4908 Vanilla
Vanilla, often considered the 'Queen of Spices', is a highly prized and sought-after herb obtained from seed pods of the Vanilla planifolia orchid. It is known for its sweet, creamy, and rich flavor, and is a crucial ingredient in various dessert, beverage, and fragrance applications
Also known as: Vanille
Botanical name: Vanilla planifolia
Quick Facts
PLU Code
4908 (4-digit conventional)
Category & Size
Herbs › Vanilla Bean › All Sizes
Origin
Native to Mexico and Central America, but also cultivated in countries such as Madagascar, Tahiti, and Indonesia
Storage Temperature
-18°C to -12°C for frozen; 24°C for curing
Shelf Life
Up to 24 months frozen; 1-2 years after curing
Status
Approved
About Vanilla
With its high moisture content and delicacy, vanilla is highly perishable, requiring prompt and proper handling during harvest, processing, and transport. It demands precise cold storage and shipping conditions to maintain its quality
Nutrition Information
Nutrition facts for Vanilla are typically calculated per 100 grams serving. 100 grams of vanilla contains approximately 288 calories, 0.06 grams of protein, 12.65 grams of fat, 52.55 grams of carbohydrates, 1.79 grams of fiber, and 2.3 milligrams of sodium. It is a rich source of manganese and other minerals, and vitamins including potassium 148 milligrams, magnesium 44 milligrams, vitamin C 0 milligrams, vitamin B6 0.11 milligrams.
Storage & Handling
For optimal storage of vanilla, the cured or frozen product should be kept away from heat sources, moisture and strong smells. Store frozen at -18°C to -12°C or after curing at ambient temperatures below 24°C.
Optimal Storage Conditions:
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Commodity Details
PLU Code Reference
4-digit codes: Conventionally grown produce
5-digit codes starting with 9: Organic produce
5-digit codes starting with 8: Originally intended for GMO (rarely used)
PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores. The system was developed by the International Federation for Produce Standards (IFPS).