three factors: the pod’s wealth of phenolic
defensive compounds, preeminently vanillin;
a good supply of sugars and amino acids to
generate browning-reaction flavors; and the
curing process. The plant stores most of its
defensive aromatics in inert form by bonding
them to a sugar molecule. The active defenses
— and aromas — are released when damage
to the pod brings the storage forms into
contact with bond-breaking enzymes. The key
to making good vanilla is thus deliberate
damage to the pods, followed by a prolonged
drying process that develops and concentrates
the flavor, and prevents the pod from spoiling.
Making Vanilla The making of vanilla begins
six to nine months after the orchid flowers
have been pollinated, with green pods 6–10
inches/15–25 cm long that are just beginning
to ripen. On the pod’s inner walls, thousands
of tiny seeds are embedded in a complex
mixture of sugars, fats, amino acids, and