The variety is a ten-fold bourbon, very thick and very concentrated. Very comforting and relaxing oil. Blend with a carrier oil to create a vanilla perfume.

Vanilla oil has a rich, sweet, vanilla-like odor.

It is a perennial herbaceous climbing vine that can grow up to 25 meters (82 feet) high and is native to Central America and Mexico.

In cultivation, the deep trumpet-shaped flowers of the plant must be hand-pollinated, but in Mexico the native humming bird does the work.

The green capsules or fruit are picked and ‘cured’ and the immature Vanilla pod or bean is fermented and dried to turn it into a fragrant brown vanilla bean.

A resinoid is extracted from the ‘cured’ vanilla bean by solvent extraction.

The main chemical components are vanillin and numerous traces of other constituents such as eugenol, caproic acid etc.

Precautions

It is a non-toxic oil, but is not normally used in aromatherapy.