Vanilla

Vanilla (Vanilla fragrans) is a member of the orchid (Orchidaceae) family and is a native of Central and South America where it has been used as flavouring since the ancient Aztec and Mayan civilisations. The plant grows as a vine, usually over a host tree and can reach 30 metres in length.

Today there are several sources of vanilla in addition to Central America: Reunion and Madagascar, Indonesia, Sri Lanka, and Tahiti all have climates which support the commercial production of vanilla.

Vanilla cultivated outside its native range is manually fertilised. The flowers are quite beautiful and delicate. Vanilla forms in seed pods (sometimes referred to as beans) around 10 - 25 cm in length as a result of fermentation of the fruit.

Vanilla's first contact with Europeans was through the Spanish and was closely associated with the popular practice of drinking chocolate, another Central and South American habit. Europeans replaced water with milk and around the end of the 19th century, milk chocolate bars were produced. Vanilla's use as a sweet and aromatic flavouring is now widespread throughout western cuisine, the most famous use being vanilla ice cream.

Vanilla is difficult to synthesize accurately, the results almost always disappointing when compared to the natural product. For high quality products there is simply no substitute which ensures ongoing demand for the natural product.

The processing of vanilla is complicated using enzymatic processes over several months and makes vanilla one of the most expensive spices albeit also one of the most widely used.

Sri Lankan vanilla is sought after the world over. Touchwood's vanilla produces a return for the client after 4 years through to 20 years. The project enjoys the Sri Lankan Board Of Investment approval.