The history of vanilla dates back to early sixteenth century. It was Bernal Diaz, the Spanish conqueror of Mexico, who is believed to be the first European to recognize the flavour and immense value of vanilla, when the Aztec ruler, Montezuma offered him the vanilla flavoured cocoa beverage. Vanilla flavour was first introduced to France and England during the early part of the seventeenth century. The cultivation of vanilla started in Mauritius in 1819 and in Madagascar in the year 1880s. Even though vanilla originated in Mexico, now the major producing countries are Madagascar and Indonesia.

Vanillin is mainly responsible for the fragrance, flavour and aroma of vanilla essence. It is used in the preparation of ice creams, chocolates, cakes, pastries, puddings, soft drinks, pharmaceuticals, liquors, perfumery and in nutraceuticals. At present, synthetic products such as ethyl vanillin and synthetic vanillin are used for the above purpose. But such synthetic products are being rejected by discerning customers world over, and there is an increasing demand for natural vanillin.