Vanilla is native to Central and South America. For the indigenous people in Central and South America, herbs and cocoa beans are regarded as food for the gods. But the original usage is to use chocolate pulp as the main material, add red soil, corn flour, Chili noodles and vanilla chips, and then make rich foam, which was evaluated as "like swill" by Spanish explorers.
Later, the Spanish brought this plant to Southeast Asia and Madagascar, and this crop was "popularized" and made into a special food flavor-vanilla flavor.
Fresh vanilla fruit is actually tasteless, and it must be fermented to show the special fragrance of vanilla. In this process, it needs constant dry cleaning. But the odor produced during this period can be described as stench, because: first, other odors produced by fermentation; Second, vanillin is too strong. It takes about 6-9 months to complete the fermentation process. Vanilla, a dessert, was born, although its appearance became uglier.
This is the origin of synthetic vanilla flavor. Eugenol was extracted from clove oil and then converted into vanillin. The vanilla flavor of this substance is very fake, because there are as many as 50 kinds of flavoring substances in vanilla. Fortunately, it was later discovered that a substance called coumarin can reduce the irritation of vanillin. The extraction of coumarin is easy, and there are many in alfalfa. As a result, the two began to become golden partners, which made us feel the same vanilla flavor.