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A highly concentrated vanilla extract obtained through solvent extraction is used in perfumery and flavoring.
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The controlled maturation of vanilla beans to develop their full flavor and aroma profiles.
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Natural chemicals in vanilla beans are responsible for their distinct scent, including vanillin and p-hydroxybenzaldehyde.
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A premium variety of vanilla originating from Madagascar, known for its rich, creamy flavor and high vanillin content.
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The comprehensive analysis of the chemical constituents in vanilla is crucial for quality control and flavor development.
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The primary flavor compound in vanilla beans is responsible for the characteristic vanilla taste and aroma.
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A purification process used in vanilla extraction to isolate and concentrate aromatic compounds.
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Sustainable farming and production methods aimed at minimizing environmental impact.
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Accreditation ensures that vanilla farmers receive fair wages and work under ethical conditions.
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Initiatives focused on improving the living and working conditions of vanilla farmers and their communities.
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A crucial step in vanilla curing is where beans develop their signature flavor through enzymatic reactions.
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A tool used to describe and classify the various flavor notes in vanilla beans.
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The system categorizes vanilla beans based on quality, size, and appearance.
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The manual process of fertilizing vanilla flowers to produce beans ensures high-quality yield.
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A quality management standard ensuring consistent product quality and customer satisfaction.
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Laboratory methods for cloning vanilla plants to maintain genetic consistency and improve yields.
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The health benefits of vanilla include antioxidant, anti-inflammatory, and antimicrobial effects.
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Studying the plant-based chemical compounds in vanilla is essential for quality and health benefits.
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The methods used to process and store vanilla beans after harvest to maintain quality and prevent spoilage.
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Farming practices restore soil health, increase biodiversity, and sequester carbon.
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The procurement of vanilla through environmentally and socially responsible practices.
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In a stage in vanilla curing, beans are exposed to heat to develop flavor and aroma.
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The cured seed pods of the vanilla orchid are used in cooking, flavoring, and perfumery.
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A pledge to source vanilla in a way that prevents deforestation and preserves natural habitats.
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Methods and techniques used in cultivating and harvesting vanilla.
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A facility equipped to perform detailed chemical and microbiological analysis of vanilla products.
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The process of drying and conditioning vanilla beans to enhance flavor and aroma.
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Efforts to minimize greenhouse gas emissions in the vanilla production process.
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Environmentally friendly techniques for extracting vanilla compounds, such as CO2 extraction.
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An organic certification ensures that vanilla is produced according to ecological and sustainability standards.
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Uncured vanilla beans are harvested before the curing process begins.
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Vanilla is sourced from farmers who are compensated fairly and work under ethical conditions.
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Accreditation is verifying compliance with fair trade standards and practices.
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Strategies to prevent and manage Fusarium wilt, a disease affecting vanilla plants.
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A method using water and alcohol to extract vanilla flavor compounds.
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Visual inspection and assessment of vanilla beans are needed for quality control.
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Procedures to detect and mitigate the presence of harmful mycotoxins in vanilla beans.
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Accreditation verifying that vanilla is grown and processed without synthetic chemicals or GMOs.
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The growth phase of vanilla beans is from pollination to harvest.
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Propanediol is often considered more sustainable as a solvent for extracting vanilla compounds.
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Processes to increase vanilla production while maintaining quality and sustainability.
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Programs and practices aimed at promoting environmental stewardship and social responsibility in vanilla production.
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A laboratory technique for cultivating vanilla plants from cells to ensure genetic consistency and disease resistance.
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A concentrated liquid derived from vanilla beans is used as a flavoring agent in food and beverages.
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Vanilla grown in natural, uncultivated environments is often prized for its unique flavor.
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Strategies to optimize vanilla bean production and ensure consistent supply.
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Also known as Flat-leaved Vanilla or Madagascar Vanilla, this is the most widely grown and commercially important species of vanilla.
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It is known as Tahitian Vanilla and is distinguished from the more common Vanilla Planifolia by its fruity and floral aroma.
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Known as West Indian Vanilla or Pompona Vanilla, it has a more robust, fruity flavor than Vanilla Planifolia.
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Known as Mexican Vanilla, this species is native to Mexico and Central America and is valued for its rich flavor.
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Called Leafless Vanilla, it is native to Florida and the Caribbean.
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Also known as Inflated Vanilla or Zvara Vanilla, it is native to Central America.
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They are known as Pale-flowered Vanilla in Mexico, Central America, and northern South America.
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Referred to as Chamisso’s Vanilla, it is native to Brazil.
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Also known as Thai Vanilla, it is native to Southeast Asia.
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Known as African Vanilla, it is native to tropical regions of Africa.
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Methods used to fertilize vanilla flowers include natural pollination by bees and hand pollination.
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Vanilla is grown and processed without synthetic chemicals, pesticides, or GMOs, certified by Ecocert.
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During curing, it removes moisture from vanilla beans to achieve the desired dryness and flavor concentration.