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Vanilla planifolia, flower Dried vanilla beans. Vanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from pods of the flat-leaved vanilla (V. planifolia). [1] Vanilla is not autogamous, so pollination is required to make the plants produce the fruit from which the vanilla spice is obtained. [2]
When complete, the list below will include all food plants native to the Americas (genera marked with a dagger † are endemic), regardless of when or where they were first used as a food source. For a list of food plants and other crops which were only introduced to Old World cultures as a result of the Columbian Exchange touched off by the ...
Edmond Albius (c. 1829 – 9 August 1880) [1] was a horticulturalist from Réunion.Born into slavery, Albius became an important figure in the cultivation of vanilla. [2] At the age of 12, he invented a technique for pollinating vanilla orchids quickly and profitably.
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Vanilla planifolia cluster of green pods. Fruit is produced only on mature plants. This takes 2-3 years for meter long cuttings and 3-4 years for 12 in cuttings or tissue cultures. The fruits are 15–23 cm (6–9 in) long pods (often incorrectly called beans). Outwardly they resemble small bananas. They mature after about eight to nine months. [8]
Food historian Lois Ellen Frank calls potatoes, tomatoes, corn, beans, squash, chili, cacao, and vanilla the "magic eight" ingredients that were found and used only in the Americas before 1492 and were taken via the Columbian Exchange back to the Old World, dramatically transforming the cuisine there. [17] [18] [19] According to Frank, [20]
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