Vanilla belongs to the family Orchidaceae, subfamily Vanilloideae, tribe Vanilleae genus Vanilla,. and species V. planifolia. Scientific name is Vanilla planifolia Jacks. ex Andrews. The word vanilla is an adaptation of the Spanish vaynilla, derived from vaina diminutive of the Latin vagina (case). The Franciscan Bernhardina de Sahagun perhaps wrote the first publication on vanilla in 1575, where he described the use of vanilla by Indians in Mexico. However Vanilla plani-folia has priority and should be restored. Vanilla has also been called the following: Lobus aromaticus, Volubilis siliquos mexicana, Vanilla mexicana, Vanilla epidendrum, Vanilla viridiflora, Vanilla sativa, Vanilla sylvestris, and Vanilla fragans in which authors name were not cited. The word vanilla is derived from the Spanish word vainilla meaning "little pod", the diminutive of vaina derived from the Latin vagina (sheath) describing the shape of the pods. The word "vanilla" entered the English language in 1754, when the botanist Philip Miller wrote about the genus in his Gardener’s Dictionary. It is also known by other names such as Bourbon Vanilla, Common Vanilla, Madagascar Vanilla, Mexican Vanilla, Réunion Vanilla, Tahitian Vanilla, Tahiti Vanilla, Vainilla, Vanilla planifolia, Vanilla tahitensis, Vanille, Vanille Bourbon, Vanille de Bourbon, Vanille de Madagascar, Vanille du Mexique, Vanille de Tahiti, Vanillin Introduction. Common names of vanilla in English are Bourdon vanilla, Madagascar-Bourbon vanilla, and Mexican vanilla; French Polynesian: tumuvanira; French: vanille, goussedevanille, vanillier; German: vanille, vanilleschote, ; Italian: vaniglia, baccellodivaniglia, ; Japanese Rōmaji: banira; Portuguese: baunilha, favadabaunilha, ; Spanish: vainilla, mantecado, vainadelavainilla ; Swedish: vanilj. The genus Vanilla (Orchidaceae) consists of 140 species, most of which are scientifically and commercially unexplored. This genus, represented by perennial vines, is characterized by a thick and fleshy stem, a monopodial growth habit. aerial hairless roots growing at each node, and underground hairy roots, absence of pseudobulbs, alternate leaves, axillary inflorescence, flowers with lips partially adnate to the column, versatile anther that is generally saddle-shaped, and fruits with encrusted seeds. Certain species of this genus are commercially designated as natural vanilla, a spice made from the fruit of orchid vines, which has a high gastronomic standard. Namely, they are Vanilla. planifolia Jacks. ex Andrews and V. tahithensis J.W. Moore are among the market’s most expensive condiments. Vanilla cultivation is heavily based on the clonal material from a single species (V. planifolia). This species’ gene pool undergoes one of the most impressive processes of genetic erosion, being limited by, and susceptible to, biotic and abiotic stresses. In addition, the center of species diversity in Mexico is under intense anthropogenic pressure, and renewal of planted varieties is increasingly unlikely. Nevertheless, V. planifolia, the main natural source of vanillin, can supply less than 1% of the annual market demand. Other species of the genus, V. tahitensis and V. pompona Schiede, are also produced for commercial purposes, al- though with minor distribution. Vanilla fruits have been used as a flavoring and medicinal beverage since the Preclas- sical period by multiple cultures in Mesoamerica, including the Mayans, Olmecs, Aztecs, and Totonacs (civilizations of present-day Mexican territory), most notably in ‘atole’, a corn-based drink. Vanilla was considered sacred by the native peoples of these regions and used to perfume their temples. The Mayans also created a drink derived from cocoa and it was probably at this time that vanilla began to be used as a spice to flavor food. Documents have shown that V. planifolia Jacks. ex Andrews was chosen from over 100 species and first domesticated by the Aztecs in the Postclassical period because of its flavoring properties. Until recently, it was believed that vanilla was only used in these regions, however, important chemical compounds from natural vanilla were found in ceramic vessels placed in a tomb dated to the Middle Bronze III in Israel. This was the first archaeological evidence of vanilla exploration in the ancient Old World, circa 1650–1550 BC. In the 16th century, after the Spanish conquest of the Aztecs, vanilla was introduced in Europe but was not cultivated outside of its native range until 1832, when Edmond Albius, from Reunion Island, developed a technique for manually pollinating the flowers. Genetic data confirmed that the origin of the vanilla cultivated worldwide was in Mexico, most precisely in the Papantla region. Even though it was considered a flavor valued as a luxury product, vanilla came to have a real commercial value only in the 17th century, as a component of chocolate, which was popular in European capitals. In this review article on Origin, Taxonomy, Botanical Description, Genetic Diversity, Breeding and Cultivation of Vanilla are discussed.
