I have been studying vanilla. Did you know that vanilla beans come from a member of the orchid family? or that they only have beans if the flowers are either hand-pollinated or pollinated by a specific bee that lives only in Mexico? Or that vanillin is a natural flavoring derived from spruce trees?
Vanillin is more "hardy" in baking than pure vanilla, it stands up to higher temperatures. Some vanilla flavorings are a blend of natural vanilla and vanillin.
Other vanilla flavorings are synthetically produced, they are useful when a pure white color is desired in the finished product, as in a wedding cake.
I will be developing more information about vanilla in the near future.
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