Vanilla

Vanilla primarily comes from three main species: Planifolia, Tahitensis, and Pompona, grown in regions such as Madagascar, Mexico, and Tahiti, each with distinct flavor profiles. Common types include creamy Madagascar Bourbon, smoky Mexican, and fruity/floral Tahitian vanilla, available as whole beans, extracts, pastes, or powders. 

Vanilla has a warming nature that balances Vata (nervous system) and Kapha (structure/fluids), but use cautiously with high Pitta (heat). It calms nerves, reduces anxiety, and promotes mental well-being (nervine tonic). It gently stimulates Agni (digestive fire) and soothes digestive issues, often paired with other spices. It neutralizes free radicals, fighting oxidative stress. It nourishes, moisturizes, and promotes radiant skin, and is used in oils and body care. 

It acts as a digestive aid, being a carminative that relaxes the digestive system. It has antioxidant power that protects cells and tissues from damage. Its antibacterial actions inhibit bacterial and fungal growth, boosting immunity. Considered calming, it also increases dopamine, boosting mood and feelings of pleasure while reducing stress and anxiety, producing a warmer effect.