/ vənɪlə /
Množina reči vanilla je vanillas.
ETYM New Lat., from Spanish vainilla, dim. of Spanish vaina a sheath, a pod, Latin vagina; because its grains, or seeds, are contained in little pods.
1. A distinctive fragrant flavor characteristic of vanilla beans.
2. A flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans); SYN. vanilla extract.
3. Any of numerous climbing plants of the genus Vanilla having fleshy leaves and clusters of large waxy highly fragrant white or green or topaz flowers.
Any climbing orchid of the genus Vanilla, native to tropical America but cultivated elsewhere, with fragrant, large, white or yellow flowers. The dried and fermented fruit, or podlike capsules, of V. planifolia are the source of the vanilla flavoring used in cooking and baking.
Annual world production of vanilla pods is estimated at 1,500 metric tons. Vanilla flavoring (vanillin) can now be produced artificially from waste sulfite liquor, a by-product of paper pulp-making.