Indispensable in pastry, vanilla is the very embodiment of gourmandise. A native of Mexico, the little pod has crossed the oceans and taken root in Madagascar, where most of its production is concentrated today. Ground into a powder and treated with supercritical CO2 extraction, the pods yield a potent extract with a spicy, leathery, complex and textured character. Discover the many facets of this iconic spice by journeying through botany, history, gastronomy, agriculture and chemistry without overlooking, of course, perfume and perfumers.