Vanilla. Sweet, smooth, and oh-so-reliable. It’s the trusty sidekick in your desserts, the subtle star in your skincare, and the secret weapon in your aromatherapy diffuser. But did you know that vanilla has a fungal sidekick? Yep, fungi play a star role in vanilla’s story. And no, we’re not saying your favourite vanilla extract is secretly mushroom soup (close… but not quite). Stick with me as we unravel the vanilla–fungi connection, explore the difference between vanilla extract and vanilla essence, and sprinkle in some unexpected uses for vanilla (aromatherapy, we see you!).
Before we start chatting fungi, here’s a quick vanilla briefing. Real vanilla comes from the pods of the Vanilla planifolia orchid. These are those long, slender, brown pods you’ve probably seen (and silently winced at the price). The flavour? That comes from vanillin, a glorious compound naturally occurring in the pods after a very lengthy curing process.
Fake vanilla, on the other hand? Well, that’s where fungi take the stage. I know, fake isn’t a super sexy word, but hear me out…
First things first, vanilla extract and vanilla essence are not the same. Sure, they sound like they’d be cousins, but we’re talking apples and oranges here (or orchids and mushrooms, apparently).
Real deal, handcrafted, and high maintenance. Vanilla extract is made by soaking vanilla beans in a mixture of water and alcohol to draw out the natural flavours. It’s all about authenticity and depth. When your chocolate chip cookies taste just a little extra divine, you’ve probably got vanilla extract to thank.
Enter the affordable understudy. Vanilla essence often skips the orchids altogether. Instead, synthetic vanillin (often derived from—you guessed it!—fungi) takes the lead. Fungi, like yeast, create vanillin through clever fermentation processes. Fun-guy indeed. The result isn’t quite as complex as the real stuff, but it gets the job done and doesn’t break the bank.
Vanilla is expensive. Like, the second most expensive spice in the world kind of expensive. That’s why scientists leaned on fungi to produce synthetic vanillin. Fungi are pros at biotransformation (a fancy word for turning one compound into another), and they can churn out vanillin without the rainforest drama. Clever, sustainable, and science-y.
Now that we’ve established the fungal connection, let’s move on to the fun stuff – how vanilla makes life a little sweeter outside of the kitchen.
You might know vanilla for comforting your tastebuds, but did you know it’s a VIP in the world of aromatherapy? Vanilla’s scent is warm, sweet, and capable of turning your stressed-out self into a zen master.
Feeling frazzled? A few drops of vanilla essential oil in your diffuser can create a calming haven. Studies suggest that the aroma of vanilla is linked to reduced anxiety and a boost in mood. It’s science, but also, it just plain smells amazing.
Struggling to catch those Z’s? Vanilla’s soothing scent can help your mind wind down for a restful night. Combine it with lavender for the ultimate sleepy-time duo. Sweet dreams guaranteed (okay, okay, c'mon, almost guaranteed).
Here’s a quirky tidbit does the scent of vanilla curb the desire for dessert? Some experts suggest it helps reduce sugar cravings when inhaled. (But no judgement if you still add that extra scoop of ice cream after smelling it.)
Vanilla might be the “plain” option on your sundae menu, but it’s got layers. From its orchid origins to its fungal backups to its starring role in aromatherapy, vanilla is proof that simple doesn’t mean boring.
Next time you’re baking, diffusing oils, or just enjoying that perfect vanilla latte, tip your hat to the orchid and the fungi that make it all possible. And if you catch anyone calling vanilla plain, well… feel free to school them.