Traditions with vanilla

Vanilla, the cured pod of a tropical orchid, native to Mexico, is the most labour-intensive of spices, since each flower must be pollinated by hand. It was used by the Totonac and Aztec peoples to flavour chocolate, and spread to Madagascar, Tahiti and beyond. Today it perfumes cakes, ice cream, custards and festival drinks. Its sweet, soft scent is a part of Mexican hot chocolate, French pastries and the holiday baking of many countries. These pages follow its traditions.

Where it is used

In Mexico, vanilla flavours hot chocolate, flan and the Day of the Dead pan de muerto. In France, it is in crème brûlée and the Christmas bûche, and in Madagascar, which grows most of the world's supply, it is cooked in rice and sauces. In Tahiti, a local variety is used in fish dishes and desserts, and in Réunion, vanilla is an essential of island cooking.

What it means

Vanilla became a symbol of sweetness and comfort, and the word has even come to mean plain. Farmers in Papantla, Mexico, hold an annual Vanilla Festival with dances such as the Voladores, in homage to its origins. In baking cultures, a vanilla pod in the sugar jar is a household habit, and a gift of vanilla beans is a warm gesture.