Natural vanilla is the extract from the fruit of orchid plants, mainly grown in Madagascar. Its origins trace back to Mesoamerica, where it was first consumed by the Maya in cacao drinks. The introduction of vanilla to Europe occurred after the Spanish conquest, but the cultivation became widespread only after Edmond Albius developed a hand-pollination method in 1841. Every production step remains labor-intensive and manual, causing high prices. Vanilla's distinct flavor complexity, combined with limited supply, earns it the status of one of the world's costliest spices.
Natural vanilla is derived from the fruit of orchids in the genus Vanilla, primarily grown in Madagascar. This vanilla is complex and aromatic, highly sought after for its unique flavor.
Each step in the vanilla production process, from hand-pollination to curing, is labor-intensive and done by hand. This complexity of production contributes to its high market price.
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