Vanilla real

True vanilla (from the French vanilla = small pod or pod), also known as vanilla planifolia, is an evergreen, epiphytic, climbing and climbing liana plant from the orchid family. The true vanilla is native to the forests of eastern Mexico and is now cultivated in many tropical countries (especially on the islands of Madagascar and Reunion, formerly Bourbon/Bourbon vanilla).

The fleshy leaves are lanceolate in shape and arise from the stem nodes. The fragrant flowers are green-yellowish. The 15-20 cm long, 5 cm wide capsule fruits, Fructus vanillae, develop from them. These contain numerous dark brown to black seeds. The spice vanilla is produced from the seed capsules. Vanillin is an aldehyde that is produced during fermentation.

Flowering time: November to February, fruit ripening: June to July

HMPC: not processed

ESCOP: not processed

Commission E: not processed

Commission D: Negative monograph - not sufficiently substantiated.

1.5-3% vanillin (Bourbon vanilla 3.2-3.7%), vanillic acid, vanillyl alcohol, protocatechuic acid/aldehyde; also malic, tartaric, citric and benzoic acid.

Vanilla planifolia is the parent plant of Fructus vanillae, the vanilla fruit or vanilla bean. The drug, Fructus vanillae is the vanilla beans are created during the fermentation process. In the fresh fruit, vanillin is only present in the form of an odourless vanillin-beta-glucoside (vanilloside).

Vanillin has a weak antiseptic and anaesthetic effect, brightens the mood, soothes, comforts, promotes sleep, balances.
Use e.g. for depressive moods, anxiety.

The scent of vanillin is structurally similar to human sexual attractants(pheromones). This leads to the conclusion that it has an aphrodisiac effect. see also Use in perfumes, creams and bath additives. digestive and appetizing.

It is widely used as a flavoring or spice in toiletries, food and luxury foods such as tobacco and liqueurs, but also in pharmaceuticals.

Vanilla planifolia, the ripe, dried and fermented fruits, is used homeopathically. There is a negative monograph from Commission D.

Former empirical medicine: fainting spells, fatigue, as an anxiolytic, to strengthen the heart, to maintain physical strength, to reduce nausea and vomiting during chemotherapy, to promote bile secretion (choleretic), antioxidant, antimutagenic.

Presumably vanillic acid and isovanillic acid are the major allergens. Sensitization potency: Moderate Sensitization frequency: Occasional.

Contact sensitization, especially in harvest workers: Skin and mucous membrane symptoms: very itchy urticaria, angioedema and eczema on exposed parts of the body: forehead and back of hands. Also severe headaches and long-lasting
dizziness, stomach pain.

1. Bezerra DP et al. (2016) Overview of the Role of Vanillin on Redox Status and Cancer Development. Oxid Med Cell Longev 9734816.
2. Gallage NJ et al. (2015) Vanillin-bioconversion and bioengineering of the most popular plant flavor and its de novo biosynthesis in the vanilla orchid. Mol Plant 8:40-57.
3. Hausen BM, Vieluf K (1997) Allergy plants, plant allergens. Ecomed Verlag, Landsberg/Munich, pp. 247-250
4. Odoux E et al. (2003) Purification and characterization of vanilla bean (Vanilla planifolia Andrews) beta-D-glucosidase. J Agric Food Chem 51: 3168-3173
5. Montag A (2023) Plants and skin. Springer-Verlag Ltd. pp. 979-983, https://doi.org/10.1007/978-3-662-63014-3_7
6. https://heilkraeuter.de/lexikon/vanille.htm