Source: Southern parts of India

Grade: Grade A

Length: 6-7 inch (16-17.5 cm)

Vanillin content: 1.8 to 2.4%

Moisture content: 30 to 35%

Vanilla, the 2nd most expensive spice only to saffron is used since the Aztec Indian era for flavoring their royal drink named 'Xocolat'.

Indian Vanilla is an orchid plant called 'Vanilla Planifolia'. It is also known as 'flat leaved Vanilla' and belongs to Orchidaceae family.

This Grade A spice is equivalent to Bourbon vanilla but has a sweeter, woodsy and rummy flavor profile. Dark brown or sometimes shiny red brown in color, Indian vanilla has an extremely aromatic and smoky fragrance to it.

Vanilla cultivation in India requires great care and attention as the flowers open only for a day and every flower needs to be 'hand pollinated'. Also a single flower can produce only one bean. The ripe pods need to be picked at just the right time to maintain the vanillin content and bean quality. Hence vanilla production from orchids is a labor-intensive process.

NUTRITIONAL BENEFITS...

1) ANTI-OXIDANT: Vanilla contains a phenolic compound named vanillin that is known to have antioxidant properties. This compound helps protect against cell damage against oxidative stress. It also protects against age-associated oxidative damage.

2) ENHANCE COGNITIVE FUNCTIONS: Vanillin and Vanillic acid present in this spice have neuro-protective properties. It helps protect against nerve cell inflammation and lessens memory impairment caused by neurotoxins there by reducing mental fatigue and improving mental concentration and clarity.

3) ANTI-ANXIETY: The strong aroma of vanilla is known to have a calming effect on the nerves. The direct impact on the nerves relives stress and can reduce startle reflexes. It also provides some relief from sleep apnea.

4) NATURAL APHRODISIAC: The properties come from the flavor and aroma of the seedpods. Vanilla creates a feeling of comfort and peace and encourages a sense of safety. The essential oil in vanilla calms the mind and soothes irritability.