By Susan Belsinger
(Adapted from her article, “Exploring Rainforest Spices at Villa Vanilla,” featured in the 2019 issue of The Herbarist, the annual journal of The Herb Society of America.)
“Plain vanilla is very much like that little black cocktail dress—always welcome, simply chic, so quietly dramatic.”
—Lisa Yockelson, from Baking by Flavor
Vanilla in the Kitchen
Although I am a chocolate lover, I have always adored the fragrance of vanilla. More than once as a child, I tasted vanilla extract straight from the bottle—knowing full well that I wouldn’t like it—I just could not resist, because it always smelled so good.
Back in my early adult years—and the beginning of my lifetime association with natural foods, herbs, and spices—I used vanilla beyond the kitchen. I found the aroma alluring, so why not use it like perfume? I…
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