Vaniglia

Vanilla comes mostly from the tropical rain forests of Mexico and Central America. It is produced by a perennial vine that climbs to the top of huge trees of up to 30 metres (100 feet) in height. The thin pods, about 15 cm (6 inches) long, contain a sticky brownish substance that holds millions of tiny seeds. Before it can be used, the pod has to be cured and fermented for up to six months, then dried before it gives off any flavour or aroma. At this stage, however, it has developed a strong sweet smell.