic reaction in people prone to such manifestations of work. immune system. Most often, this manifests itself in the form skin rashes, itching and irritation, but with frequent contact with a fragrant substance, this may well develop into serious dermatitis. However, allergies can also manifest as a reaction from the respiratory system, for example, swelling of the nasal mucosa, especially if the aroma is too concentrated.

As for the period of pregnancy and lactation, the use of vanillin is not strictly prohibited, but, nevertheless, true lovers of fragrant vanilla dishes should reduce their use or discuss this point with your doctor.

In addition, with excessive single use, vanillin poisoning is also possible. Of course, for this you will need to eat about 75 grams of pure substance, which can only happen by accident, but, nevertheless, it is better to keep the seasoning away from small children. Symptoms are manifested mainly from the digestive tract - heartburn, indigestion, nausea, but there may also be weakness in the body, dizziness, fever and chills. With such side effects drink plenty of water and use an absorbent. In addition, harmful, even toxic, especially to the liver, is coumarin, a substance whose aroma resembles vanilla, and which is sometimes added to a food supplement. Choosing spice for home use, be sure to check the information on the label and make sure that this component is not present.

Katya Kotova

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Vanilla is a perennial plant. According to the biological classification, it is classified as a vine. Belongs to the Orchid family (Orchidaceae).

The name of the genus comes from the Spanish language, where it means "pod", however, vanilla fruits are boxes.

Vanilla pods are boxes with fragrant grains hidden in them.

Title in other languages:

lat. Vanilla planifolia,
German Mexican Vanille, Echte Vanille,
English Vanilla, common vanilla
fr. Vanille, Vanille du Mexique.

It is noteworthy that in all European languages \u200b\u200b"vanilla" - "Vanilla" is written almost the same, with the exception of the endings of the word, and there are no other names for this spice.

Vanilla is a vine from the Orchid family.

Vanilla flowers are beautiful and delicate

Appearance

It can climb trees up to a height of 15 m.

The trunk of vanilla is knotty, relatively thin: its diameter is up to 2 cm. The trunk practically does not branch.

The leaves are long, flat and fleshy, pointed-oval in shape. They grow on the stem between the nodes and are attached by shoots to the tree around which the vine is twisted. At the nodes, on the reverse side of the leaf, a root grows. Due to it, the vine is also tightly attached to the tree.

Clusters of flowers are on short stalks. They are formed in the axils of the leaves and contain about 15 yellow-green flowers, which have a rather sharp aroma. The perianth consists of five leaves, and in the sixth, a pistil with a stamen grows. Since it is enclosed in a tube, it is more difficult for butterflies to pollinate it.

Vanilla blooms in the third year of the life of the vine and only one day

From the flowers, green fruits are formed in boxes (many mistakenly call them pods). The ovary forms a fruit of a narrow oblong shape, which is a box with three faces in the shape of a cylinder. The length of the fruit can reach 25 cm. Their width is about 1.5 cm. They contain a pulp that resembles mousse, and many black seeds are located in it. The fruits are harvested when they turn yellow.

Vanilla grows wild in North America.

First vanilla factory built in Madagascar, but it uses only manual labor

Kinds

Officially, there are 103 types of vanilla. Most of them are considered decorative.

Spice is obtained from three types:

flat-leaved(Vanilla planifolia) - provides the best quality spices, has pods reaching a length of up to 0.25 m. It has the widest application.
Tahitian(Vanilla tahitensis) - This species grows in Tahiti. She has red-brown pods that have a floral exotic aroma with hints of fruit and a slight tobacco note. They contain less vanillin and therefore are cheaper. It is used in the preparation of desserts, ice cream, creams. In addition, it is used in the field of perfumery.
Guadalupe(Vanilla pompona) from Central and South America - vanilla from the pods of this species no longer has such good quality and less valued. The aroma is similar to Tahitian, it is used for the production of perfumes and flavoring tobacco.

Flat-leaved - the highest quality vanilla

Guadalupe vanilla is cultivated in Central and North America

Tahitian vanilla is mainly cultivated on the island of Tahiti.

Where does it grow?

Vanilla grows in tropical and subtropical areas. Most often it is cultivated in countries located on the equator. The largest volume of vanilla production belongs to the island of Madagascar. At the same time, vanilla is exported to China and Indonesia.

Vanilla came from Mexico and Central America, after which it gained its popularity in other countries.

spice making method

The most famous spice, vanilla, is obtained from vanilla pods. The process of obtaining spices from vanilla is quite complicated. The fruits themselves do not smell.

Unripe, fermented and dried vanilla pods

In order for them to give their unique flavor, they are fermented:

Initially, the pods are harvested not quite ripe, while they have not yet had time to open.

It is necessary that the pod be dried (to prevent rotting) for 8-10 days, but at the same time moisture must remain in it, and in no case should the enzymes responsible for the production of vanillin suffer. It is impossible to determine this from the readings of the instruments. Vanilla growers can only rely on their own ability.
Then they are kept in the shade for 5 weeks. At the same time, they become brownish-black, acquire elasticity and begin to smell.
After that, they are tied into bundles and left for another month in metal boxes, where they get their unique bouquet.
Vanilla is shipped in wooden boxes lined with waxed paper. In this case, each beam is checked.

White coating on the pods is natural vanillin, the content of which in vanilla is no more than a few percent. The pods lose most of their weight during drying, but they begin to exude aroma.

Producer cooperatives invite special tasters who smell the pod with a defect. This pod is removed, because it can render the whole bunch unusable.

This is how vanilla beans are dried in Mauritius

Vanilla pods ready for sale are hand-packed

How to choose?

The quality of vanilla depends on the type of vine and drying conditions. The appearance of the pods is taken into account. They should be quite elastic, slightly twisted. Their surface should be slightly oily and have a brownish color with a white coating.

White bloom indicates the high quality of the pods, these are crystals of real vanillin.

In markets and retail chains, vanilla is sold in the form of:

pods;
powder;
vanilla sugar;
extract.

Vanilla pods and powder must be sealed. When purchasing a powder, pay attention to the composition on the package. The fact is that vanilla powder is expensive and unscrupulous manufacturers often replace it with a synthetic analogue. If synthetic raw materials were used in the production of the spice, the presence of lingin will be indicated on the packaging. Just 20 grams of this powder can replace one kilogram of natural vanilla powder.

Vanilla pods should be oily and the powder should be a rich dark brown.

When buying vanilla sugar, carefully study the composition

Vanilla extract can be purchased in retail chains, or you can make it yourself

How to store?

In order to preserve all the organoleptic and beneficial properties of vanilla pods, the spice must be stored in glass container with tight-fitting lid. It is advisable to protect from direct sunlight. Many store vanilla beans with granulated sugar, which takes on a delicate vanilla flavor that lends itself to drinks and baked goods.

Extracts and essences also need to be stored in a dark place and tightly close the bottle cap.

It is very convenient to store vanilla in a glass flask with a cork stopper.

Peculiarities

Vanilla is one of the more expensive spices. It is quite difficult to grow due to the difficulty of pollination. At the same time, artificial production of vanillin does not give the same taste and aroma that are obtained during natural production. Under proper storage conditions, the smell can last up to 36 years.

Properly stored vanilla will keep its properties for many years.

The following characteristics of vanilla are known:

it is used as an aphrodisiac;
it contains a large amount of minerals and antioxidants;
sugar, vanilla extract, essence and syrup are made from it;
it is actively used in cooking.

Vanilla syrup is commonly used by bartenders to make cocktails.

Smell

The smell of vanilla gives dishes, especially confectionery, a delicate, unforgettable aroma. However, it is also used in perfumery. A lot of perfumes have subtle vanilla notes in their smell. Most often, vanilla, which grows in Reunion, is used for perfumery purposes.

Vanilla scent:

invigorates
improves memory,
helps in concentration
gives joy,
causes our brain to produce serotonin - the hormone of happiness.

Vanilla is rightfully considered a female spice, because it is women who most often suffer from mood swings and depression.

Vanilla is rightfully considered almost the main female spice.

Moreover, seratonin is able to act on smooth muscles, so the smell of vanilla helps with painful periods. The smell of vanilla is a powerful aphrodisiac that not only stimulates sexual desire, but is also able to prolong sexual intercourse.

Eau de toilette with notes of vanilla - a powerful aphrodisiac

Vanilla and chocolate - a shock dose of the hormone of happiness

Surprisingly, vanillin, which is part of vanilla, is just one of the 400 components present in natural vanilla.

The remaining components are present in the fragrance in very small doses, but are very important for the overall impression, because these 399 components add up to a full aroma. That is why we recommend using only natural vanilla to enjoy the smell of vanilla.

Nutritional value and calories

The nutritional value and calorie content of 100 grams of product

One vanilla pod weighs about 3 grams.

You can learn about the properties of vanilla from the following video from the TV show "Scheherazade's 1000 and 1 Spice".

Chemical composition

Beneficial features

Vanilla has the following beneficial properties:

makes the skin more elastic;
helps to get rid of acne and skin irritations;
whitens the skin;
normalizes digestion;
helps with hormonal problems;
improves metabolism;
acts as a powerful aphrodisiac;
tones and relaxes;
improves mood;
helps women during menstrual cycles.

Vanilla is actively used in aromatherapy, restoring appetite, improving work nervous system.

Creams with vanilla extract well moisturize, tighten and whiten the skin.

Harm

But vanilla has not only useful, but also harmful properties:

stupefying smell;
increased sensitivity to sunlight.

Vanilla essential oil tends to cause excessive sensitivity to ultraviolet rays, so after using it, you should not expose the skin to direct sunlight.

Contraindications

Vanilla is contraindicated:

pregnant women;
in the presence of personal intolerance;
in the presence of allergies.

Oil

Vanilla essential oil is a product that is very often adulterated. It is obtained from the pods that have undergone fermentation, after which the extraction process with oily solvents is carried out. It is long and requires quality technological equipment. At the output, the amount of oil is very small. But it is also used in very small doses.

By appearance vanilla oil is viscous, thick and oily, with overflows in the light. Vanilla oil has a strong, spicy-sweet aroma that lasts for years. It has found application in medicine, cosmetology and aromatherapy.

Vanilla essential oil will cheer you up and relieve insomnia

Vanilla oil is widely used in aromatherapy.

It promotes:

sedation
stress relief,
insomnia.

Oil is added to many perfume compositions. It also has a beneficial effect on the condition of the skin, making it supple, soft and tender. It allows you to treat irritations on the skin, even out its color.

The oil is not only an excellent flavoring agent, but also has a rejuvenating effect. Beneficial features of this oil allow you to use it to combat various diseases. Vanilla essential oil can be used orally, inhaled or in aroma lamps, or added to a bath or massage mixture. The oil is also used in cooking in appropriate dosages.

Juice

The juice is extracted from the leaves of the plant. One use: rub into the scalp to improve hair growth.

Application

In cooking

The range of uses of vanilla in cooking is quite extensive:

it is used in cooking confectionery;
vanilla is added to drinks;
vanillin is often added to chocolate, including drinks made from it;
vanilla goes well with fruit;
at the heart of many alcoholic beverages contains vanilla essence;
made from vanilla vanilla sugar.

Vanilla has a bitter taste, so it is usually ground into a powder and added to powdered sugar. There is only one pod per pound of sugar. Vanilla is added to puddings, jams, fruit dishes and alats, bakery products. Vanilla syrup is impregnated with cake layers.

A real Italian panna cotta is impossible to cook without natural vanilla.

Natural vanilla is an important ingredient of the famous french dessert"Cream caramel"

Vanilla essence is often added to liqueurs.

However, you should be careful about the dosage. A large number of added vanilla will spoil the dish, giving it a bitter aftertaste.

Vanilla sugar is obtained by mixing vanilla with powdered sugar. Vanilla extract is obtained by infusing small pods in an alcohol solution, and then it is added to desserts.

Vanilla powder is obtained by grinding the dried pods. Essence is one of the varieties of vanilla extract, only more pods are used in its preparation.

Coffee and vanilla combination is one of the most successful. It is on this tandem that the fragrance is based. famous liquor Sheridan's.

Sheridan's liqueur - a combination of vanilla and coffee liqueur, the amount of each can be adjusted independently

The combination of egg yolks, white wine and vanilla is a classic French dessert cream Sabayon

Vanilla is often used to make vanilla creams. When cooked in cream or milk, the incised pod begins to exude its unique aroma. Then you need to take it out, scrape off the pulp and just add it to the milk.

Real vanilla will give a unique flavor to the cream

Recipes

Sugar

After cooking, the pods need to be washed, they can be used to make syrup or vanilla sugar: the peeled pods are placed in a jar of sugar. The jar is tightly closed - and in 1-2 weeks you will have the most excellent vanilla sugar.

You can make your own vanilla sugar

Syrup

After making vanilla sugar, the pods are placed in a bottle and filled with sugar syrup. After a short time, you will get a fragrant vanilla syrup that can be used to sweeten desserts and sauces. Shelf life - 4-6 months.

vanilla extract

You can also make vanilla extract at home.

Take 1 vanilla pod and 30 ml of alcohol.
First, the pod is cut lengthwise, then cut into pieces.
Put the vanilla in a specially prepared jar and fill it with alcohol.
The composition is infused for three weeks.
After this period, the pods are taken out and new ones are added so that the extract is more concentrated.

Vanilla extract can be used to make desserts, alcoholic and soft drinks

How to separate the pulp

Separating the vanilla pulp is a rather laborious process.

In doing so, you need to remember that:

most of the flavoring substances are contained in the pods, and not in the pulp of the seeds and the oil itself;
vanilla must be of high quality;
real vanilla is expensive, but the pods can be used repeatedly.

To separate the pulp, you need:

Put the pod on the board, take it by the base and cut it lengthwise with a knife;
Press down the cut pods and gently run along with a knife, separating the pulp;
The pulp can be used to make vanilla sugar or syrup.

Separating the pulp from the pod is a laborious task

vanilla ice cream

Required: 0.5 liters. milk, 3 yolks, 100 g sugar and vanilla extract.

The yolks are beaten with sugar and heated in a water bath until thickened.
250 ml of milk is heated in a separate container, vanilla extract is added and milk is mixed with a mixture of yolks.
The resulting mixture is heated for 10 minutes, stirring constantly.
The mixture is removed from heat, the remaining 250 ml of milk is added and cooled.
After the mixture has cooled, it is placed in a plastic container in the freezer.
During the first few hours, the mixture is stirred periodically to keep the ice cream uniform.

Vanilla ice cream can be made right in your kitchen

In medicine

Vanilla is often used in products traditional medicine. With her help:

relieve fevers;
eliminate pain and discomfort in the stomach;
treat disorders of the nervous system;
treat mental illness;
eliminate drowsiness;
treat rheumatism;
stimulate the work of muscles;
improve digestion;
treat intestinal diseases;
suppress the tendency to drink alcohol;
treat sleep disorders;
used for delays in the menstrual cycle and premenstrual syndrome;
used for antibacterial purposes;
used in the fight against cancer;
treat anemia.

It is known that when adding vanilla extract to food, you can save yourself from harmful bacteria.

When using vanilla during PMS and menstrual cycles, women feel much less discomfort and pain.

When losing weight

Nutritionists have discovered that the smell of vanilla can be used in the fight against overweight. It helps suppress cravings for sweets and chocolate. Therefore, it is recognized effective way when overweight patients wear pendants containing vanilla oil.

Many modern weight loss systems include vanilla, not as a food supplement, but as a powerful antidepressant. Inhaling the sweet aroma of vanilla helps fight bad moods, relieves anxiety and calms the nerves. In addition, when inhaling this smell, a person produces hormones that block the feeling of hunger. You can also add to ready meal a drop of vanilla oil, and then saturation occurs much faster.

Other

Many cosmetic companies have long known about the benefits of vanilla for the skin and started producing creams based on vanilla extract.

Many leading brands launch vanilla-based skincare ranges.

And, of course, this is one of the favorite fragrances of perfumers.

Vanilla essential oil mini diffuser will fill your home with intoxicating aromas

vanilla notes often used in perfumery

cultivation

"Mora, Mora" ("Calmly and without haste") - this is how they say about capricious vanilla in Madagascar. After all, in addition to the humid tropical climate of the north of this island, it needs to be given a lot of time so that the unleavened fruits turn into fragrant vanilla.

Vanilla is propagated by cuttings. The plant is pollinated artificially, and the first fruits appear after three years of cultivation. Liana has a high growth rate. In just a month, it can grow by a meter. But for this to be true, it must create the most favorable conditions.

Liana grows very quickly in favorable conditions

Flowers can bear fruit for several decades.

Pollination in vivo produced only by a single species of bees and hummingbirds. But only a few percent of the flowers can be pollinated in this way.

The length of the vines can reach up to 50 m. Vanilla plantations are planted next to supports or pre-planted trees so that the vines have something to attach to.

Watch a video of how vanilla grows on a plantation in India.

At home

Growing a vanilla flower at home is very difficult. However, even if you managed to grow a plant, it will be even more difficult to achieve a harvest, since you will have to pollinate the vanilla yourself.

Vanilla needs a tropical, hot and humid climate, so you will need to build a greenhouse first.
Before planting, vanilla shoots should be soaked in water for 10 minutes.
Then pull the plant out, but not completely, leaving the tips in the water. Leave the shoot in this position for 5 days. Don't forget to add water periodically.
Fill the pot with special soil for orchids. Make sure the plant has a support around which it can wrap itself. The place where the pot will stand should be in the shade for half a day.
Plant the plant in a pot. The lower part of the plant (on which the shoots are located) should lie horizontally and be sprinkled with a thin layer of soil. Tie up a flower.
During the first month, the soil should be dry, but not overdried. Moisturize it from time to time. In the months that follow, water, mist, and fertilize the plant regularly.
It takes several years for vanilla to bloom.
When the plant blooms, it should be pollinated by hand. This must be done very carefully and at a strictly defined time. It is best to call an experienced grower for help, or turn to specialized Internet sites.
If everything goes well, the pods will begin to tie in a few months. When the pods begin to turn yellow at the bottom, it will be possible to harvest.

Growing vanilla in a pot is a difficult but very interesting task.

Vanilla was known to the Aztecs and Incas. Representatives of the nobility gave her a special flavor to drinks made from cocoa beans.
The Aztecs sweetened bitter chocolate with it and then used it to pay taxes.
Due to the complexity of growing and preparing the spice, vanilla is considered a very expensive spice.
Vanilla was brought to Russia at the beginning of the 17th century.
Among the entire Orchid family, only vanilla has edible fruits.
Vanilla has been considered medicinal since ancient times. This discovery was made by the Indians.
In France, tobacco was previously flavored with vanilla.
Vanilla came into wide use after the discovery of America by Christopher Columbus.
There is a youth fashion trend "Vanilla Style".

Synthetic vanilla flavor

Due to its high cost, vanilla is often adulterated. It is very rare to find real vanilla, artificial analogues are more often on sale, since vanilla of natural origin is quite expensive.

You will learn more about the benefits of vanilla by watching the program "Live Healthy".

Publication date: 03/28/2012

Vanilla sticks are the fruit of tropical orchids. After saffron, it is the second most expensive spice in the world. Because too much labor is required in its cultivation and harvesting. One fermented vanilla fruit will yield about 3 teaspoons of vanilla extract.

Most of the confusion about the benefits and harms of vanillin comes from the different terms used for vanillin products.

Vanillin natural is an organic crystal that forms on the outer vanilla pod. This compound is what gives vanilla its characteristic aroma. Natural vanilla extract has unique beneficial properties.

An artificial extract is often used as a less expensive alternative. A synthetic substitute does not carry the benefits of a pure extract. The best way determine the quality and harm of vanillin - focusing on the price of the product.

Vanillin Seasoning is a combination of pure and artificial vanilla extract. Imitation vanilla essence may contain any of the following substances:

Vanillin lignin is a by-product of the industry, produced from cellulose waste wood.
Ethyl vanillin - compounds derived from coal tar
Propylene glycol is a derivative of petroleum obtained during the industrial production of mineral oil. Used almost everywhere as a preservative. More often for products with subsequent freezing. Makes the taste slightly sweet and very toxic! There are many environmental issues regarding the use of wood pulp and fossil fuels.
“A small amount of natural vanilla essence.” Don't be fooled. Natural vanilla contains a natural amount, not a "small" amount!
Coumarin is widely produced from the Brazilian tonka bean of the dipteryx tree. The component is very similar in flavor to vanilla. Used in perfumery and medicine. Unfortunately, the mixture is toxic and can cause liver damage, and is a known carcinogen. If you buy vanillin for food use, make sure the label clearly states coumarin-free.

Whether artificial or natural, smell or taste, even in ice cream, vanillin has the ability to lift people's spirits.

Consumption of natural vanillin is considered safe, although it can be toxic in very large quantities. A person of average build needs to eat 75 grams of pure vanillin in order for him to feel its toxic effect. Known reactions include irritation respiratory tract, including cough and shortness of breath, gastrointestinal tract. Contact with skin or eyes may cause irritation, redness and pain. These symptoms are virtually non-existent except by those who work directly with the pure vanillin compound.

Every housewife knows this crystalline white powder with a pleasant smell of childhood and holidays. Chemists created vanillin as a substitute for natural vanilla, which was very expensive. Today it is used by confectioners and food workers, perfumers and pharmacists.

Artificial vanilla has no medicinal properties, unlike natural vanilla, it is valued only because of its aroma. The powder is able to dissolve in alcohol, water or ether.

Where and how is vanillin used

Due to the popularity of its smell, vanillin is invariably used in drinks and foods. It is able to enhance other odors, flavor dishes, soften unpleasant aftertastes. For example, vanillin drowns out the taste of fat in rich pastries or the taste of boiling that occurs in milk.

At different stages of cooking, the amount of vanillin should be different. It is important not to overdo it here so that the taste of the dish does not become bitter. As for calories, vanillin has 288 kcal. Do not add more than seven grams of vanillin to a kilogram of dough.

Today it is impossible to imagine bakery products, rich pastries, curd cheeses, dairy products, syrups, chocolate or creams without vanillin. This flavoring is usually used in the form of vanilla sugar or powder. It is mixed with granulated sugar or powder, obtaining vanilla sugar, in a proportion of 3.7% by weight of sugar.

The benefits of vanillin

One of the most important properties of vanillin is the effect of a calming effect. Thanks to its smell, anxiety, irritability, anger disappear. To relax, get rid of feelings of anxiety, good sleep, cheer up, just inhale the aroma of vanillin. As cosmetic product vanillin is applied to the face, as well as hair, after which the aroma is felt for a very long time.

Natural vanilla is used as an antidepressant, anticarcinogen and antioxidant. With its help, allergies, fever, arthritis are treated, and pressure is reduced. Whether artificial vanillin has these properties, scientists have not yet figured out for sure. But if so, then to a much lesser extent than natural product.

In addition, vanillin is considered an aphrodisiac.

About the dangers of vanillin

Some may experience individual intolerance associated with skin irritation and even eczema, contact dermatitis, skin pigmentation.

The benefits and harms of vanillin, like most other flavors, have not yet been fully studied. But one thing is for sure: with the right dosage, vanillin has not harmed anyone yet (with the exception of quite rare cases of individual intolerance and allergic reactions to it).

How often do you eat orchids? Actually more often than you think. Yes, we are talking about the familiar and beloved spice called vanilla. Vanilla is the queen of spices and is the only edible tropical orchid.

Lovely rich flavor and versatile enough to go well with almost any pastry and dessert, it is one of the most popular spices in the world. Vanilla is one of the most expensive spices (after saffron) in the world.

The aroma of this spice is always soothing and uplifting. In domestic cooking, unfortunately, only the smell of vanilla is felt, because due to the high cost, they try to replace it with artificial analogues. If a natural product falls into the hands, then its benefits will be almost unlimited.

Where does vanilla grow and what does it look like?

Vanilla belongs to the genus of perennial vines from the orchid family. The name comes from Spanish and directly means "pod". But from the botanical side, the fruits of the spice are considered boxes.

Vanilla belongs to the orchid family and is the only representative of the fruiting orchid - flat-leaved vanilla (Vanilla planifolia). It was she who became the ancestor of other improved cultivars grown on an industrial scale.

This is a liana-like plant, the length of which can reach 10 meters or more. The leaves are short, petiolate, oblong in shape, about 20 centimeters long. Near the petiole there are processes - adventitious roots, with which the vine clings to the support.

The inflorescence is a raceme with 20 or more greenish, pale yellow or light cream flowers. The flowers are quite large, they can be from 6 centimeters long and 2.5 centimeters in diameter.

The orchid blooms only one or two days. This is the time to pollinate. In nature, insects cope with this - orchid bees or a hummingbird. In industrial settings, this is done by hand.

The fruit is a pod, it is an almost cylindrical capsule with a length of 15-20 centimeters. Inside the pod are many small black shiny seeds with an amazing smell.

Vanilla originates from Latin America (Mexico and Guatemala). Today it is grown in many tropical countries located 15-20 degrees above or below the equator. Optimum temperature for cultivation should be in the range from 21 to 32 degrees with an average annual rainfall of 2000-2500 ml.

A dry period of about 2 months is needed to limit vegetative growth and induce flowering.

It grows best in moist, well-drained soils with a pH of 6-7 and light shade.

Today, vanilla is grown in many countries, including in greenhouses. At least 100 varieties of this plant are known. True, only three types of vanilla are cultivated as a spice:

Fragrant (grows on Caribbean Islands, in Central America, Indonesia; has large foliage of light green color; has light yellow flowers up to 11 cm in diameter, which are collected in inflorescences of 9 flowers; pollinated artificially);
Antilles (grows in Panama and Central America; it is of low quality, therefore it is used to produce the extract);
Tahitian (grown in Polynesia and in the hot countries of the Pacific Ocean; most often planted as an ornamental plant).

The chemical composition of vanilla

So expensive and, to some extent, exotic fruit contains:

vegetable proteins;
Carbohydrates;
Fats;
Essential oils;
Tannins;
natural resins;
Anisaldehyde;
Glucovanillin;
B vitamins (riboflavin, thiamine, niacin, choline, pyridoxine, folic acid);
Minerals in the form of zinc, magnesium, manganese, calcium and iron.

Considering that, as a spice, vanilla is added in a very small proportion, its useful components chemical composition not so important. Of particular interest is the aroma of vanilla, which is provided by aromatic compounds that make up the essential oil: vanillin, guaiacol, hexonal and others. In total, there are about 169 such compounds in it.

The total calorie content per 100 grams of the product is 287 kilocalories.

Vanilla useful properties

Vanilla is not only a fragrant spice that attracts lovers of pastries and sweet desserts. It is used in pharmaceuticals and cosmetics. Such an application provides it with useful properties.

Vanilla is a natural tranquilizer and antidepressant. Its fragrance is soothing and relaxing. Volatile compounds in essential oils can help:

Deal with insomnia;

Remove anxiety and excitement;

Eliminate depression.

The salicylic acid, evenol, coumarins included in its composition serve as a natural analgesic. This property of vanilla can help with muscle and headache pain, soothe stomach pain.

The same salicylic acid gives it anti-inflammatory properties. This acid is part of many antipyretic drugs.

In addition to the listed properties, it has:

antirheumatic;

Antibacterial;

Antioxidant;

Cholagogue;

stimulating

properties. Of course, all these properties are largely provided by the presence of aromatic compounds and essential oil components.

Vanilla benefits for the human body

As you know, only natural spice is useful for a person. Artificially created with a similar smell will not bring any benefit. Adding Vanilla to Desserts or Baking sweet bun is not only a pleasure of taste, but also a health benefit. It promotes:

Strengthening immunity;
Prevention of the development of anemia;
Improving metabolism;
Stabilization of the functioning of the organs of the gastrointestinal tract in dyspepsia;
Elimination of joint pain in rheumatism;
Getting rid of manifested convulsions;
Removal of elevated body temperature (that is, getting rid of fever);
Getting rid of mental disorders of various kinds;
Relaxation with nervous overstrain;
Removal of emotional irritability;
Getting rid of constant drowsiness;
Increased appetite;
Stimulation of the work of smooth muscles;
Improvement of intestinal peristalsis;
Removal of inflammatory processes of the gastrointestinal tract (including colitis and inflammation of the rectum);
Neutralization of the negative effects of free radicals;
Prevention of oncological diseases;
Getting rid of colic;
Prevention of the appearance of cellular destruction processes;
Improving sexual function (for a long time it has been classified as aphrodisiacs);
Relief of premenstrual syndrome.

In cosmetology, vanilla has also taken its last place:

Its aroma is relaxing;
The general stress of the client is removed;
During massage, the regenerative ability of the skin is activated;
Gives hair silkiness;
Improves the permeability of the skin;
The skin itself becomes elastic, soft and, at the same time, elastic;
Relieves irritation in the form of a rash.

Of course, all this applies more to vanilla oil, and not to those few milligrams that we add to dishes.

Vanilla in cooking

AT pure vanilla grains are used only in small doses and only by experienced chefs. Housewives often use syrup, extract or vanilla, crushed and ground with sugar.

This product is considered a spice. It is added to:

Dessert dishes;
Candy and chocolate products;
Many confectionery;
flour products;
Alcoholic liqueurs.

They produce jams and fillings with this spice.

How to choose and store vanilla

When choosing vanilla pods, you should pay attention to:

The length of the pod (it must be at least 10 cm);
Softness (to the touch vanilla is soft and elastic);
Appearance (pods are rounded, with a slight oil coating);
Color (usually it is brown or almost black);
Surface (it should be covered with white crystals).

Store vanilla in hermetically sealed food containers. They must be kept in the refrigerator.

Before consumption, the pods are usually scalded and allowed to air dry until brown.

Contraindications for use

No matter how pleasant the taste and aroma of vanilla may be, there are some contraindications to its use. For example, it is not recommended for:

pregnancy;
Presence of any allergic reactions.

It is also very important not to exceed the dosage of vanilla on the skin (slight photosensitivity may occur, that is, increased sensitivity to ultraviolet rays).

Again, this is more about essential oil. When used food products with her, as a rule, no allergies happen. An exception may be cases of only individual intolerance.

For lovers of growing this orchid liana at home, you need to remember that a rash on the hands or a headache may appear when collecting the pods.

When using spices as remedy you need to follow the recommended rules:

In powder - no more than 0.5-1.0 grams

In the form of tincture - 2-3 drops 3-5 times a day.

What to replace vanilla

Vanilla in pods, unfortunately, is not available to everyone. More often in the store you can buy vanilla mixed with sugar. Vanilla extract is sold in specialized stores. Three teaspoons of natural vanilla extract replaces one pod.

Vanillin or vanilla sugar is suitable for replacing natural vanilla in aroma. These two products are artificial replacements for natural vanilla. They can be distinguished by the shape of crystals and white color.

vanilla production

Vanilla is grown in many countries where there are or have created the appropriate conditions for it.

After in 1841, a 12-year-old black slave named Edmond Albius, living on the island of Reunion, discovered manual way pollination of vanilla, it has received a wider and more accessible distribution. Therefore, it can be grown today in a greenhouse or at home.

The main vanilla-producing countries are Madagascar (more than 50 percent of all supplied spice), Indonesia, Mexico, Comoros and Reunion. Increasing its production in China.

The total global demand for vanilla is estimated to be around 4,500 tons per year. Countries such as the US, France, UK and Germany account for about 60 percent of world imports. The US accounts for over 30%. France, Great Britain and Germany - about 10% each. These 3 countries are also major re-exporters of both vanilla beans and processed vanilla products.

There are four main types of vanilla beans on the world market.

Vanilla Bourbon (grown in Madagascar, Camoros and Reunion);
Javanese (grown on the island of Java in Indonesia);
Bourbon-like vanilla (grown in Bali, Indonesia);
Mexican vanilla (grown mainly in Mexico).

They differ in taste and organoleptic properties, which depend on the conditions of growth, harvesting and processing.

The quality of the pods is assessed:

Colour: dark brown to black, shiny red-brown to dark brown.

Pod length:

10 cm to 12 cm - low grade
13 cm to 22 cm - standard
Above 22 cm - the highest grade

Vanilla Bourbon takes first place in quality. She is the most fragrant and sweet.

Pods of lower quality are usually used to produce the extract.

Harvested fresh pods, until they are opened, have no smell. It only appears on opening. To enhance the characteristic vanilla smell, the harvested fruits are first blanched by immersing them in hot water(80-85 degrees) for a few seconds (no more than 20).

The second stage is fermentation at a temperature of 60 degrees for 7 days. After this stage, the aroma begins to appear and the color of the pods changes: from green they become black-brown.

Many are interested in the question of why it is so expensive. Growing and harvesting vanilla is a laborious and costly process. Pollination and harvesting is done by hand.

Demand also plays an important role. After all, it is used not only in cooking. Pharmacology, cosmetology, the production of hygiene and care products - all these industries use spice in their products.

Benefits of one of the most expensive spices vanilla

How to properly cut a vanilla bean