The main flavour and scent ingredient in vanilla is vanillin, which stands out the most. About 2% of the dry weight of cured vanilla pods is vanillin; on high-quality cured pods, relatively pure vanillin may be discernible as a white dust or "frost" on the outside of the pod. Additionally, it can be found in Southern Chinese red pine and Leptotes bicolor, an orchid species that is native to Paraguay and southern Brazil. Vanillin Market contributes to the flavour and aroma profiles of foods as varied as olive oil, butter, raspberries, and lychee fruits at lower amounts. Some wines, vinegars, and spirits gain vanillin through barrel ageing in oak. Vanillin is produced from other chemicals by heat treatment in other foods. Vanillin contributes to the flavour and scent in this way.
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