Vanilla pods are harvested from plants in the orchidaceae family. Most plants in this family are orchids. It is used in cooking for flavour and for fragrance in cosmetics.

Vanilla picking is labor-intensive, so vanilla extract and vanilla flavour are the other options for low-cost vanilla flavouring. Vanilla extract is made by processing vanilla pods with alcohol, so it contains natural vanilla flavors. Vanilla flavour can be made artificially and is usually always clear in color, which helps distinguish it from vanilla extract, which is normally brown.

The flavour component of vanilla is called Vanillin and this can cause contact reactions if applied directly to the skin.

Vanilla is a low FODMAP food. FODMAP stands for Fermentable oligosaccharides, disaccharides, monosaccharides and polyols. Foods high in FODMAPs can cause symptoms of food intolerance, affecting the gastro intestinal system and this can be mistaken for a true IgE food allergy.

Vanilla is low in salicylates. Salicylates have the potential to cause gastrointestinal food intolerance symptoms in people who are sensitive to salicylates.

You can read more about Food Intolerances on the dedicated Food Intolerance Page.

Vanilla pods and vanilla extract both contain essential oils that may be linked to contact dermatitis.

Vanilla is often linked to balsam of peru allergy, which is considered to be a top 5 allergen for contact allergies. They have many of the same chemical components, if allergic to balsam of peru you may want to consider avoiding vanilla as well.

These food lists are not exhaustive, the most up to date information is on the Cross Reactivity Tool.

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