Vanilla is a complex mix of many compounds, such as vanillin and related esters.
Vanilla is sold in many forms, such as the vanilla bean, vanilla extract, and vanilla sugar.
The vanilla bean is the fruit of the orchid Vanilla planifolia,
a native of Mexico, but now grown in many tropical countries such as Madagascar,
Tahiti, and Java.
The flowers of the vanilla orchid are pollinated by local Mexican bees
and hummingbirds, and until a hand pollination method was developed, the
seed capsules could only be farmed in Mexico.
The seed pods are picked when they turn yellow, and dried in the sun during the day, then placed in straw or blankets in airtight boxes to "sweat" and ferment overnight, ferment as in not alcoholic.
The sun drying, boxing, and fermenting process is repeated many times for over a month, and the result is black seed pods that are then thoroughly dried, boxed, and cured for a few months before being shipped.
The long fermenting process converts several glycosides into glucose, vanillin, and other aromatic flavors.