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The vanilla flower (which is a beautiful, yellow orchid-looking flower) produces a fruit, but it only lasts for one day so growers have to inspect the flowers daily. The fruit is a seed capsule that when left on the plant ripens and opens. As it dries, the compounds crystallize, releasing its distinctive vanilla smell. Both vanilla pods and seeds are used for cooking.

Vanilla beans have been shown to contain over 200 compounds, which can vary in concentration depending on the region where the beans are harvested. Several compounds, including vanillin, p-hydroxybenzaldehyde, guaiacol and anise alcohol, have been found to be important for the aroma profile of vanilla.

A study published in the Journal of Food Science found that the most important compounds responsible for the differentiation between the variety of vanilla beans were vanillin, anise alcohol, 4-methylguaiacol, p-hydroxybenzaldehyde/trimethylpyrazine, p-cresol/anisole, guaiacol, isovaleric acid and acetic acid.