Vanilla moves a huge amount of money. The real vanilla is the pod of the orchid Vanilla planifolia. Some use as substitutes the pods of other orchids such as Leptotes bicolor in South America. This type of pods are provided by orchids that live on trees. Tropic orchids. The main component of vanilla is vanillin. Synthetic or artificial vanillin is made at the other end of the world, and to do so you need wood, to say exactly the lignin that materializes the fiber of wood. Well, in artificial people, what is done in Norway is more famous. The ones from the Borregaard house. From the sap and wet tropics to the icy and cold Arctic.

Vanillin is used in a lot of things. Cold and heat. A lot of cooking, the most popular in bakery; perhaps the best known is vanilla ice cream.

To heat or heat: perfumes and liquors. Vanillin has many perfumes, more than a third of those produced in Europe. If you want to fall into the temptation to try one, take the name “Pure Vanilla”. All components are natural, without synthetic compounds: Vanilla from Madagascar, sweet freesia (Freesia sp. ), patxulia (Chrysopogon zizanioides), heliotrope (Heliotropium arborescens) and Tonka baba (Dipteryx odorata).

The rest are liqueurs, also in which there is a good choice of vanilla. Most of the vanilla is made with maceration in cognac or vodkata. Those made with cognac are warmer, stronger, round, more ariscus. Those made with vodka are bitter, have an elegant drying point and are used as a complement to coffee or other beverages. One of them is the kahlua and it's worth enjoying.

I don't know if to heat or to loosen, but in cigarettes there are also those who taste vanilla. A Pakistani friend I haven't seen long ago, Xuebe, used to make allusions to some Djarum. According to him, to enter the smoke of those cigarettes was to enter the atmosphere of his country. That is a temptation: to know the country where cigarettes spread the smell of vanilla...