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Vanilla essential oil is a natural extract of the vanilla bean and its scientific term is vanilla oleoresin. It is made from the dried, fermented pods of the orchid Vanilla planifolia. The seeds are removed and then processed to obtain this fragrant oil that has a rich, creamy aroma and subtle taste.

Traditionally, vanilla beans are grown in Mexico, Madagascar, Indonesia and parts of Central America. The vanilla bean pods must be picked by hand because they release their flavor only after being dried for several months at low temperatures and then slowly fermented over a period of time until they develop their distinctive aroma.

Vanilla beans have been used for centuries as flavoring in food products such as ice cream, cakes and pastries. In recent years, vanilla has become more popular among perfumers due to its unique fragrance properties which can be used in many types of perfumes, both natural scents and synthetic ones.

The most common reason for the high cost of vanilla beans is their limited supply. There are only two countries in which this tropical fruit grows naturally. Vanilla plants take seven to eight years to reach full maturity, after which they must be hand-pollinated before they can produce pods containing seeds that will grow into new plants.