Vanilla

Vanilla planifolia Andr.

Vanilla is one of the most exquisite and beloved spices in the whole world. The sweetish, delicate, refreshing, spicy-balsamic aroma is associated by many with home comfort, the warmth of the parental hearth, the gentle hands of the mother... The subtle spice with a slight bitterness gives a unique taste and smell to sweet dishes, drinks, confectionery and even tobacco products. Vanilla is used to flavor many types of ice cream, chocolate, and yoghurt.

The Aztecs were probably the first to use vanilla fruit. They noticed that a perennial vine of the orchid family with a long (up to 25 m) herbaceous stem most often wraps around the trunks of cocoa trees. This neighborhood suggested a recipe for a delicious drink made from cocoa fruits with the addition of vanilla powder. Vanilla grows wild in the tropical forests of Mexico, Panama, and the Antilles. Gradually, the vine began to be cultivated in many countries. According to scientists, the vanilla genus has over 100 different species found throughout the tropical zone. Under natural conditions, vanilla inflorescences with large white flowers are pollinated by hummingbirds and bees.Meligona AndIrigona. In cultivated conditions, plants have to be pollinated artificially.

Fresh vanilla fruits, long (up to 30 cm) pods, do not have a characteristic odor. Previously, they were collected 8-9 months after they hung on the tree, then dried for another six months. As a result, a white crystalline substance with a wonderful aroma appeared on the surface of the pods. Now the collected fruits are fermented for several weeks. During this time, the glycoside and vanilloside contained in the fruit are broken down into vanillin and glucose.

Vanillin has a very low threshold of smell. A person smells it at a concentration of 1 g per 10 million cubic meters. m. For comparison: a small room contains about 50 cubic meters. m of air. Recently, the production of natural vanillin and vanilla essential oil has decreased due to the availability of cheaper synthetic vanillin. Its smell is reminiscent of the aroma of natural vanillin, but is sharper and has a meager palette of shades. Many nutritionists do not recommend using it in food, as it is a very strong antiseptic.

The composition of natural vanilla essential oil has not been studied enough. To date, more than 150 different components have been discovered, of which vanillin accounts for from 1.3 to 2.9%. Nevertheless, it is actively used in aromatherapy.

Medicinal properties

1. Improves the digestion process, regulates the enzymatic acid composition of gastric juice.
2. Gently stimulates menstruation, relieves premenstrual syndrome.
3. Prescribed for diabetes mellitus.
4. Recommended for inflammatory skin diseases and stress rashes.
5. Promotes the breakdown and utilization of carbohydrates in the body.
6. Neutralizes the effects of alcohol.
7. In folk medicine it is known as a gastric tonic, stimulating muscle activity. Used for anemia, fever, dyspepsia, rheumatism, mental disorders, flatulence, digestive disorders.
8. Helps you relax and improves performance. Effective for nervous system disorders and irritability. Normalizes sleep.
9. Slows down the aging process of the skin, increases its elasticity, softness, and whitens.

Dosage

Oil burner: 3-4 k.

Internally: 1-2 k. with 1 tsp. honey 1-2 times a day.

Massage: 4-5 k.

Bath: 3-6 k.

Enrichment of cosmetics: 5-7 k. per 10 g of base.

Contraindications. Individual intolerance.

Note. Phototoxic.