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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]
Vanilla plantations require trees for the orchids to climb and anchor by its roots. [9] The fruit is termed "vanilla bean", though true beans are fabaceous eudicots not at all closely related to orchids. Rather, the vanilla fruit is technically an elongate, fleshy and later dehiscent capsule 10–20 cm long. It ripens gradually for 8 to 9 ...
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]
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The common names for these plants include vanilla leaf (sometimes written as vanilla-leaf or vanillaleaf, depending on the taxonomist or flora), deer's foot and sweet after death, referring to the vanilla scent of its crushed leaves. [1] [4] The Plant List recognizes two species, with A. californica regarded as a subspecies of A. triphylla
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Plus, just one teaspoon of this syrupy paste is equivalent in taste to one vanilla bean. You can use it in any recipe that calls for vanilla essence or extract, substituting it in the same quantities.
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