Vanilla (vanilla planifolia) is a magnificent climbing orchid originating from Mexico and Central America. It can grow up to 30 metres high, and has beautiful greenish-yellow flowers that open for a day each. In the wild there is only a 1% of chance that the flowers will be pollinated, as they depend on a rare local bee, the Melipona, as a carrier.
Cultivated Vanilla pollination is carried out by skilled workers, using a method invented by a 12 year old slave from Bourbon in 1841. Fruit pods are picked when they are green and unripe and then cured for several months until they become dark brown, and are ready to be used.
Mayans and Aztecs used vanilla to flavour royal drinks (chocolate). Vanilla is in fact an antioxidant and an antidepressant, and has been proved to alleviate stress (so perhaps Mayans and Aztecs were on to something here). It later became very popular in Europe during the 17th century and was also used for many medicinal purposes, specifically stomach problems, sedation and as an aphrodisiac.
Its round aroma and scent is due to the presence of vanillin. Today vanillin can be easily chemically synthesized, but in my opinion is far from the natural fragrance of the real thing. I choose only raw and organic ingredients, never chemicals, because Nature can be copied, but no copy can have her frequency, energy and love.
This is the reason I have used Pure and Organic Vanilla pods in the Inlight Organic Daily Face Oil because it works wonderfully and synergistically with the rose buds and mallow flowers and makes the oil “round” and “enveloping”. A must have to start your day.
Dr Mariano Spiezia