Vanilla
Vanilla is a flavor derived from orchids of the genus
Vanilla, primarily from the Mexican species,
flat-leaved vanilla. The word
vanilla, derived from the diminutive of the Spanish word
vaina, simply translates as little pod. Pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called
tlilxochitl by the Aztecs, and Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s. Initial attempts to cultivate vanilla outside Mexico and Central America proved futile because of the symbiotic relationship between the vanilla orchid and its natural pollinator, the local species of
Melipona bee. Pollination is required to set the fruit from which the flavoring is derived. In 1837, Belgian botanist Charles François Antoine Morren discovered this fact and pioneered a method of artificially pollinating the plant. The method proved financially unworkable and was not deployed commercially. In 1841, Edmond Albius, a slave who lived on the French island of Réunion in the Indian Ocean, discovered at the age of 12 that the plant could be hand-pollinated.