Although the correct name is vanilla capsule, vanilla bean is more often used. Vanilla pods are black or brownish-black in color, usually 10-20 cm long and very thin, slightly wrinkled, with slightly twisted ends. The typical sweet taste and aroma of vanilla is used in gastronomy, perfumery and medicine. Quality pods should be plump and soft, elastic, rather shiny. Do not use pods that are dry and brittle.

In European cuisine, vanilla is mainly used to flavor sweet dishes such as chocolate, desserts, fruit compotes and salads. It is also added to cakes and pastries to soften it. Vanilla is also suitable for flavoring ice creams, liqueurs and tobacco. In Mexico, vanilla is also used in spicy dishes, typically prepared from crustaceans, or in other meat dishes.

Vanilla is obtained from orchids of the Vanilla species, originally from Mexico. Most industrially grown vanilla has to be pollinated by hand, because in the natural environment, vanilla is only able to be pollinated by one specific species of bee. Therefore, in most cases, vanilla is replaced by synthetically produced vanillin, which, however, only works as a substitute and does not have the same properties as natural vanilla.
The largest producers of vanilla are currently Madagascar, Mexico, Guatemala, Puerto Rico and the entire Central American region.