VANILLA ESSENTIAL OIL

Scientific name: Vanila planifolia

Family Name: orchidaceae, orchid

Plant Origin: Mexico, Madagascar, Tahiti

Parts: bean

Extraction method: resinoid by solvent extraction, or CO2

BEST FOR BLEMISHED SKIN

Ingredient Features

antioxidant
balsamic
skin conditioning

User Benefits

soothing
smoothing

Aromatherapy

soothing
warming

Function in Product

preservative

About VANILLA PLANIFOLIA (VANILLA) FRUIT EXTRACT: This ingredient is an extract of the fruit (bean) of the vanilla plant, Vanilla planifolia.

Function(s): Proprietary; Skin-Conditioning Agent - Miscellaneous; SKIN CONDITIONING; SKIN PROTECTING; SMOOTHING

Synoym(s): VANILLA PLANIFOLIA FRUIT EXTRACT, EXTRACT OF VANILLA PLANIFOLIA; VANILLA EXTRACT; VANILLA FRUIT EXTRACT; VANILLA PLANIFOLIA EXTRACT

Vanilla essential oil is a viscous dark brown liquid with a rich, sweet, balsamic, vanilla-like odor. It blends well with sandalwood, vetiver, opopanax, benzoin, balsams and spice oils.

Vanilla planifolia is a species of vanilla orchid. It is native to Mexico, and is one of the primary sources for vanilla flavouring, due to its high vanillin content. Common names are Flat-leaved Vanilla, Tahitian Vanilla (for the Pacificstock formerly thought to be a distinct species), and West Indian Vanilla (also used for the Pompona Vanilla, V. pompona). Often, it is simply referred to as "the vanilla". It was first scientifically named in 1808.

Distribution

Vanilla planifolia is found in Central America and the West Indies. It prefers hot, wet, tropical climates. It is harvested mostly in Mexico and Madagascar.

Description

Like all members of the genus Vanilla, V. planifolia is a vine. It uses its fleshy roots to support itself as it grows.

Flowers

Vanilla planifolia, flower

Flowers are greenish-yellow, with a diameter of 5 cm (2 in). They last only a day, and must be pollinated manually, during the morning, if fruit is desired. The plants are self-fertile, and pollination simply requires a transfer of the pollen from the anther to the stigma. If pollination does not occur, the flower is dropped the next day. In the wild, there is less than 1% chance that the flowers will be pollinated, so in order to receive a steady flow of fruit, the flowers must be hand-pollinated when grown on farms.

Fruit

Fruit is produced only on mature plants, which are generally over 3 m (10 ft) long. The fruits are 15-23 cm (6-9 in) long pods (often incorrectly called beans). They mature after about five months, at which point they are harvested and cured. Curing ferments and dries the pods while minimizing the loss of essential oils. Vanilla extract is obtained from this portion of the plant.

Chemistry

The major chemical components from the pods are vanillin, vanillic acid, 4-hydroxybenzaldehyde and 4-hydroxybenzoic acid.[2]