The Ingredient That Makes French Vanilla Different From Regular Vanilla

As an ingredient, a concept, and a way of life, vanilla sometimes gets a bad rap. Not only is its name used as a stand-in for what some might call unadventurous adult choices, but anecdotally, it's often the flavor of the only leftover cupcake at your birthday party. Notwithstanding those rare souls with genuinely vanilla-averse tastebuds, the flavor's reputation (in some circles) as a boring fallback is a true shame, because it's actually quite remarkable how vanilla is the ubiquitous flavor it is today. 

Back before you could find vanilla ice cream in just about every frozen dessert freezer you came across, vanilla was much more widely acknowledged as the precious commodity it is. According to National Geographic, the vanilla orchid was first discovered in the 15th century by the Totonacs of Mexico. A myth espoused by the Totonacs claimed that the plant was born from the blood of a princess after she was killed for marrying her forbidden mortal lover (via Plant Scientist). When the Aztecs conquered Totonac territory, it was only a matter of time before vanilla made its mark across Europe. Vanilla is now the second most expensive spice in the world, largely due to the arduous hand-pollination process, per NatGeo. So, if vanilla originated in South America, then where does French vanilla come in? Much like the myths about french fries, the flavor isn't from France at all.