The vanilla plant, scientifically known as Vanilla planifolia, is an orchid native to Mexico. It’s a vine that can grow up to 30 feet long and produces greenish-yellow flowers. These flowers, when pollinated, develop into vanilla beans, which are harvested and cured to produce the vanilla flavor commonly used in food and fragrances.

Vanilla cultivation needs hand-pollination. The process involves transferring pollen from the male part of the flower to the female part, which must be done within a short time frame when the flower blooms.

Vanilla plants thrive in tropical climates with rich, well-draining soil, and adequate humidity. The main vanilla-producing regions include Madagascar, Indonesia, and Mexico. The plant requires a support structure, such as a tree or a trellis, to climb as it grows.

Vanilla beans undergo a lengthy curing process after harvesting, which includes blanching, sweating, drying, and conditioning. This process develops the beans’ characteristic flavor and aroma, making natural vanilla one of the most sought-after and expensive spices in the world.