Vanilla, an ingredient popularly used in cooking, baking, and the production of beverages, is the second most expensive spice in the world. Melipona and Euglena bees are the only two species capable of pollinating vanilla orchids, and they only live in Mexico. With 80% of vanilla grown in the humid forests of Madagascar, farmers go through a labor-intensive process of individually hand-pollinating the flower. 

The population's love for vanilla flavoring is consistently high, with a yearly demand of 16,000 metric tons. However, there are not enough vanilla beans worldwide to fulfill this demand which has spiked in response to the rise in the home baking and food preparation trend during the pandemic. Only 1% of all vanilla flavoring is made from vanilla beans. 

Compared to pure vanilla extract, which is made by soaking split vanilla beans in alcohol, imitation vanilla products consist mainly of the compound vanillin, the central flavor component of vanilla beans. Vanillin can be synthesized in a lab with the polymer guaiacol, derived from petroleum, lignin, found in wood pulp, cow manure, beaver castoreum, and more. 
Imitation vanilla is generally cheaper than pure vanilla extract, while the former lasts up to about four years, and the latter has an indefinite expiration date. Vanilla extract has a weaker but more complex flavor due to its 200 flavor components other than vanillin. 

However, despite the differences, vanillin itself is enough to spark vanilla's familiar scent and taste. Most people need help to distinguish the two when used in food products. The flavor of pure vanilla extract is effective in uncooked products such as ice cream, while imitation vanilla products suffice in baking or cooking. 

Vanilla is a widely appreciated spice that treats our taste buds through countless food products at home, in restaurants, and markets. While "natural" or "pure" often appeal to many customers, both products have pros and cons and should be weighed before purchasing this culinary treasure. 

Resource:
https://sitn.hms.harvard.edu/flash/2015/the-flavor-rundown-natural-vs-artificial-flavors/

https://foodcrumbles.com/making-vanillin-three-production-routes-chemistry/ 

https://www.allthingssupplychain.com/how-the-pandemic-is-impacting-the-vanilla-supply-chain/ 

https://www.americastestkitchen.com/articles/6229-vanilla-extract-vs-imitation-vanilla 

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