Source.--- Vanilla or Vanillin - which was known to ancient civilisations in South America - is obtained the seed of the vanilla plant grown in Mexico - Brazil and Madagascar.
The green beans are cured immediately after a sweating process to prevent spoilage. During the curing the glucoside contentis changed to vanillin - which crystallises on the surface of the beans.
Synthetic Vanillin.--- Vanillin is also produced on a large scale from eugenol derived from clove oil - and this is the form in which it is most widely used.
A comparatively new source of this valuable flavour is lignin - which holds great possibilities of development . Vanillin which is a crystalline substance - may be added to batches of confectionery and chocolate in its original form or in solution; owing to its high volatility it should be added as near to the end-point of cooking as possible.