Vanilla -- An All-in-Wonder Flower

I was recently blessed with a gift of the Vanilla Orchid – or botanically known as Vanilla planifolia (syn. V. fragrans). I was excited – it is a beautiful, angular plant with strong broad green leaves. It turns out that it is one of the few orchids which produces anything edible – out of 20,000 orchid varieties! The seed pods exhale one of the finest odors in the seed kingdom. The richness of the leaves and stalk, along with the memory of the richness of the fragrance of the oil extracted from the beans for both cooking (which most people love) – and the aromatic blends it is both grounding and enriching. It reminds us of home baked goods and gives us that sense of comfort and relief – a “security blanket” feeling, it is almost like being protected by the mother’s love. It’s fragrance is familiar and consoling, offering safety from the harsh blows of life. It also unleashes deeply felt emotions and hidden sensuality.

Vanilla is known for its sensual aphrodisiac appeal and its comforting appeal has reached its popularity in today’s world through spas, candles, scrubs, tropical blends, incense creations, amber bases and oriental perfumes. Medicinally, it has been known to be used in a variety of ways from anxiety, nervousness, digestion, hunger cravings, flu like symptoms, fevers and chills, opening of the air passages, heal joint pain and headaches.

Cortez discovered it in Mexico, where the Aztecs used it to flavor their chocolate drinks. In fact, the combination of chocolate and vanilla was deemed so emotionally powerful that Aztec women were forbidden the pleasure! However, the Spanish ladies of the New World were free to explore the delights of such heavenly nectar. Few people remain unmoved by its smooth taste and aroma.

Outside of growing in Mexico (where the plant is harvest by a specific black fly), the flowers must be hand pollinated. The beans take 9 mos. before they are ready for harvest. At harvest, they are neither fragrant or flavorful – its distinctive properties are developed in the curing process. The culture and preparation of vanilla involves a kind of alchemy of sun an air. As the lower end of the pod begins to turn yellow, it releases a penetrating scent of bitter almonds. By degrees the color darkens, the flesh softens, and the true odor of vanilla begins to develop as the natural fermentation gradually progress up the pod ending in thick reddish drops – voila! The Vanilla oil!! Vanillin, the main aromatic components is easily synthesized but has no comparison or relation to the complexity of a true co2 extract. The molecular composition and structure is similar to the human pheromone and can mingle easily with it.

The vanilla extract displays a fine rich, complex, sweet balsamic, precious woody, soft-spicy bouquet. As the drying develops the rich deep balsamic slightly animalic body note blooms.

Making Your Own Vanilla Extract:
You may enjoy making your own vanilla extract from a vanilla pod steeped in vodka! (you may wonder how such a dry and wrinkled tendril could possibly produce anything remotely aromatic).

1 Vanilla pod
50 ml vodka

Method: split the vanilla pod lengthwise, then put it into a glass jar or jug and cover with vodka. Cover the jar and allow to steep for at least six weeks. When it is ready to use (for cooking), you can still keep the pod in the vodka – for it will continue to strengthen – which can continue to add vodka if you wish.

Vanilla Room Perfumes:
To 100 ml. of water, add ½ to 1 tsp of vanilla essence (from above) add:
either: 1) 10 drops of ylang ylang, 6 drops of lime
or: 2) 12 drops of sandalwood, 2 drops of rose otto

Great Facial Scrub
A great facial scrub: 2 cups brown sugar, ½ cup almond oil, ½ cup fine salt, 6 drops peppermint , 10 drops vanilla. Mix well and store in an airtight container . This will last for several weeks in the refrigerator. The can also be used on the body, rubbed in a circular motion, will soften and exfoliate the skin for a warm, delicious feeling of well being, and being loved.