Vanilla

 The scientific name -  vanilla planfolia

Due to Sri Lanka's ideal tropical environment, especially in areas like the Central and Sabaragamuwa Provinces, vanilla, which originated in Mexico, has become a growing crop there. Although manual pollination is labor-intensive, this high-value spice presents a lucrative substitute for conventional spices. Notwithstanding these obstacles, Sri Lanka's vanilla sector is growing because to initiatives to help growers and raise quality, establishing the nation as a possible participant in the world market.

History

During the 1800s, British planters brought vanilla to Sri Lanka. Due to the lack of natural pollinators, production was first restricted to hand pollination, and farmers continued to concentrate on other spices. But because to the increased demand for natural vanilla around the world in recent decades, output has increased, especially in areas like the Central and Sabaragamuwa Provinces. Efforts are being made to assist farmers and enhance growing methods for the global market, even though Sri Lankan vanilla is still considered a niche product.

Types of vanilla

1. Madagascar vanilla, often known as Bourbon vanilla

Origin: Madagascar and other Indian Ocean islands are the main sources.

Features: Bourbon vanilla, the most well-liked and extensively utilized type, is frequently used in baking and pastries and is distinguished by its rich, creamy, and sweet flavor.

2. Mexican Vanilla

• Origin: The vanilla orchid originated in Mexico. 

• Characteristics: Perfect for both savory and sweet recipes, it has a mildly earthy, woodsy, and slightly peppery flavor.

3. Vanilla Tahitian

Tahiti and other islands in the South Pacific are the origin.

Features: Well-known for having a fruitier, more flowery scent with notes of licorice and cherry. Because of its subtle flavor, it is utilized in recipes that call for a milder vanilla flavor.

4. Indonesian Vanilla

originating in Indonesia.

Characteristics: The special curing procedure gives it a smokey, robust flavor. Since it holds its flavor well at high temperatures, it is frequently utilized in high-heat applications like manufacturing chocolate.

5. Indian Vanilla.

• India, especially areas like Kerala, is the origin. 

• Features: Due to the Indian soil and climate, it has a somewhat different depth than Bourbon vanilla, yet it offers a well-balanced flavor with notes of sweetness and spice.

 

 Uses of Vanilla

1. Culinary Uses

• Baking: Vanilla is a key ingredient in cakes, cookies, pies, pastries, and bread.
• Ice Cream & Desserts: It’s a staple in ice cream, custards, puddings, and other sweet treats.
• Flavoring: Used to flavor beverages like coffee, tea, milkshakes, and smoothies.
• Savory Dishes: Sometimes added to sauces, marinades, or even some savory dishes to enhance flavors.

2. Aromatherapy and Fragrance

• Essential Oils: Vanilla essential oil is used in aromatherapy for its calming and soothing properties.
• Perfumes: It is a common base note in perfumes due to its warm, sweet aroma.

3. Medicinal Uses

• Antioxidant: Vanilla contains antioxidants that help protect the body from oxidative stress.
• Digestive Aid: It is traditionally used to help with digestion and soothe the stomach.
• Anti-inflammatory: Vanilla is sometimes used in natural remedies for its anti-inflammatory properties.

4. Cosmetic Products

• Skincare: Vanilla extract is added to lotions, body creams, and soaps for its fragrance and potential skin benefits.
• Haircare: Some hair products include vanilla for its pleasant scent and to add nourishment.

5. Insects Repellent

• Vanilla extract is sometimes used in natural insect repellents due to its strong scent that bugs tend to avoid.

Economic value of Vanilla

A valuable spice that is used in food, drinks, and scents is vanilla. It is considered a luxury good due to its labor-intensive production and strong demand, particularly in upscale markets. The price is dictated by supply limitations, with Madagascar being the top producer. Additionally, vanilla is utilized in perfumes and cosmetics, which adds to its commercial significance.

Cultivetion

In Sri Lanka, vanilla should be grown in a tropical, humid area with some shade and tree supports. Make use of loamy soil that drains effectively and has a pH of 6-7. Propagate using vine cuttings; make sure to water them frequently and keep them 1.5–2 meters apart. Hand-pollinate the flowers in the morning because there are no natural pollinators. After 8 to 9 months of pollination, when the tips of the vanilla beans turn yellow, harvest them. Cure the beans to generate taste by blanching, sweating, and drying them. To ensure quality, proper grading and packaging are crucial.