Vanilla is native to Mexico and Central America, where it was first cultivated by the Totonac and Aztec civilizations. The spice is derived from the cured pods (beans) of the orchid Vanilla planifolia, which undergo a lengthy fermentation and drying process to develop the characteristic rich, sweet aroma. Today, it is cultivated in tropical regions including Madagascar, Réunion, Tahiti, and Mexico. The most common varieties include Bourbon (Madagascar), Tahitian, and Mexican vanilla, each with subtle differences in aroma and flavor: Bourbon is rich and creamy, Tahitian is floral and fruity, and Mexican is smooth with spicy undertones. Vanilla is widely used to flavor desserts, beverages, baked goods, and savory dishes. In Ayurveda, it is considered warming, sweet, and soothing, supporting digestion and calming Vata and Pitta imbalances. While the pods are the main part used, vanilla extract concentrates flavor and aroma for culinary or mild therapeutic use.