Vanilla

Sweet and strong , gourmand and bitter, soft, spicy and warm, with some animalic facets.

Origin · People's Republic of China, Comoros, Madagascar, MexicoExtraction · Solvent extractionUsed parts · Pods

About

Smooth, warm and decadently sweet—the scent of vanilla is easily one of the most recognizable notes in perfumery. It is widely used in ambery accords, as it pairs lovingly with notes of warmth and sensuality. It is soft and delicately spicy, with animalic facets.

History

The Aztecs had an affinity for a number of decadent ingredients, including vanilla, and used the sweet spice to flavor cocoa beverages. The delights of Mexican vanilla were introduced to Europe and its colonies in the 15th century. It would take another three centuries before vanilla made its way to the Indian Ocean, Madagascar, the Reunion Island and the Comoros.

Production

The decadent scent of vanilla derives from the vanilla bean plant (Vanilla planifolia), which is native to Mexico. Today, vanilla is mostly grown in Indonesia, Madagascar, Mexico, the Comoro Islands, Tahiti and China. It is said that the vanilla pods only emit their perfume after having “sweated” for months under woolen cloths. As their aroma wafts and mellows, vanilla crystals begin to form—creating the fragrance we know and love. A process of extraction using volatile solvents produces the concrete, absolute and resinoid.