Vanilla is a flavor derived from pods of the genus Vanilla (Vanilla planifolia). Among many compounds present in the extracts of vanilla, the compound vanillin (4-hydroxy-3-methoxybenzaldehyde) is primarily responsible for the characteristic flavor and smell of vanilla. Vanilla is extracted from the mature pods of certain orchids, commonly the Vanilla planifolia. Currently, Madagascar produces around 75% of the world’s vanilla. It’s also produced in China, Indonesia, Papua New Guinea, and Mexico