Bourbon orchids plantations. Vanilla pods are plant stems lianosa climbers. The pods are filled with seeds. It belongs to the family of orchids. Need humid tropical climates to grow. To get the vanilla, should take these pods when still green and left to ferment, then exposed to the sun for 2 days and then stored in trunks about seven months, in a well ventilated area. In this way they get that flavor, the aroma and the color brown. It is native to Mexico. The Aztecs used it to sweeten the chocolate. After descubirimiento of America, was brought to Spain by the colonizers as well as chocolate. The Spanish bakers started using vanilla to flavor cakes, ice cream, candy, cream or custard .... The major global producers of vanilla are Madagascar, the Comoros and Reunion. Followed by Mexico, Indonesia, Polynesia and the West Indies. Classes vanilla: 100 species of orchid of the genus Vanilla, only grown 3: Vanilla Pompona or vanillon: Antillean origin. Fragans or Vanilla planifolia: Mexico and Indonesia origin. Bourbon Vanilla: origin of Reunion Island, formerly called Bourbon. Comores.Es also in Madagascar and best of all, in all aspects. Vanilla Tahitensis: Tahiti origin. It has a distinctive anise flavor and peppery. It is also very appreciated. Conservation Vanilla: Be natural or artificial, should be kept in airtight glass containers and should be stored in a cool, dry place. Using Vanilla in the Kitchen: Natural vanilla has a long life and can be used more than once. Also sells a arificial or synthetic vanilla, vanillin is called, which is packaged in a white powder, packaged in glass jars. In Europe we can find in the shops of the following ways: Bourbon vanilla, vanilla bean powder, vanilla sugar with natural vanilla extract and natural vanilla extract. Vanilla Medicinal properties: digestive properties are attributed, tranquilizers, and antipyretic aphrodisiac.