{"id":5420,"date":"2025-12-05T23:44:21","date_gmt":"2025-12-05T23:44:21","guid":{"rendered":"http:\/\/edenshealth.de\/?page_id=5420"},"modified":"2026-09-17T20:07:42","modified_gmt":"2026-09-17T20:07:42","slug":"vanille-vanilla-planifolia-2","status":"publish","type":"page","link":"https:\/\/edenshealth.de\/en\/wiki-archiv\/vanille-vanilla-planifolia-2\/","title":{"rendered":"Vanilla (Vanilla planifolia)"},"content":{"rendered":"<style>.awb-menu__main-li{border-bottom:1px solid rgba(85,136,59,0.18);padding:5px 0;margin:0;}.awb-menu__main-li:last-child{border-bottom:none;}li.wiki-cat-heading{border-bottom:none;margin-top:22px;padding-top:0;}li.wiki-cat-heading:first-child{margin-top:0;}li.wiki-cat-heading > a.awb-menu__main-a{pointer-events:none;cursor:default;font-weight:700;color:#55883b;text-transform:uppercase;font-size:0.72rem;letter-spacing:0.06em;padding-bottom:6px;border-bottom:2px solid #c1e899;display:inline-block;}<\/style>\n<div style=\"position:relative;width:100%;min-height:60vh;height:560px;max-height:70vh;background-image:url('https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/vanille-hero4k-scaled.jpg');background-size:cover;background-position:center;overflow:hidden;margin:0 0 -1px 0;\">\n<div style=\"position:absolute;top:0;left:0;right:0;height:45%;background:linear-gradient(180deg, rgba(20,15,5,0.40) 0%, rgba(20,15,5,0) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:0;left:0;right:0;height:60%;background:linear-gradient(180deg, rgba(252,250,246,0) 0%, rgba(252,250,246,0.55) 55%, rgba(252,250,246,1) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:14%;left:0;right:0;padding:0 6%;text-align:left;\">\n<h1 style=\"color:#ffffff;font-size:2.6rem;font-weight:600;margin:0;text-shadow:0 2px 16px rgba(0,0,0,0.55);letter-spacing:-0.5px;\">Vanilla (Vanilla planifolia)<\/h1>\n<\/div>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Family<\/div>\n<div class=\"v\">Orchid family<small>Vanilla planifolia - the only orchid that provides food<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The fermented capsule<small>Colloquially &quot;pod&quot;, botanically a capsule fruit<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Sweet, creamy, floral<small>Real vanilla contains hundreds of aromatic compounds; vanillin is just one.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Mexico<small>today mainly Madagascar, R\u00e9union, the Comoros and Tahiti<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Price<\/div>\n<div class=\"v\">After saffron, the second most expensive<small>because each flower has to be pollinated by hand<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Important<\/div>\n<div class=\"v\">Real or flavored<small>\u201e&quot;Vanilla flavoring&quot; on the packaging usually means: no vanilla inside.<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">To which court<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b>A delicacy, not a medicine \u2013 and we say that openly. What makes vanilla special is its production: hand-pollination, months of fermentation, and only then does the aroma develop. When buying, look for genuine pods or genuine extract and be wary of cheap Mexican imports.<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The orchid that turned a child into a spice<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271200%27%20height%3D%271500%27%20viewBox%3D%270%200%201200%201500%27%3E%3Crect%20width%3D%271200%27%20height%3D%271500%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/eh-kraeuter-vanille.jpg\" alt=\"Vanilleschoten getrocknet\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">Until 1841, vanilla grew nowhere outside of Mexico because only a specific Mexican bee species could pollinate it. Then, a twelve-year-old enslaved boy on R\u00e9union found the solution.<\/p>\n<p class=\"ea-drop\">Vanilla originates from the rainforests of southeastern Mexico, where it was cultivated by the Totonac people and later claimed as tribute by the Aztecs, who used it to flavor their cacao. The Spanish brought the vines to Europe in the 16th century, where they thrived and blossomed, but never produced fruit. The reason remained a mystery for three hundred years: In Mexico, a specialized bee pollinates the flowers, and this bee is found nowhere else.<\/p>\n<p>It solved it <strong>Edmond Albius<\/strong>, Albius, a twelve-year-old enslaved boy on the island of R\u00e9union, developed the pollination technique used worldwide in 1841: Using a thin wooden stick, the dividing lamella between the stamen and stigma is lifted and pressed together. The flower opens for only one morning \u2013 those who miss this window lose the fruit. Albius was never compensated and died in poverty; his method made entire island economies wealthy. That&#039;s part of the story of this plant.<\/p>\n<p>The processing is the second reason for the price. The green capsule smells of <strong>nothing<\/strong> Vanillin is present in a bound form as odorless glucovanillin. It is only released through a months-long process: brewing in hot water, then daily sun exposure and fermentation wrapped in cloths at night, followed by weeks or months of drying and maturation. Five kilograms of green vanilla pods yield one kilogram of black vanilla. Incidentally, Bourbon vanilla has nothing to do with whiskey, but rather refers to its origin on the island of Bourbon \u2013 present-day R\u00e9union \u2013 and the surrounding islands.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What vanilla does for you - honestly<\/h2>\n<p class=\"ea-drop\">There&#039;s no need to beat around the bush here: <strong>Vanilla is a luxury item.<\/strong> There is no recognized medicinal use, no Commission E monograph, and no EMA classification. The traditional attributions\u2014calming, aphrodisiac, digestive\u2014originate from a time when every expensive exotic spice was automatically considered a medicine. There are no reliable studies to support these claims.<\/p>\n<p>What we do have are laboratory findings regarding <strong>Vanillin<\/strong>It has antioxidant properties, anti-inflammatory effects in cell culture studies, and suggests anxiolytic effects in animal studies. There&#039;s also a small but interesting study from neonatology in which the scent of vanilla reduced breathing pauses in premature infants. These are interesting individual findings, but no practical application can be derived from them\u2014and we won&#039;t here.<\/p>\n<p>However, what vanilla is really good for is something practical: <strong>It replaces sugar in perception.<\/strong> The scent makes food taste sweeter to our brains than it actually is \u2013 an effect well-documented in sensory research. A yogurt with real vanilla and little sugar tastes sweeter than one with more sugar and no vanilla. For those looking to reduce their sugar intake, vanilla is a valuable tool. This is the most genuine benefit this plant has to offer \u2013 and it&#039;s a significant one.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>1841<\/b><span>Twelve-year-old Edmond Albius invented hand pollination.<\/span><\/div>\n<div class=\"ea-zahl\"><b>One morning<\/b><span>The flower remains open for that long \u2013 if it&#039;s missed, there will be no fruit.<\/span><\/div>\n<div class=\"ea-zahl\"><b>5 to 1<\/b><span>Five kilograms of green capsules yield one kilogram of finished vanilla.<\/span><\/div>\n<div class=\"ea-zahl\"><b>Sweet without sugar<\/b><span>The scent of vanilla makes food taste sweeter \u2013 a measurable effect.<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s inside the capsule<\/h2>\n<p>The most well-known flavoring agent is <strong>Vanillin<\/strong>, which makes up about one to three percent of the finished capsule. But this is precisely the difference between real vanilla and vanillin: A real capsule also contains <strong>over two hundred other flavorings<\/strong> p-Hydroxybenzaldehyde, vanillic acid, anisaldehyde, guaiacol, cinnamic acid esters, and many more. Together, they create what we perceive as &quot;round,&quot; &quot;creamy,&quot; and &quot;floral.&quot; Synthetic vanillin, on the other hand, tastes one-dimensional\u2014correct, but flat.<\/p>\n<p>Synthetic vanillin is now predominantly produced from <strong>Guaiacol<\/strong> It&#039;s produced using petrochemicals, with a smaller portion derived from lignin, a byproduct of the paper industry. It&#039;s chemically identical to natural vanillin and harmless to health \u2013 it&#039;s just one molecule instead of two hundred. This makes sense for mass-produced products, but not for a good dessert.<\/p>\n<p>The labeling is the deciding factor when shopping. <strong>\u201eVanilla extract\u201c<\/strong> or <strong>\u201e&quot;ground vanilla&quot;\u201c<\/strong> means real vanilla. <strong>\u201e&quot;Vanilla flavor&quot;\u201c<\/strong> or <strong>\u201e&quot;Vanillin&quot;\u201c<\/strong> &quot;Natural vanilla flavoring&quot; usually means synthetic \u2013 &quot;natural vanilla flavoring&quot; only means that the starting material was organic, not that it comes from vanilla. And a word of warning about cheap products: In Mexico, extract is occasionally sold that contains... <strong>Tonka bean<\/strong> It&#039;s been diluted. It contains coumarin, which is harmful to the liver in larger quantities and is not approved as a food additive in Germany. A suspiciously cheap &quot;vanilla extract&quot; from your vacation is a reason to be cautious.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes vanilla stronger<\/h2>\n<p>Vanilla is both fat-soluble and heat-sensitive - almost all the rules for its use follow from this.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">in <i>Cream, milk &amp; butter<\/i><\/div>\n<p>The flavorings are fat-soluble. Dissolving the capsule in warm cream is the best extraction method available.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Time<\/span><\/p>\n<div class=\"mit\">with <i>long undressing<\/i><\/div>\n<p>Slit capsule and leave in milk overnight - more flavor than any brief boiling.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Sugar<\/span><\/p>\n<div class=\"mit\">with <i>less sugar<\/i><\/div>\n<p>Vanilla makes food taste sweeter - a chance to reduce sugar without it being noticeable.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Salt<\/span><\/p>\n<div class=\"mit\">with <i>a pinch of salt<\/i><\/div>\n<p>Salt noticeably enhances the vanilla aroma, just as it rounds out chocolate.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Leftovers<\/span><\/p>\n<div class=\"mit\">with <i>vanilla sugar from the pod<\/i><\/div>\n<p>Place the scraped-out capsules into a glass of sugar - after two weeks the sugar will be flavored.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Hearty<\/span><\/p>\n<div class=\"mit\">with <i>Fish &amp; Pumpkin<\/i><\/div>\n<p>A touch of vanilla in fish sauce, pumpkin soup or carrots - surprising, but an old kitchen trick.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">heat<\/span><\/p>\n<div class=\"mit\">not <i>cook for a long time<\/i><\/div>\n<p>The delicate aromatic compounds evaporate; vanilla infuses into warm liquid, it is not boiled.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Labeling<\/span><\/p>\n<div class=\"mit\">not on <i>\u201e&quot;Vanilla flavor&quot;<\/i><\/div>\n<p>This is usually synthetic vanillin; real vanillin is called &quot;vanilla extract&quot; or &quot;ground vanilla&quot;.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Cheap goods<\/span><\/p>\n<div class=\"mit\">not the <i>affordable holiday extract<\/i><\/div>\n<p>Cheap Mexican extract may be adulterated with tonka bean containing coumarin.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">not <i>in the refrigerator<\/i><\/div>\n<p>Capsules will get moldy there - if stored airtight at room temperature, they will remain good for two years.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Expectation<\/span><\/p>\n<div class=\"mit\">not as <i>remedies<\/i><\/div>\n<p>There is no recognized medicinal use - anyone who promises otherwise is selling a story.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Crowd<\/span><\/p>\n<div class=\"mit\">not <i>too much<\/i><\/div>\n<p>Vanilla is dominant and becomes perfumed if overdosed - one capsule is enough for one liter of milk.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>To which court<\/span>Where she belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">vanilla sauce<\/span><span class=\"w\">Milk, cream, split capsule, egg yolk, a little sugar - stirred to rest, never boiled.<\/span><\/li>\n<li><span class=\"g\">Cr\u00e8me br\u00fbl\u00e9e<\/span><span class=\"w\">The classic where you can immediately taste the difference between real and artificial flavoring.<\/span><\/li>\n<li><span class=\"g\">Panna cotta<\/span><span class=\"w\">Heat the cream with the capsule, let it steep, then thicken.<\/span><\/li>\n<li><span class=\"g\">Vanilla ice cream<\/span><span class=\"w\">You can recognize real vanilla by the black specks - and by the aftertaste.<\/span><\/li>\n<li><span class=\"g\">vanilla sugar<\/span><span class=\"w\">Scraped-out capsules into a glass of sugar - the best way to use up leftovers.<\/span><\/li>\n<li><span class=\"g\">Homemade vanilla extract<\/span><span class=\"w\">Place capsules in vodka, let it steep for two months, and top up as needed.<\/span><\/li>\n<li><span class=\"g\">apple compote<\/span><span class=\"w\">Leave a piece of the capsule to steep \u2013 then the compote will hardly need any sugar.<\/span><\/li>\n<li><span class=\"g\">Pumpkin soup<\/span><span class=\"w\">A touch of vanilla at the end - the trick of many good chefs.<\/span><\/li>\n<li><span class=\"g\">fish sauce<\/span><span class=\"w\">Beurre blanc with vanilla served with scallops or white fish.<\/span><\/li>\n<li><span class=\"g\">cocoa<\/span><span class=\"w\">The original use: vanilla in cocoa, as with the Aztecs.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Slit open the capsule, scrape out the seeds \u2013 and don&#039;t throw away the empty pod: it still contains plenty of flavor and belongs in the sugar bowl or in milk. Store at room temperature in an airtight glass jar, never in the refrigerator. And when buying, pay attention to the wording: &quot;extract&quot; means genuine, &quot;flavored&quot; usually doesn&#039;t.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Make your own vanilla extract<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Real vanilla extract<\/h3>\n<ol>\n<li>Slit four to five vanilla capsules lengthwise without completely splitting them - the pulp can remain inside.<\/li>\n<li>Place in a clean bottle and cover with 250 ml of vodka or neutral alcohol with at least 35 percent alcohol content.<\/li>\n<li>Seal, store in a dark place and let it steep for at least two months; shake once a week. The extract will gradually turn dark brown.<\/li>\n<li>Do not strain, simply use and top up with alcohol when the level drops - this way the mixture will continue for years.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>For anything sweet that would otherwise require vanilla sugar or flavoring: cakes, sauces, ice cream, pancakes, porridge. This is purely a kitchen recipe with no health claims \u2013 but it&#039;s significantly cheaper than store-bought extract and usually tastes better. One teaspoon is roughly equivalent to half a capsule.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>In the kitchen, use as needed, usually half a teaspoon to a teaspoon per recipe. The alcohol largely evaporates during baking but remains in cold dishes \u2013 for children&#039;s desserts and during pregnancy, it&#039;s best to use ground vanilla or vanilla sugar. Stored in a dark place, the mixture keeps practically indefinitely.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Vanilla is an American plant and is not mentioned in classical Ayurveda. Based on its properties, it would be described as sweet, heavy, and cooling, with a slightly oily texture. <em>Vata<\/em> and <em>Pitta<\/em> soothing, <em>Kapha<\/em> Invigorating \u2013 an aroma for nervous, dry, exhausted states, and not for sluggish, heavy ones. A general interpretation; it is not documented there.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>Vanilla is also absent from the Chinese Materia Medica. According to its character, it would be sweet and neutral to slightly warm, associated with the heart and spleen \u2013 an aroma that calms the mind and nourishes the center, thus belonging to the same category as sweet, harmonizing herbs like jujube. This is a classification, not a tradition, and we prefer to state it this way rather than invent one.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>No cure:<\/strong> There is no recognized medicinal use for vanilla - anyone who advertises it is selling a story.<\/li>\n<li><strong>Tonka bean:<\/strong> Conspicuously cheap vanilla extract, especially from Mexico, may be adulterated with tonka bean containing coumarin.<\/li>\n<li><strong>Labeling:<\/strong> \u201eVanilla flavor\u201c and \u201enatural vanilla flavor\u201c usually do not mean a vanilla product.<\/li>\n<li><strong>Alcohol:<\/strong> Homemade extract contains alcohol - it is retained in cold foods.<\/li>\n<li><strong>Contact allergy:<\/strong> Skin reactions (vanillism) have been described when processing large quantities - not an issue in the household.<\/li>\n<li><strong>Storage:<\/strong> Do not store capsules in the refrigerator, they will get moldy there.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/zimt-cinnamomum-verum-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Cinnamon<\/span><span class=\"d\">The perfect partner in almost every sweet dish.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kardamom-elettaria-cardamomum-3\/\"><span class=\"art\">Archive<\/span><span class=\"n\">cardamom<\/span><span class=\"d\">The third pillar of sweet spices.<\/span><\/a><a href=\"\/en\/wiki-archiv\/suessholzwurzel-glycyrrhiza-glabra\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Licorice root<\/span><span class=\"d\">Sweetness without sugar - from a completely different direction.<\/span><\/a><a href=\"\/en\/product\/ceylon-zimt-gemahlen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Ceylon cinnamon, ground<\/span><span class=\"d\">Low-coumarin cinnamon for vanilla dishes.<\/span><\/a><a href=\"\/en\/product\/kokosoel-nativ\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">virgin coconut oil<\/span><span class=\"d\">Fat carries the vanilla aroma - even in vegan desserts.<\/span><\/a><a href=\"\/en\/product\/chiasamen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Chia seeds<\/span><span class=\"d\">For vanilla pudding without eggs and without cooking.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Havkin-Frenkel D, Belanger FC (ed.): <em>Handbook of Vanilla Science and Technology.<\/em> Wiley-Blackwell, 2nd edition 2018 - Pollination, fermentation and aroma formation.<\/li>\n<li>Federal Institute for Risk Assessment: <em>Coumarin in cinnamon and other foods<\/em> - Review and information on tonka beans.<\/li>\n<li>Sinha AK et al. <em>A comprehensive review on vanilla flavor: extraction, isolation and quantification of vanillin and other constituents.<\/em> International Journal of Food Sciences and Nutrition 2008; 59(4): 299\u2013326.<\/li>\n<li>Labbe D et al. <em>Sweetness enhancement by aroma: effects on perceived sweetness and sugar reduction.<\/em> Food Quality and Preference - on the effect of vanilla flavor on sweetness perception.<\/li>\n<li>Guidelines for spices and other flavoring ingredients, German Food Code - Labelling of vanilla extract, vanillin and vanilla flavoring.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Vanille (Vanilla planifolia) Familie Orchideengew\u00e4chseVanilla planifolia - die einzige Orchidee, die ein Nahrungsmittel liefert Verwendet wird Die fermentierte Kapselumgangssprachlich \u201eSchote\u201c, botanisch eine Kapselfrucht Geschmack S\u00fc\u00df, cremig, blumigechte Vanille hat hunderte Aromastoffe, Vanillin ist nur einer Herkunft Mexikoheute vor allem Madagaskar, R\u00e9union, Komoren und Tahiti Preis Nach Safran das zweitteuersteweil jede Bl\u00fcte von Hand best\u00e4ubt werden<\/p>","protected":false},"author":1,"featured_media":7009,"parent":5278,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-5420","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/5420","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/comments?post=5420"}],"version-history":[{"count":9,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/5420\/revisions"}],"predecessor-version":[{"id":9772,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/5420\/revisions\/9772"}],"up":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/5278"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/media\/7009"}],"wp:attachment":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/media?parent=5420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}