The Science of Spice

VANILLA

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Flavour Group | SWEET WARMING PHENOLS | Vanilla

RELEASE THE FLAVOUR

Many trace compounds in vanilla are

quick to evaporate: use seeds

immediately and cook on low heat to

avoid losing subtle nuances.

BLENDING SCIENCE

Vanillin is a phenol that makes up 85 per cent of vanilla’s flavour and has a natural

affinity with other sweetly fragrant spices. But more than 250 flavour compounds can

be present, which encompass woody, spicy, floral, and fruity aromas. These lesser

compounds distinguish vanilla pods from synthetic vanillin flavouring.

FOOD PARTNERS

Vegetables Add seeds to carrots,

cauliflower, root vegetables, or potatoes.

Put a split pod in a tomato chutney.

Strawberries Combine vanilla and

black pepper in a caramelized sugar

syrup for macerating strawberries.

Fish, seafood Stir into melted butter

and brush over grilled lobster, scallops,

or fish; put a sliver of pod in a pan of

mussels before steaming.

Desserts Add to chocolate and

cream puddings. Use vanilla-flavoured

sugar in sponge and pancake batters.

Vanilla chooser

Depending on where they

were grown and how

they were dried and cured,

vanilla pods will derive

from one of three orchid

species and have varying

levels of vanillin and

different flavour profiles.

draw out notes of

wood and smoke:

cacao’s blend of

smoky, earthy flavours

have close synergy

allspice has a

warming woodiness

black pepper’s

warm, woody, and

citrusy aspects make it

an unexpected partner

connect with other

naturally sweet

and/or warming

compounds:

cinnamon, cassia

intensify sweetness

and bring in spicy

heat and floral notes

ginger, galangal

convey both heat and

sweetness, and cherry

hints from galangal

liquorice is an

ideal partner due to

intensely sweet

glycyrrhizin and its

aniseed flavour

boost aniseed with

spices that share a

similar compound:

clove, nutmeg are

sweet, woody, and

somewhat penetrating,

which harmonizes with

the aniseed flavour

anise also has

anisaldehyde as a

minor compound

pick out an unusual

cherry connection:

mahleb has a

nutty sweetness and

lingering cherry taste

GUAIACOL

smoky | woody |

slightly medicinal

ANISALDEHYDE

sweet | woody |

aniseedy

PIPERONAL

floral |

subtle cherry

Kitchen

creativity

Rich, mellow vanilla has historically been used in sweet cookery, but is an

increasingly popular addition to savoury dishes, particularly fish and seafood.

Tread carefully, though, as it can easily overwhelm a dish.

Madagascar, Réunion

Mexico

Tahiti

India, Sri Lanka

Vanilla planifolia

Vanilla pompona

Vanilla tahitensis

Vanilla planifolia

2% vanillin

1.75% vanillin

1.70% vanillin

1.50% vanillin

Bourbon vanilla is esteemed as rich and balanced.

Mexican vanilla carries wine-like and fruity flavour compounds.

The most expensive vanilla, with a deep flavour that includes

cherry-chocolate, liquorice, and caramel.

Vanilla grown in South Asia has lower levels of vanillin,

resulting in a gentler flavour and a smokiness.

Country PlantFlavour content Description

VANILLIN

sweet | warming |

creamy

Lightly pound

pods to release

flavour from the

inner fibres.

Add whole pods

early in cooking to

allow flavours to

diffuse out of the

tough tissue.

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