Vanilla

Vanilla is a flavouring derived from the cured seed pods of the vanilla orchid, primarily the species *Vanilla planifolia*. The pods undergo a lengthy curing process involving drying and fermentation, which develops their characteristic rich, sweet, and aromatic flavour profile. Natural vanilla extract is produced by macerating the cured pods in alcohol and water.

Vanilla is one of the most popular flavourings worldwide, used to impart a sweet, floral, and creamy taste to a vast array of food products. Manufacturers add it to baked goods, confectionery, dairy products, desserts, and beverages to enhance overall flavour. It is also used in combination with other flavours to add depth and complexity.

Vanilla is not considered a food additive in the UK and does not have an E-number. It is recognised as safe for consumption as a flavouring. The compounds in vanilla, such as vanillin, are generally considered safe at the levels typically found in food. There is ongoing research into the potential antioxidant and anti-inflammatory properties of vanilla compounds, but these are not established health benefits at typical dietary intakes.