From an exclusive, once exotic rarity, it has become an indispensable ingredient in ice cream, candy, liqueurs, cosmetics and perfumes. However, since it is one of the most expensive spices, a cheaper substitute was quickly found. Today, globally, only 1% of vanilla flavor comes from nature. The remaining 99% is provided by vanillin, a substance obtained from, among other things, rice, pine bark, lignin, or creosote - a product of the dry distillation of wood. Recently, however, paying attention to food quality and the origin of ingredients used in the food industry has caused consumers to look for this natural vanilla more often.
