Vanilla spice is an evergreen climbing plant, the branching shoots rarely reaching 10-15 m. The axils of the dark green shoots are globose in cross-section and usually about 1, rarely to 2 cm thick. Internodes vary in length, 4–10 cm, sometimes more. The leaves are stemless or very short and elongated or oval in shape, rounded at the base, pointed tip or long pointed tip.
Leaves 8–25 cm long, 2–8 cm wide. Opposite each leaf arises an aerial root which is initially rounded in cross section, but on contact attaches itself evenly and firmly to the substrate. Like many other epiphytic orchids, aerial roots have a velamen radicum with which they can absorb water and nutrients dissolved in it, store them and distribute them to deeper layers.
The fruit of the spice vanilla is slightly poisonous if handled constantly. .
These can irritate the skin and cause allergies or itching.
Main active ingredients: 1-3% vanillin, vanillic acid, vanillyl alcohol, protocatechualdehyde, protocatechuic acid. In addition to the vanillin content, the vanilla aroma is based on the occurrence of numerous accompanying substances. The vanillin content can be higher in high-quality vanilla.
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