<P> The fruit , a seed capsule , if left on the plant , ripens and opens at the end ; as it dries , the phenolic compounds crystallize , giving the fruits a diamond - dusted appearance , which the French call givre ( hoarfrost ) . It then releases the distinctive vanilla smell . The fruit contains tiny , black seeds . In dishes prepared with whole natural vanilla , these seeds are recognizable as black specks . Both the pod and the seeds are used in cooking . </P>
<P> The fruit , a seed capsule , if left on the plant , ripens and opens at the end ; as it dries , the phenolic compounds crystallize , giving the fruits a diamond - dusted appearance , which the French call givre ( hoarfrost ) . It then releases the distinctive vanilla smell . The fruit contains tiny , black seeds . In dishes prepared with whole natural vanilla , these seeds are recognizable as black specks . Both the pod and the seeds are used in cooking . </P>
where does the smell of vanilla come from
where does the smell of vanilla come from
phenolic compounds crystallize as it dries
phenolic compounds crystallize as it dries