Photo Gallery

Color chart of the spice or true vanilla (Vanilla planifolia). This orchid species, native to the tropics of the New World, is now cultivated around the equator and regarded by some as a flavoring agent and by others as a true spice. It was already used in pre-Columbian times by the indigenous peoples of Central America to flavor tobacco and cocoa. The Spanish conquistadors brought the vanilla plant to Europe at the end of the 15th century; later, attempts were made to cultivate the plant in various tropical colonies, which succeeded only when the problem of the lack of natural pollinators—especially hummingbirds—was overcome through self-pollination. Plaque: Geneva Conservatory and Botanical Garden – 199

The picture shows two different spices, each tied into a bundle. The first bundle consists of vanilla beans. They are dark brown to black, elastic, and have a slightly glossy surface. The second bundle consists of cinnamon sticks. They are made from the dried bark of cinnamon trees, are light brown in color, and have a woody, rolled texture. – 1990

As a vine-like orchid, the vanilla plant relies on a supporting tree. It anchors itself to the trunk with tendrils that grow from its shoots and can grow up to ten meters tall. The leaves are oblong to egg-shaped, thick and fleshy, and a rich green. On plantations, the climbing plants are allowed to grow up light-tolerant tree species and are pruned back to a certain height every year. They can live up to fifty years. – 1990

A bundle of dried vanilla beans, with a fresh, not yet fully matured fruit placed on top for comparison. The cylindrical pods, which can grow up to twenty-five centimeters long, change color from yellow to brown as they ripen. After harvesting, the pods are left to ferment by alternating exposure to sunlight with storage in sealed containers. During this process, they turn blackish, and the glycoside in the pod’s skin is broken down into fructose and vanillin. – 1990